Whole-Wheat Bourbon Pecan Banana Bread

photo by Anonymous
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Yields:
-
2 Loaves
- Serves:
- 12
ingredients
- 2 1⁄2 cups whole wheat flour
- 1 teaspoon salt
- 2 1⁄4 teaspoons baking soda
- 1 1⁄8 cups softened butter (from grass fed cows if possible, hmmm)
- 2 cups sugar (raw cane sugar is best)
- 2 cups mashed ripe bananas (about 6 medium bananas)
- 4 eggs, slightly beaten
- 2 cups chopped pecans (or walnuts if you prefer)
- 8 tablespoons Bourbon (rum will also do but the flavor is a little stronger)
directions
- Preheat oven to 350°F.
- Lightly spray oil on the inside of 2 loaf pans (8 1/2" x 4 1/2" x 2 1/2"). Place some parchment paper in the bottom of pans if you have it. If not, don't worry about it. You can also use a cake pan but the loaf pans work better.
- Combine the flour, salt, and baking soda in a small bowl.
- In a separate large bowl, mash the bananas and mix in the butter, sugar, eggs, pecans, and bourbon.
- Add the combined dry ingredients into the large bowl and hand stir just until the batter is blended (try not to over stir).
- Pour batter equally into the two loaf pans.
- Bake for 60-70 minutes until the loaves pass the toothpick test.
- Let the loaves cool for 5 minutes, then turn them out onto a rack to finish cooling. If you used the parchment paper, they will roll out of the pans with no difficulty.
- Slice and serve. This bread is tasty all by itself but it can also be spread with butter, cream, jam, or whatever your favorite topping happens to be.
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