Whole-Wheat Bourbon Pecan Banana Bread

Recipe by L.A. Man
READY IN: 1hr 25mins
SERVES: 12
YIELD: 2 Loaves
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
  • 1
    teaspoon salt
  • 2 14
    teaspoons baking soda
  • 1 18
    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.