Kahlua Banana Bread
Moist boozy Kahlua Banana Bread with Kahlua glaze dripping down each slice. Heaven!
Many of us have strong memories associated with banana bread… Our grandmother’s kitchen. A favorite aunt. An annual neighborhood potluck from our childhood.
Banana bread transcends generations and cultural backgrounds, bringing people together like no other food.
Think I’ve gone too far?
Most American families claim to have a banana bread recipe passed down from a parent or grandparent. Even people that generally don’t cook or bake, make banana bread on occasion.
So if this is true, why share another banana bread recipe?
Well… because I just can’t help myself.
Banana bread has become such a part of our family cooking tradition, I’m always tinkering with ingredients and toppings to keep things fresh and new.
The secret to making great banana bread is to use bananas that are very very ripe.
The bananas on the bottom left are ripe. Yet the darker the bananas are, the sweeter and more tender the bread.
If you can’t wait days for your bananas to turn dark brown, quick-ripen them by popping them in a 350 degree oven for 5-8 minutes. Look how dark they get, on the right.
Black mushy bananas = Awesome banana bread.
Today’s Kahlua Banana Bread is a play on my most traditional banana bread recipe with coconut. Yet I’ve removed the nuts, and bathed it in a luxurious Kahlua glaze.
Nothing could be more appealing than the boozy combination of coffee liqueur, bananas and coconut!
I always make a double batch of this sticky sweet bread, because one loaf is just not enough.
Kahlua Banana Bread freezes well, and makes fabulous gifts for any season.
After the Kahlua Banana Bread comes out of the oven, poke deep holes in the top with a wooden skewer.
Then pour the Kahlua glaze over the top so it can seep down into the holes and over the sides. You can collect the drippings and glaze more than once for a super crusty glazed coating.
The glaze that makes its way down to the center of the Kahlua Banana Bread creates dark boozy stripes in every slice.
If your family doesn’t have a designated banana bread recipe, may I suggest trying Kahlua Banana Bread on for size?
This just may be your new family tradition!
Kahlua Banana Bread
- Preheat the oven to 350 degrees F. Spray a standard 9X5 inch loaf pan with nonstick baking spray. Set aside.
- Place the granulated sugar and softened butter in the bowl of an electric mixer. Beat on high to cream, until the mixture is light and fluffy. Then scrape the bowl and mix in the bananas and eggs. With the mixer on low, slowly add the flour, salt, baking soda, and baking powder. Then scrape the bowl again and mix in the shredded coconut.
- Scoop the batter into the loaf pan. Bake for 45-60 minutes, until a wooden skewer inserted deep into the center comes out clean. Allow the banana bread loaf to cool in the pan for 10 minutes. Then flip it out onto a cooling rack set over a piece of wax paper.
- While the loaf is cooling in the pan, whisk the powdered sugar and Kahlua together until very smooth. Once you've flipped the loaf out of the pan, poke holes in the the top of the loaf with a wooden skewer to let the Kahlua glaze seep down inside. Then pour the glaze over the top of the loaf. You can use the wax paper to pour the drippings back over the loaf for an extra glaze coating, if you like. Allow the glaze to dry before cutting.
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