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Mommom's chocolate bourbon-spiked banana bread from Joy the Baker Cookbook: 100 Simple and Comforting Recipes by Joy Wilson

  • bananas
  • bourbon
  • all-purpose flour
  • butter
  • walnuts
  • dark chocolate chips
  • sugar

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Notes about this recipe

  • eeeve on October 01, 2018

    Lovely and easy to make banana bread with a pronounced banana flavour. I didn't have chopped walnuts in, only ground, and used about 100g. I think the cake would probably be nicer with the chopped ones for a bit of texture, but it still tasted good. I also had to bake this for a lot longer than 60 minutes (75, I think), and I couldn't taste the bourbon either (though that's not a big deal)...

  • Christine on February 03, 2017

    I couldn't taste the bourbon at all, but this was still moist, delicious banana bread. I doubled the chocolate chips and skipped the nuts because of an allergy where I was bringing this bread. In my oven, I needed to bake 85 minutes -- which is 25 longer than the higher amount listed in the recipe. If I baked it straight through without checking on it, 80 minutes would probably have been sufficient. With the long bake time, the outside got quite dark, though not burned. At 60 minutes, it was a lovely golden color, but the inside was still jiggly, so extra baking time was a necessity. My Pyrex loaf baking dish is on the smaller side at approx. 8.5 x 4.5 inches which also affects the baking time.

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Reviews about this recipe

  • Leite's Culinaria

    ...isn’t exactly your grandma’s banana bread. It’s better. And a little different. "This banana bread has wayyyy more in common with cake than any banana bread I’ve ever eaten"...

    Full review