You really can’t beat a classic banana bread when there are bananas sitting your counter and you need to do something with them. My version is enhanced with bourbon and chopped pecans for dense, moist, and delicious snack everyone will love.
And why wouldn’t they love it? 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, classic banana bread is just about perfect! And that doesn’t even take into account all the alterations you can make to the recipe.
Variations on Banana Bread
- 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.
Like my Double Chocolate Banana Bread! One bowl, easy cleanup, and all the chocolate you could want. 🙂
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.
If you try my recipe for Classic Banana Bread, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Classic Banana Bread with Bourbon and Pecans
- 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.
- Toasting pecans: To toast the pecans, bake them at 350F for 5 minutes.