Boozy Banana Bread

Happy Monday! I know, start to another work week for most..BUT its also the first week of FALL TV! ha..nerd alert! But I’m pregnant and have a 15 month old, I don’t get out much, and so my nights consist of terribly, awesome, trashy TV 😀 Tonight is the first of THREE nights in a row of The Voice..I looove this show!! I’ve been counting down the days for two weeks haha Not only is Blake Shelton one sexy beast, which my fiance loves hearing the entire two hours of the show, but its not as Superficial, and I love the concept that they actually get picked based on their VOICE…ha! imagine that!

Did you all enjoy the first Football Sunday of the Season?! I love the game..but I loooove the food even more! For me, its a reason to definitely indulge! We had fun, ate delicious food, and the Pats one! Couldn’t have started off any better! Oh and for breakfast we had this most amazing Boozy Banana Bread!

I am usually not a banana bread eater…I just don’t like bananas…thankfully my darling boy doesn’t feel the same way! But I LOOVED this banana bread…the soft, gooey, center, with little chunks of banana, combined with the crunchy, boozy, glazed crust was absolutely perfect! This bread is just sweet enough, with a soft tang! We LOVE it! The booze gets cooked off in the bread, and if you’re serving it to little ones, feel free to remove the rum from the glaze and replace it with Vanilla Extract! Enjoy!!

Boozy Banana Bread

Prep Time: 12 minutes

Cook Time: PT50-60M

Total Time: 1 hour, 15 minutes

Yield: 1 Loaf

Boozy Banana Bread


  • 1 1/2 cups mashed ripe banana (About 3 bananas)
  • 1 cup packed brown sugar, divided
  • 8 tablespoons butter, softened and divided
  • 1/4 cup cognac or dark rum, divided
  • 1/4 cup plain fat-free yogurt or sour cream
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 tsp nutmeg
  • Cooking spray
  • 1/3 cup powdered sugar


  1. Preheat oven to 350 degrees. Grease a 9x5 inch bread pan. Set Aside.
  2. In a nonstick skillet roughly mash up three bananas. Add 1/2 a cup of brown sugar, 5 Tablespoons of butter, and 3 Tablespoons of the dark rum (or cognac).
  3. Cook over medium heat until the mixture starts to bubble. Remove from heat and allow it to cool.
  4. Meanwhile in a large bowl, whisk together the yogurt (or sour cream), remaining 1/2 cup of brown sugar, the eggs, and the vanilla.
  5. Add the banana mixture to the bowl. Using a soft spatula mix together with the yogurt mixture.
  6. In a separate small bowl, combine the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg.
  7. Sift the dry ingredients into the wet ingredients, and gently fold it in until just combined.
  8. Pour the batter into the bread pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out clean.
  9. Remove from oven, cool for 5-10 minutes, and move to a wire rack.
  10. Combine the remaining 1 Tablespoon of melted butter, remaining 1 Tablespoon of dark rum, and powdered sugar. Mix until blended. Drizzle over the warm bread. Enjoy!


Adapted From: Cooking Light

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