This is not your momma’s traditional Banana Walnut Bread 🤣 With a dash of Rum (or Bourbon) in the mix it’s just so tantalizing and tasty! I used Rum vs. Bourbon because Rum brings a subtle sweetness to the bread – almost like vanilla. So one can’t go wrong with that!

Ingredients

11/3 cups all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking_powder

5 1/3 tablespoons unsalted butter

2/3 cup sugar

2 large eggs lightly beaten

2 very ripe bananas, mashed

½ cup coarsely chopped walnuts

1 tablespoon of rum (or you can use bourbon). For more of a rum taste, add an extra tablespoonful.

Directions

Note: It is important to have all of the ingredients at room temperature.

Position the oven rack in the lower third of the oven. Preheat the oven to 350 degrees.

Grease a 9×5-inch loaf pan. I use parchment paper to line the bottom and grease again just to make sure the bread doesn’t stick! Once this is done, set aside.

In a medium bowl, whisk the dry ingredients (flour, sugar, baking powder, salt and baking soda) in a medium bowl. Set aside.

In a large bowl, cream the butter until it’s lightened in color and texture.

Mix in the flour mixture until well blended and is like the consistency of brown sugar.

Gradually beat in the eggs.

Fold in the mashed bananas, walnuts, and bourbon.

Scrape the batter into the prepared pan and spread evenly.

Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan on a wire rack for about 5 – 10 minutes before releasing from the pan to cool completely.

(Recipe adapted from Joy of Cooking)