I'm sharing this again:

The Banana Bread Old Fashioned Walnutty, banana-y, bourbony goodness in a glass. Get the Recipe

Why I Tried This (Originally) Well, isn't it obvious? I love banana bread, and I love an Old Fashioned. The banana and walnut flavors work really well with bourbon. Sometimes a cocktail works so well the only responsible thing to do is make it again. And again.

Did you try this recipe? Tips greatly appreciated! ​

How It Turned Out

Honestly? Exactly like the name promises. The banana liqueur and walnut notes combine with the bourbon to produce something that really does smell and taste like banana bread fresh out of the oven—minus the baking. The drink leans toward the dessert side of the Old Fashioned spectrum, but the bitters keep it from becoming syrupy. The aroma hits first (banana and nuts), followed by warm bourbon and a lingering baked-goods sweetness. It’s a surprisingly convincing “liquid banana bread.”

Notes & Fine Tuning

This one’s pretty forgiving, but a couple tweaks can nudge it in different directions.

• Bitters choice matters: Chocolate bitters lean into the dessert vibe; Angostura keeps it a bit more classic and spicy.
• Watch the banana liqueur: Too much and it gets candy-like. If you want more subtle banana flavor, pull it back slightly and let the bourbon lead.
• Walnut liqueur is doing important work: It’s what gives the drink that “banana bread” nuttiness, so swapping it out will change the personality quite a bit.
• Garnish counts: Banana chips aren’t just decorative—the aroma reinforces the whole concept.

If you want to get fancy, a quick expressed orange peel or a dash of chocolate bitters on top adds a little extra bakery-style depth.

Worth repeating (again)? I’ll let you decide.

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