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"Show me the way to the next whiskey bar!" Said no banana ever. Until NOW!




5 medium to large ripe bananas, peeled and sliced.

1 cup scotch whiskey- Good quality whiskey is highly recommended but the cheap stuff would work too.

½ cup sugar

½ cup maple syrup + 1 tbsp

1 tbsp non-dairy yogurt

1 tbsp almond milk (or any other type of non-dairy milk)

¼ cup canola oil + 1 tbsp

1 ts vanilla extract

1 ts baking powder

1 ts baking soda

Pinch of salt

2 cups all purpose flour




1. Preheat oven for 325° F and lightly oil a loaf pan.

2. Place the banana slices in a baking dish, pour the whiskey on top, mix, cover with plastic wrap and refrigerate for one hour.

3. Take the dish out of the refrigerator, pour the banana mixture into a sieve and let the excess liquid run out.

4. Pour the banana mixture back into the dish and mash all the banana slices, using a fork. You can also do this part in a food processor.

5. In a medium bowl mix the flour, baking powder, baking soda and salt.

6. Add the bananas into the stand mixer bowl. Then add the sugar, ½ cup of maple syrup, yogurt, milk, oil and vanilla extract and mix on medium speed for one minute, using the whisk attachment.

7. On low-medium speed, gradually add the flour mixture and mix for one minute.

8. Pour the batter into the loaf pan and bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out completely clean.

9. Brush 1 tbsp of maple syrup on top of the banana bread, while it’s still hot.

10. Cool for 15 minutes, then slice and serve!

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