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Boujee Banana Bread

The Miniature Life
Super luxurious and rich - this Banana Bread is going to be your favourite
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine American, Australian
Servings 8 people

Equipment

  • Loaf tin
  • Oven
  • Whisk
  • Electric mixer or Stand Mixer or spatula

Ingredients
  

Banana Bread

  • 2 cups mashed ripe bananas this is about 3-4 bananas
  • 150 g plain flour
  • 25 g Dutch process cocoa powder
  • 2 eggs at room temperature
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ½ tsp baking soda sodium bicarbonate
  • 115 g butter softened, at room temperature
  • 150 g brown sugar
  • 70 g chopped walnuts
  • ½ tsp ground cinnamon
  • 85 g chopped dark chocolate chunks dark chocolate chips are also okay
  • 75 mL rum or bourbon whiskey

Streusel Topping

  • 50 g brown sugar
  • 40 g plain flour
  • ½ tsp ground cinnamon
  • 50 g cold butter
  • 75 g butterscotch chips

Instructions
 

Prepare the Streusel

  • Combine the flour, sugar and cinnamon in a small to medium sized bowl
  • Cut the butter into small pieces and then add it to the flour bowl
  • Use your fingers to rub the butter into the flour mixture until the mixture resembles crumbs (it is okay if the butter gets a bit overworked, but if the butter is too soft place the bowl in the fridge for 10 minutes before progressing)
  • Add in the butterscotch chips and combine well. Set this aside

Prepare the Banana bread

  • Pre-heat the oven to 170°C/340°F and prepare a loaf tin with baking paper and butter
  • In a bowl combine the flour, salt, baking powder, baking soda, cinnamon and cocoa powder
  • In a different large bowl, beat together the sugar and butter until light and fluffy. This will take 2-3 minutes
  • Add in the eggs and beat well, one at a time until combined well
  • Add in the mashed bananas and vanilla extract and beat until well combined
  • Add the rum and gently fold into the banana mixture
  • Add ¼ cup of the dry flour mixture to the banana mixture at a time and gently fold through. Once combine well, add another ¼ cup of the dry flour mixture. Continue until all the flour has been added
  • Now fold in the walnuts and chocolate until just combined
  • Pour the batter into the prepared loaf tin and gently tap to ensure the batter spread across the tin well
  • Use a small spoon to spread across the prepared streusel topping to cover the entire surface of the banana bread batter in the loaf tin
  • Place the banana bread in the oven and bake for about 40 minutes or so, until the top is beautifully golden and an inserted toothpick or skewer comes out clean-ish (remembering that this is a fairly fudgy banana bread and the butterscotch will be sticky!)
  • Remove the banana bread from the oven, then from the loaf tin and let it rest on a cooling rack for at least 20 minutes. Serve warm in thick slices
Keyword Banana bread, Dessert