Whole-Wheat Bourbon Pecan Banana Bread


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)


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.

Learn MORE / Get RECIPE at Jesse V via Food.com

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