Inspired by an Old Fashioned, this bourbon chocolate chunk banana bread has all the warm, rich flavors you want in one perfect loaf. It’s packed with ripe bananas, nutty brown butter, puddles of melted chocolate, and subtle notes of bourbon and orange. The loaf is topped with a decadent bourbon glaze that melts into every crack, giving it a glossy, caramelized finish.
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Table of Contents
- An Old Fashioned meets banana bread
- Everything you need to make this recipe
- How to make this banana bread
- The secret to super moist banana bread
- Storage recommendations
- Recipe FAQs
- Want more baking recipes?
- Bourbon Chocolate Chunk Banana Bread Recipe
An Old Fashioned meets banana bread
The warm flavors of an Old Fashioned feel surprisingly perfect in banana bread. Bourbon and orange bring this subtle depth and aroma that makes the bananas, brown butter, and melted chocolate taste even richer. And while the bourbon glaze is technically optional, it’s the thing that really makes the loaf feel special. It’s buttery, gooey, and a little reminiscent of bananas foster. The hardest part of the whole recipe is waiting for the bread to cool while your kitchen smells outrageously good.
Everything you need to make this recipe
All the ingredients for banana bread with just enough Old Fashioned energy mixed in. And honestly, if you happen to make yourself a cocktail while baking, it feels very on theme.
- butter + bananas + bourbon + brown sugar + granulated sugar + eggs + sour cream + orange zest: The wet ingredients start with bananas getting mixed with warm brown butter and bourbon, which smells unreal from the start. Brown sugar adds depth, sour cream keeps the loaf extra tender, and the orange zest brightens everything up.
- salt + baking soda + flour: The dry ingredients keep things simple and give the loaf its structure and lift. Just make sure to use baking soda here, not baking powder, so the bread bakes up with the right texture.
- semi-sweet chocolate + turbinado sugar: Chopped chocolate melts into uneven puddles throughout the loaf, which I personally love more than chocolate chips, but either works. Turbinado sugar on top adds the best crackly crunch and helps give the loaf that caramelized finish.
- brown sugar + butter + bourbon: The quintessential glaze that gives this banana bread a banana’s foster caramel finish.
Kitchen equipment needed:
- small skillet
- masher
- large mixing bowl
- whisk
- 9×5 loaf pan
- wire cooling rack
How to make this banana bread
This banana bread has a few extra steps compared to a classic loaf, but every single one adds something special. Browning the butter gives the bread a deeper, nuttier flavor, while the orange zest and buttery bourbon glaze make the whole thing feel a little richer and more dessert-like in the best way.
1. Prep the pan and bananas
Prepare a 9×5-inch loaf pan with nonstick spray and parchment paper. Mash 4 bananas in a large bowl until smooth.
2. Brown the butter
Brown the butter until golden and nutty, then pour it over the mashed bananas.
3. Mix the wet ingredients
Whisk in the bourbon and sugars to cool the mixture slightly before adding the eggs, then mix in the sour cream and orange zest.
4. Add the dry ingredients
Whisk in the salt and baking soda. Fold in the flour and chocolate chunks until just combined, being careful not to overmix.
5. Bake the bread
Pour the batter into the loaf pan, top with the remaining banana slices, then sprinkle with turbinado sugar. Place the loaf in the oven and reduce the oven temperature right away. Bake until golden, then let the bread cool in the pan briefly.
6. Make the glaze
Combine the glaze ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened.
7. Glaze the bread
Remove the bread from the pan and place it on a cooling rack. Brush the warm glaze over the bread and let it cool completely before slicing and serving.
The secret to super moist banana bread
The secret to getting an incredibly moist chocolate chunk banana bread really comes down to a few key ingredients, mainly brown butter and sour cream. The browned butter adds richness and helps create that soft, tender texture, while the sour cream keeps the loaf incredibly moist without making it heavy.
Sour cream is one of those ingredients that quietly makes baked goods better every single time. Its slight tang balances the sweetness of the bananas, chocolate, and sugar while giving the bread a rich, almost bakery-style texture that stays soft for days.
Storage recommendations
This banana bread keeps really well and honestly gets even better after a few hours once all the flavors settle together. Store the loaf tightly wrapped or in an airtight container at room temperature for a few days, or keep it in the fridge if you want it to last a little longer.
If you’re freezing it, wrap individual slices or the whole loaf tightly in plastic wrap and store in a freezer-safe bag or container. Let it thaw at room temperature, or warm up a slice for a few seconds so the chocolate gets melty again and the glaze softens back up.
Recipe FAQs
How can I quickly ripen bananas?
To ripen bananas faster, place them in a paper bag to trap the natural gases that help them soften and sweeten. If you need them right away, bake the bananas in their peels at 300°F for about 15–20 minutes, until the skins turn dark and the fruit inside becomes soft and jammy.
Can I skip browning the butter?
Yes, regular melted butter will still work in this recipe if you want to skip the extra step. The banana bread will still be soft, moist, and delicious, but browning the butter adds a deeper, nuttier flavor that makes the loaf taste a little richer and more caramelized.
Can I make this banana bread gluten-free?
Yes, this banana bread will work well with a 1:1 gluten-free flour substitute. A blend like King Arthur Baking Company Gluten-Free Flour is a great option and will give you a loaf that’s still soft, tender, and moist without needing any other changes to the recipe.
Can I use Greek yogurt instead of sour cream?
Yes, plain full-fat Greek yogurt works really well as a substitute for sour cream in this recipe. It gives the banana bread a similar moisture and slight tang, while still keeping the loaf soft and tender.
Want more baking recipes?
If you’re in the mood to keep baking, here are a few more cozy, crowd-pleasing recipes I’ve been loving lately. Perfect for sharing, snacking, or keeping entirely to yourself.
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
Print
Bourbon Chocolate Chunk Banana Bread
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf 1x
Description
Inspired by an Old Fashioned, this bourbon chocolate chunk banana bread has all the warm, rich flavors you want in one perfect loaf. It’s packed with ripe bananas, nutty brown butter, puddles of melted chocolate, and subtle notes of bourbon and orange. The loaf is topped with a decadent bourbon glaze that melts into every crack, giving it a glossy, caramelized finish.
Ingredients
- 6 tbsp unsalted butter
- 5 very ripe bananas
- 1/4 cup bourbon (I recommend Woodford Reserve, Maker’s Mark or Buffalo Trace)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/2 tbsp orange zest
- 3/4 tsp kosher salt
- 1 tsp baking soda
- 1 and 3/4 cups (210g) all-purpose flour
- 6 oz semisweet chocolate baking bar, roughly chopped (or 1 cup semisweet chocolate chips)
- 2 tbsp turbinado or demerara sugar
Glaze
- 3 tbsp dark brown sugar
- 1 tbsp unsalted butter
- 2 tbsp bourbon
Instructions
- Prep the pan and bananas: Preheat the oven to 375°F. Grease a 9×5-inch loaf pan with nonstick spray and line it with parchment paper for easy removal. In a large bowl, mash 4 of the bananas until smooth and set aside.
- Brown the butter: Cut the butter into pieces and melt it in a skillet over medium heat. Stir frequently as it foams, then watch for the milk solids at the bottom to turn golden brown and smell nutty, about 5–7 minutes. Immediately pour the browned butter into the bowl with the mashed bananas.
- Mix the wet ingredients: Add the bourbon to the bananas and browned butter, then whisk to combine. Whisk in the brown sugar and granulated sugar to help cool the mixture slightly, then add the eggs and whisk until smooth. Whisk in the sour cream and orange zest until fully combined.
- Add the dry ingredients: Whisk in the salt and baking soda. Add the flour and chocolate chunks, then gently fold everything together with a spatula until just combined. Do not overmix.
- Bake the bread: Pour the batter into the prepared loaf pan. Slice the remaining banana lengthwise and place both halves on top of the batter, then sprinkle with turbinado sugar. Place the bread in the oven and immediately reduce the oven temperature to 350°F. Bake for 80–85 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes.
- Make the glaze: While the bread cools, combine the glaze ingredients in a small saucepan. Bring to a boil, then reduce the heat and simmer for about 2 minutes, stirring occasionally, until slightly thickened. Remove from the heat.
- Glaze the bread: Lift the bread out of the pan and place it on a cooling rack. Brush the warm glaze over the warm bread. Let cool for 1–2 hours before slicing and serving. Enjoy!
Notes
Tips for success
Use very ripe bananas for the best flavor and texture. The spottier and softer they are, the sweeter and more flavorful the bread will be.
Don’t overmix the batter once the flour is added. Gently folding everything together keeps the loaf soft and tender instead of dense.
Let the bread cool before slicing. It’s tempting to cut into it right away, but giving it time to cool helps the crumb set and makes the flavors even better.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Oven + stovetop
Nutrition
- Calories: 414
- Sugar: 39g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 62mg