Whole Wheat Bourbon Pecan Banana Bread Recipes

Steps:

• Preheat the oven to 350°F. Oil a large (9- by 4-inch) loaf pan. Mix the wet ingredients together in a medium mixing bowl. In a large mixing bowl, add all of the dry ingredients except for the pecans. Mix well. Add the wet mixture to the dry mixture along with the pecans and gently mix the batter until all the flour is incorporated. Pour into prepared loaf pan and bake until a toothpick comes out clean when inserted in the center, 50 to 60 minutes.

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.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
• In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Spread batter into prepared pan.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
• Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
• Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.