Kahlua Banana Bread
There’s something incredibly comforting about the aroma of banana bread baking in the oven. This Kahlua Banana Bread has quickly become a favorite in our household, adding a delicious twist to the classic loaf that we all know and love. It all started one weekend when I found a bunch of overripe bananas on the counter and a half-empty bottle of Kahlua in the pantry. I thought, why not combine the two? The result was a rich, moist banana bread with a delightful hint of coffee liqueur. From the first bite, my family was hooked. My kids, who can be picky eaters, kept coming back for “just one more slice.” Even my husband, who’s not usually a fan of banana bread, gave it a thumbs-up.
What I love most about this recipe is how the Kahlua brings out the sweetness of the bananas while adding a subtle, sophisticated note that makes each bite unique. It’s perfect for brunch with friends, a quick snack during busy weekdays, or even an indulgent breakfast on the weekend. Plus, it’s incredibly simple to make, which is a huge bonus for a busy mom like me. If you’re looking for a banana bread recipe with a little extra flair, this is the one to try. Trust me; you’ll want to make this over and over again!
Questions I Often Get Asked About This Recipe:
Q: Can I make this recipe without Kahlua?
A: Absolutely! If you prefer a non-alcoholic version, substitute the Kahlua with fresh lime juice for a zesty twist or with vanilla extract for a more traditional flavor.
Q: Can I freeze Kahlua Banana Bread?
A: Yes, it freezes beautifully. Simply wrap the loaf in plastic wrap and place it in a freezer-safe bag. It’ll keep well for up to three months.
Q: What type of bananas should I use?
A: Overripe bananas work best, as they add natural sweetness and moisture to the bread. The more brown spots, the better!
Q: Do I need any special tools for this recipe?
A: Not really. A basic loaf pan, a mixing bowl, and a whisk or spatula will do the trick.
What You Need to Make Kahlua Banana Bread:
Ingredients:
3-4 overripe bananas, mashed
1/2 cup of Kahlua or substitute (e.g., fresh lime juice or vanilla extract)
1/2 cup melted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Optional: 1/2 cup chopped nuts or chocolate chips for added texture
Equipment:
Mixing bowl
Loaf pan (9×5 inch recommended)
Whisk or spatula
Measuring cups and spoons
How to Make it:
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a mixing bowl, mash the bananas until smooth. Stir in the melted butter.
Add the Kahlua (or your substitute), sugar, eggs, and vanilla extract to the banana mixture, and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips:
Use overripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
Experiment with add-ins: If you want to take this bread to the next level, try adding a handful of chocolate chips or chopped walnuts for extra texture and flavor.
Don’t overmix the batter: Overmixing can make the bread dense. Gently fold the dry ingredients into the wet just until combined.
Let it cool completely: It can be tempting to slice it right away, but letting it cool enhances the flavors and texture.
Latest Reviews:
⭐️⭐️⭐️⭐️⭐️ “This recipe was a huge hit! I made it for a family brunch, and everyone loved the hint of Kahlua. Definitely making this again!” – Sarah R.
⭐️⭐️⭐️⭐️ “Great recipe! Next time, I think I’ll add chocolate chips for a little extra sweetness. My kids loved it!” – Maria P.
⭐️⭐️⭐️⭐️⭐️ “Easy to make and so delicious! The Kahlua adds a unique flavor that really elevates the classic banana bread.” – James L.
⭐️⭐️⭐️⭐️ “Good recipe, but a bit too sweet for me. I might cut down on the sugar next time. Overall, very tasty!” – Rebecca C.
⭐️⭐️⭐️⭐️⭐️ “Perfect for busy mornings! I made a double batch and froze one loaf. It’s a lifesaver for quick breakfasts.” – Emily T.
Printable Recipe:
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Kahlua Banana Bread
This Kahlua Banana Bread combines the sweetness of ripe bananas with the subtle, rich flavor of Kahlua coffee liqueur. It's a moist, delicious loaf perfect for brunch or an afternoon snack, with an easy-to-follow recipe that’s sure to impress!
Ingredients
- 3-4 overripe bananas, mashed
- 1/2 cup of Kahlua or substitute (e.g., fresh lime juice or vanilla extract)
- 1/2 cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips for added texture
- Equipment:
- Mixing bowl
- Loaf pan (9x5 inch recommended)
- Whisk or spatula
- Measuring cups and spoons
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- In a mixing bowl, mash the bananas until smooth. Stir in the melted butter.
- Add the Kahlua (or your substitute), sugar, eggs, and vanilla extract to the banana mixture, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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