Chocolate Chip Bourbon Banana Bread

This banana bread deserves to be blogged, eaten, and enjoyed. I find that is the case with almost everything I make, but this recipe, in particular, is something of its own miracle, mostly because you have 95% of the ingredients on hand. When does that ever happen?

I’ve made this a few times over the years since I posted it. Don’t have or want to use bourbon? No problem - use pure vanilla extract instead. Forgot to pick up eggs? Use 2 tablespoons of real mayonnaise - it will come out perfect every. single. time. You got this.

Chocolate Chip Bourbon Banana Bread

Adjusted slightly from Joy the Baker(‘s mom)

2 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs (or mayonnaise if you are out of eggs), at room temperature

1 1/2 cups mashed bananas (about 3 medium-sized overly-ripened bananas)

1 teaspoon fresh lemon juice

3 tablespoons bourbon (or you could do 2 teaspoons pure vanilla extract instead - just not both)

1 cup coarsely chopped pecans or walnuts

1 cup dark chocolate chunks (or chips)

raw sugar, for sprinkling

Preheat the oven to 350℉ and make sure the rack is in the middle position of the oven. Lightly spray a 9 x 4 inch loaf pan with a non-stick cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for a moment.

In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3-4 minutes. Turn the mixer down to the lowest setting, add the first egg, then turn back up to high to beat into the sugar mixture. Repeat the process in incorporate the second egg and beat for another 30 seconds.

Add the mashed banana, lemon juice, and bourbon (or vanilla), beat on medium-low speed until combined (it will look a little lumpy because of the banana). Scrape down the bowl a few times to make sure it’s all mixed in. Turn off the mixer.

Add all of the flour at once to the bowl and turn onto the lowest speed. Mix until all of the flour has disappeared. Stop the mixer and remove the bowl. Using a rubber spatula, fold in the nuts first, then the chocolate chunks.

Pour the bread batter into the prepared loaf pan and smooth the top until even from edge to edge. Sprinkle with the raw sugar and bake for 45-50 minutes. A skewer inserted into the center should come out clean.

Allow to cool, in the pan, on a wire rack for 20 minutes. Remove from the pan and allow come to room temperature directly on the rack. The loaf can be served immediately or, wrapped well in plastic wrap, for up to a week.