Boozy banana bread

    1 hour 45 min

    Five very ripe bananas and a hint of amaretto liqueur make a delicious 'boozy' banana bread!

    10 people made this

    Serves: 8 

    • cooking spray
    • 250g plain flour, sifted
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 5 very ripe bananas, mashed
    • 165g brown sugar
    • 115g butter, softened
    • 2 eggs
    • 3 drops almond extract
    • 3 drops amaretto (almond-flavoured liqueur)

    Prep:15min  ›  Cook:1hr  ›  Extra time:30min  ›  Ready in:1hr45min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 1 lb loaf tin.
    2. Whisk flour, salt and bicarbonate of soda together in a bowl.
    3. Mix bananas, brown sugar, butter, eggs, almond extract and amaretto together in a separate bowl. Add flour mixture; mix just until flour is incorporated, about 1 minute. Transfer mixture to the prepared loaf tin.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 1 hour. Let cool before serving, about 30 minutes.

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    Reviews in English (2)


    I only had four large ripe bananas which worked well. I added more almond extract and a glug of amaretto. I think a few more would do better as I could not detect either. I added half a bag of Guittard semi sweet chocolate chips because... chocolate. Got raves from all tasters. Definite do over with some minor tweaks.  -  03 Nov 2018  (Review from Allrecipes US | Canada)


    8-21-2017 ~Five bananas is a lot for one banana bread, so I thought I'd be just fine with the four I had on hand. Turns out the four were more than plenty. I did have a couple of issues with this recipe. This is called “Boozy Banana Bread,” yet I had no doubt that a skimpy three drops of Amaretto called for would have absolutely no boozy flavor impact. Even the one tablespoon of rum I used (I had no Amaretto on hand at our place here in Naples) could not be detected at all. I believe that nothing less than a quarter cup would. Similarly, I questioned the value of three drops of almond extract, which I eliminated, adding a tsp. of vanilla instead. Of more concern to me was the one teaspoon of salt called for, a good 1/2 tsp. more than necessary. I cut that back to 1/2 tsp. which worked out just fine, as I knew it would. In this instance, muffins were a better choice for me so I baked these at 350 degrees, for about 24 minutes. I filled the 12 muffin cups nearly to the brim and they turned out beautiful and plump. While these ended up being just delicious in every way, I still must dock this recipe a star for not living up to its name and for the excess amount of salt.  -  22 Aug 2017  (Review from Allrecipes US | Canada)