Move over, banana bread — it's time for this peachy bourbon loaf

For the last several months, banana bread has become the MVP of many people's pandemic stress-baking roster — and understandably so. It's a cheap, easy way to get something sweet on the table without waiting for dough to proof or creating layers to frost, while also using up the inevitable overripe bananas of the bunch. By softening the peaches in bourbon, it brings out their natural sugar and "fruitiness," while also infusing the bread with a touch of caramel flavor. Bourbon Peach Bread 1½ cups all-purpose flour 1¼ teaspoons baking soda ¾ teaspoon salt 1 cup brown sugar, plus 2 additional tablespoons ⅓ cup sour cream ¼ cup vegetable oil 1 teaspoon vanilla extract 2 tablespoons of bourbon 2 large eggs 1 cup grated or finely chopped peaches In a small saucepan, combine bourbon, 2 tablespoons of brown sugar, and 1 cup of peaches, over medium high heat.