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.
- 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
Bourbon Pecan Banana Bread
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp table salt
- 1 cup chopped toasted pecans
- 6 tbsp unsalted butter melted and cooled
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 3 large very ripe bananas mashed (about 1 1/2 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.