Whole Wheat Bourbon Pecan Banana Bread Recipes

BANANA BREAD WITH PECANS

Banana Bread with Pecans image

Provided by Tyler Florence

Categories dessert

Time 2h50m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

WHOLE-WHEAT BOURBON PECAN BANANA BREAD

Whole-Wheat Bourbon Pecan Banana Bread image

Make and share this Whole-Wheat Bourbon Pecan Banana Bread recipe from Food.com.

Provided by L.A. Man

Categories Quick Breads

Time 1h25m

Yield 2 Loaves, 12 serving(s)

Number Of Ingredients 9

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)

Steps:

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.

Nutrition Facts : Calories 565.5, Fat 32.6, SaturatedFat 12.7, Cholesterol 107.8, Sodium 606.6, Carbohydrate 59.7, Fiber 5.1, Sugar 37.2, Protein 7.5

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