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Chocolate Bourbon Banana Bread

Recipe and Photograph by Joy Wilson


2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 1/2 cups mashed ripe bananas
1 teaspoon lemon juice
3 tablespoons bourbon
1 cup walnuts, coarsely chopped
1 cup dark chocolate chips


1. Place a rack in the center of oven and preheat to 350°F. Grease and flour an 8 by 4-inch or 9 by 5-inch loaf pan. Set aside.

2. In a medium bowl, sift together flour, baking powder and salt.

3. In the bowl of an electric stand mixer, fit with a paddle attachment, beat butter and sugar until light and fluffy, 3 to 5 minutes.

4. Add eggs one at a time, beating for one minute between each addition. Stop the mixer, scrape down the sides of the bowl and add bananas, lemon juice and bourbon. Beat until well incorporated.

5. Turn the mixer to low and add the dry ingredients all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the walnuts and chocolate chips and incorporate the rest of the ingredients with a spatula.

6. Spoon mixture into loaf pan. Bake for 45 minutes to 1 hour or until a skewer inserted in the center of the loaf comes out clean.

7. Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Serve with milky coffee and enjoy.

Makes 1 loaf. Banana bread will keep for up to 5 days well-wrapped at room temperature.