Banana nut bread is a sweet southern classic eaten for breakfast and dessert. Who's going to judge for adding a little bourbon right? This bread is rich, flavorful, and complex but still delivers that down home feel and goes great with early morning coffee. It's also not too bad at helping absorb that entire bottle of wine you drank last night either. Whatever the reason, this is a good versatile bread enjoyed by grandparents and the hung over alike. Hopefully by you too.
Makes 1 Loaf
DRY INGREDIENTS:
1 3/4 cups all purpose flour
1/2 cup white sugar
1/4 cup brown sugar
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp all-spice
few grinds of nutmeg
1/2 cup pecans for garnish after batter is mixed.
WET INGREDIENTS:
6 tbsp. unsalted butter (melted and cooled)
2 1/2 tbsp. coconut oil.
1 tsp. vanilla extract
1 tbsp. bourbon
3 large very ripe bananas
2 large eggs lightly beaten
1 cup chopped pecans
Preheat the oven to 350 degrees. Spray a 9x5x3 bread pan with non stick spray. Mix the dry ingredients together in a large bowl. Use a whisk to thoroughly combine the dry ingredients until mixture is fluffy, and set aside. In another large bowl mix the wet ingredients (including the pecans). Next, gently fold the wet ingredients a little at a time into the dry ingredients with a rubber spatula. Once all the wet ingredients have been added, continue folding mixture until just combined. The mixture should be wet and lumpy. Pour the batter into the bread pan and garnish with an additional 1/2 cup of chopped pecans. Bake on the center rack for 45 min - 1 hr, or until a toothpick comes out clean.
