Bourbon Caramel Banana Bread

An ooey gooey (and boozy!) banana bread

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Bourbon Caramel Banana Bread

Dairy-Free; Nut-Free

Makes 1 loaf

Ingredients

The Banana Bread

• 2 large overripe bananas, mashed

• 1/4 c evo

• 2 tbsp bourbon

• 1 tbsp soy milk

• 1/3 c honey

• 3/4 tsp vanilla extract

• 1 egg

• 1 3/4 c AP flour

• 1/4 c white granulated sugar

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp sea salt

The Bourbon Caramel

• ½ c dark brown sugar

• ½ c vanilla soy milk

• 2 tbsp non-dairy butter

• 2 tbsp maple syrup

• 3 tbsp bourbon*

• ¼ tsp cinnamon

Directions

1. Preheat the oven to 350 °F and lightly grease a loaf pan.

2. Add the bananas, evo, bourbon, soy milk, honey, vanilla extract, and egg to a bowl and whisk to combine.

3. In a separate bowl, whisk together the rest of the banana bread ingredients.

4. Add the wet to dry ingredients and fold together until just combined (nobody wants a tough banana bread!)

5. Pour the batter into the loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

6. To make the bourbon caramel, add all of the caramel ingredients except for the bourbon to a medium pan over medium-high heat and, stirring occasionally, bring to a boil.

7. Once boiling, reduce the heat to medium low (making sure it's still simmering) and stir frequently to avoid burning. Continue doing this for about 5-6 minutes (bubbling is and expected normal).

8. Remove the caramel from the heat and add in the bourbon, whisking to combine.

9. Once the banana bread is finished cooking, allow it to cool for about 10 minutes.

10. Pour the hot caramel on top of the loaf and allow to cool for at least 5 minutes before serving to allow the caramel to set up.

11. Optionally top with course sugar (I used gold colored sugar for added crunch and color) and enjoy!

Notes:

*Be careful when making the bourbon caramel, as alcohol is flammable; however, given the amount added, flames are unlikely to occur.