You really can’t beat a basic banana bread when there are bananas sitting your counter and you need to do something with them. Now. I try – and enjoy – other recipes with my overripe bananas, but I always come back to banana bread.
And why not? It’s easy to make. It’s yummy. It freezes well, so you can stash some away for the future. It’s great for breakfast, for snacks, and for dessert. When you get right down to it, banana bread is just about perfect! And that doesn’t even take into account all the alterations you can make to the recipe.
You can:
- switch out brown sugar for the white
- sub some whole wheat flour for some of the white
- use different nuts
- use no nuts
- add in chocolate chips
- add in cocoa powder
- put in a few tablespoons of jam or marmalade (though reduce the sugar if you do this!)
- give it a streusel topping
- and more!
These are all fun versions to try and you’ll probably see various recipes for them pop up here from time to time when I have bananas and I want something a little new, but not too new. 🙂 My favorite version, though, is pecans and bourbon. They provide all these toasty and caramel flavors while still leaving the bread light and well balanced, not heavy.
About the only thing that can make this bourbon pecan banana bread even better is a slather of spiced cream cheese. Mmmmm! It’s totally easy to make. Stay tuned for the recipe – I’ll have it up soon. And it’s great with all sorts of spice breads and fruit&veggie breads! You know that as soon as my photoshoot was over I ate that cream cheese slathered slice of banana bread, right? Because I did. And it was yummy.
– Happy Eating, Annemarie
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp table salt
- 1 cup chopped toasted pecans
- 6 tbsp unsalted butter, melted and cooled
- ¾ cup granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 3 large very ripe bananas, mashed (about 1½ cups)
- Preheat oven to 350F. Grease a 9x5 loaf pan.
- In a large bowl, mix together flour, baking soda, baking powder, salt, and pecans. Set aside.
- Mix together butter, sugar, sour cream, eggs, vanilla, and bourbon. Once it's smooth, add the banana and mix in.
- Pour the banana mixture into the dry ingredients and fold it in with a large spatula until it's just combined. Scrape the batter into the prepared loaf pan.
- Bake for 50 minutes. Then reduce the heat to 325F and bake for an additional 10 minutes.
- Let the bread rest in the pan for 10 minutes. Then carefully loosen the bread from the sides of the pan and turn it over onto a wire rack. Serve warm or room temperature.
Whenever our bananas turn brown I whip up a banana bread and your recipe looks fantastic! Love the addition of bourbon. You must post the spiced cream cheese recipe – yum!
I think most things are better with bourbon. I’m always using it! 🙂 And I shall post the recipe. Time got away from me on Friday but it’s on my short list.
I like overripe bananas, they have more sweetness and flavor and I can use them in dessert recipes ❤ This one is perfect, I wouldn’t change anything 🙂 Thank you for sharing ❤
Overripe bananas are great! I have recipes for bananas from speckled to outright black. And thank you! 🙂
I’m always throwing out overripe bananas. The next time, I need to make this banana bread instead. I love the addition of bourbon, and that spiced cream cheese sounds divine!
Maybe I need to post that cream cheese! I was eating the last bits of it with graham crackers today and it was yummy. 🙂 And if you stick around, you’ll see that bourbon ends up in a lot of recipes. I can’t resist adding a bit to all sorts of dishes.
You had me at Bourbon! Love love banana bread and next time I am trying it with bourbon. Cant wait for the spiced cream cheese!
I guess I’d better post that cream cheese recipe soon! It probably wasn’t fair to tease people like that. 🙂
Just checking to see if you still had the cream cheese recipe, I couldn’t find it in my search! Thanks! Banana bread and bourbon are my husband’s favorites!
Oh, I’m sorry but I never posted it. It’s a pretty simple recipe – if you want it, I’ll send it to you.