Bourbon Soaked Raisin Banana Bread Recipes

BOURBON BANANA BREAD

Steps:

• In a large bowl, cream together the butter and sugar until smooth and creamy.
• Add in the flour, salt, baking soda, and baking powder. Mix until combined.
• Add in the eggs, bananas, and bourbon.
• Pour batter into greased/prepared loaf pan (or 3 mini loaf pans).
• Place in preheated oven (350 degrees) and bake for about 35 minutes if mini loaves, 55-60 minutes if a large loaf pan, 25 minutes if making muffins.
• Once baked, remove and allow to cool slightly before removing from pan and serving! Enjoy!

BANANA RAISIN BREAD

Steps:

• Mix dry ingredients in a mixing bowl.
• Mix wet ingredients in another bowl.
• Combine wet and dry ingredients.
• Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
• Bake at 350 for about an hour, until golden brown.
• Cool completely before slicing.

MOIST BANANA RAISIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
• In a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture just until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes before serving.

RAISIN BANANA BREAD

Steps:

• In a large bowl, combine the first seven ingredients. In another large bowl, combine the eggs, oil and vanilla; add to dry ingredients and mix well. Stir in the zucchini, carrot, banana, raisins and nuts. , Pour into four greased and floured 5x3x2-in. loaf pans. Bake at 350° for 45-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.

BANANA BREAD WITH BOURBON RAISINS AND WALNUTS

Steps:

• Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
• Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
• Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
• In a large bowl, mix the melted butter and sugar and beat until blended.
• Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
• Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
• Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
• Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it's ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
• Let the banana bread cool in the pan on a wire rack.

BOURBON BANANA BREAD RECIPE

Steps:

• Heat the bourbon in a small saucepan for about 2 minutes.
• Remove from the heat and set aside. Butter and flour a 9 x 5-inch loaf pan or line it with parchment paper.
• Preheat the oven to 325 F. Whisk together the flour, baking powder and salt in a medium-sized bowl.
• In the bowl of your stand mixer (or a large bowl) mix together the melted butter and sugar. Beat well until blended. Beat in the eggs one at a time. Then add in the mashed bananas, cooled bourbon, and vanilla extract.
• Add the flour mixture in thirds to the wet mixture. Stirring gently after each bit. DO NOT OVERMIX.
• Pour the mixture into the prepared loaf pan and bake on a middle rack in the oven for about 1 hour. Bake for less time if you are baking on convection.
• Check its doneness with a toothpick. It should come out fairly clean, but it is OK if it looks a little sticky. This is a very dense and moist bread.
• Place the loaf pan on a cooling rack.
• Whisk together the bourbon and confectioners' sugar until thick and smooth. Once the bread is cooled and removed from the pan, drizzle the glaze over the top of the bread. The bread tastes even better the second day.

BANANA RAISIN BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add raisins and walnuts.

BOURBON RAISIN PECAN BREAD

Steps:

• Soak raisins in bourbon for 2 hours and drain, reserving bourbon.
• Add more bourbon to make 1/3 cup.
• Grease two bread loaf pans and line pan bottoms with greased wax paper.
• Preheat oven to 350 degrees F.
• Cream butter and 1/2 cup of sugar until light and fluffy.
• Add egg yolks, one at a time, beating well.
• Add flour in thirds, alternating with bourbon.
• Mix until blended.
• Stir in raisins, pecans, and vanilla extract.
• With clean beaters, beat egg whites until soft peaks form.
• gradually beat in remaining 1 cup of sugar; beat until stiff.
• Fold egg whites into batter; turn into pans and bake for 1 hour.