Bourbon Pecan Banana Bread
Ripe mashed bananas meet a splash of bourbon and toasted pecans in this moist, richly spiced Southern-style quick bread.
This banana bread takes a Southern turn with a splash of bourbon folded into the batter and a generous handful of toasted pecans for crunch. The bourbon mellows in the oven, leaving behind warmth rather than bite, while brown sugar keeps the crumb deeply moist. It's the kind of loaf that gets better on day two, sliced thick and never quite making it to toast.
Ingredients
- 3 very ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 2/3 cup packed brown sugar
- 2 large eggs
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup chopped toasted pecans, divided
Instructions
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1
Preheat and prep panPreheat the oven to 350°F and grease a 9x5-inch loaf pan.
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2
Mix wet ingredientsIn a large bowl, whisk together the mashed bananas, melted butter, and brown sugar until smooth.
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3
Add eggs, bourbon, and vanillaWhisk in the eggs, bourbon, and vanilla extract until fully combined.
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4
Add dry ingredientsSprinkle the flour, baking soda, salt, and cinnamon over the wet mixture and stir just until no dry streaks remain.
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5
Fold in pecansFold in half of the chopped pecans, saving the rest to sprinkle over the top of the batter.
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6
Bake until setPour the batter into the prepared pan, scatter the remaining pecans on top, and bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
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7
Cool before slicingLet the bread cool in the pan for 15 minutes, then turn out onto a rack to cool completely before slicing.
Use bananas that are heavily speckled with brown spots, since the extra ripeness delivers more sweetness and moisture to the loaf.
Wrap tightly and store at room temperature for up to 4 days, or freeze slices individually for up to 3 months.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
