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breakfast

Bake This: Bourbon Banana Bread

April 2, 2018 by Natalie Leave a Comment

Bourbon Banana Bread

I have been trying to make Bourbon Banana Bread all Winter long. Even though technically it is now Spring, it did snow this morning to my dismay. Boozy baked goods are still acceptable if it’s snowing right? I promise that adding bourbon to this banana bread recipe won’t make you drunk before noon, but it does add so much delicious flavor to both the bread and glaze.

Bourbon Banana Bread

Another reason it took me so long to make this recipe is every time I went to the supermarket they were out of bananas. I know it sounds strange, but it must have been the banana shortage of 2018. I even took photos and sent them to Ethan of empty spaces in the stores where bananas use to be. Like Gwen Stefani said, “This shit is bananas, B-A-N-A-N-A-S!”.

Bourbon Banana Bread

Bourbon Banana Bread

1/2 cup unsalted butter, softened

1/2 cup dark brown sugar

2 eggs

1 tsp. vanilla extract

3 ripe bananas, mashed

2 tablespoons bourbon (I used Few)

1/2 cup sour cream

1 3/4 cup all-purpose flour

1/2 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

bourbon glaze

1 cup confectioner’s sugar

4 tbsp. bourbon

splash of milk to thin

Bourbon Banana Bread

Preheat the oven to 350°F and grease a loaf pan and line with parchment paper. In a large bowl of your electric stand mixer with the paddle attachment, cream together the butter and sugar together. Add in the eggs and beat until combined. Stir in vanilla, mashed bananas, bourbon, and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Gradually add dry ingredients to your wet ingredients and stir until just combined.

Pour batter into a greased loaf pan lined with parchment paper. I love to use parchment paper so that the bread is easily removable from the loaf pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Bourbon Banana Bread

Let bread cool in the pan for 10 minutes, then remove from pan and cool completely on rack.

Bourbon Banana Bread

Make the glaze while the bread is cooling. Stir together the sugar and bourbon, adding a touch of milk to thin to glaze consistency. Pour or spread the glaze on the cooled bread.

Bourbon Banana Bread

Bourbon Banana Bread

Bourbon Banana Bread

This is by far my favorite recipe for banana bread. Some recipes that I’ve tried in the past just don’t have enough banana in them. One or two just isn’t enough for me, I feel like adding a third is definitely the sweet spot. The other secret to making great banana bread is sour cream. Adding it produces a superior bread that is moist and delicious. Let’s talk about that bourbon glaze, which is so easy to make and delightfully boozy.

Bourbon Banana Bread

Bourbon Banana Bread

Bourbon Banana Bread

I’ll be making this Bourbon Banana Bread whenever I have too many bananas turning brown on my hands, which happens almost too often. Lately, I’ve been freezing them for smoothies too! I love the flavor the bourbon adds to this bread but you could also experiment with other spirits. Adding dark rum and coconut would be a great Summer variation. I guess maybe I have some experimenting to do. If you decide to make this Bourbon Banana Bread make sure you chime in on the comments below. I’d love to hear how it turns out. xo

Bourbon Banana Bread

Filed Under: Baking, Boozy Treats, Bourbon, Breakfast, Dessert, Sweet Tagged With: baking, banana, boozy treats, bourbon, bread, breakfast, dessert, recipes

Sunny Side Up Fizz

October 28, 2016 by Natalie Leave a Comment

Hey Everyone! I’m currently up in the sky en route home from my Disney vacation with mom. I loved Disney so much I’m already planning my next trip back. I meant to write this post while I was away but the long days got to me, and honestly I was snoozing around 9pm every night. It’s safe to say my schedule will be pretty messed up for the next week. Excuse me if I fall asleep while making your drinks.

Recently I partnered with Time Out New York and Herradura Tequila for their “Meet the Bartender” series. I was asked to create a drink based on a place in the NYC area that felt like home to me. I picked an old soda fountain/luncheonette my Grandpa and I use to stop at from time to time. I was inspired by the location but also by the types of food and drink you enjoy at luncheonettes, like breakfast, coffee, milkshakes and egg creams.

I decided that the drink was going to be a fizz, but I wanted to use a whole egg to add more of a creamy texture to the drink. I wanted to incorporate coffee not only because it’s something associated with breakfast and something I enjoy there often but because my Grandfather worked at Maxwell House Coffee, which was located a very short distance from the luncheonette in Hoboken, NJ. I picked the Reposado expression of Herradura because of its notes of vanilla and warm brown spice elements. I knew it would go along with the flavor profile of the drink and add a lot of depth. Cinnamon ties the drink all together, an ingredient that goes so well with coffee, cream, and the flavors of the Reposado. Lastly the drink gets topped off with soda for the fizz element with a dash of cayenne pepper to add some spice.

Sunny Side Up Fizz

1 1/2 oz. Herradura Reposado Tequila

3/4 oz. Coffee Liqueur

1/2 oz. Cinnamon Syrup

1 whole egg

Soda

Cayenne Pepper

Crack egg into the larger side of your tin. In smaller side build tequila, coffee liqueur, and cinnamon. Pour smaller tin into larger tin, close shaker, and dry shake for about 15 seconds. Open tin, add ice, and shake on ice. Strain into serving vessel, top with soda, and dust with cayenne on top.

On Thursday November 3rd from 5-8pm I will be hosting a Happy Hour Event at The Archer in Jersey City, NJ where I will be making the Sunny Side Up Fizz. You can purchase tickets here: https://www.eventbrite.com/e/tequila-herraduras-meet-the-bartender-happy-hour-series-tickets-28695512049 . After the Happy Hour you can vote for my cocktail online and at the finale event that will be held in NYC on Sunday November 20th from 4-7pm. Tickets available for the finale event here: https://www.eventbrite.com/e/meet-the-bartender-finale-event-tickets-28709282236 . Hope to see some of you there and check out the video for the series below!

Don’t forget to vote for me!

Filed Under: Breakfast Cocktails, Cocktails, Fall Cocktails, Fizzy, Spicy, Tequila Tagged With: breakfast, fall cocktails, fizz, spicy, tequila, winter cocktails

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My name is Natalie Jacob and I'm a bartender, author and beverage + creative consultant drinking, honky tonkin and making a home in Nashville, TN. Learn more ->

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