Whole Wheat Bourbon Pecan Banana Bread Recipes

BANANA BREAD WITH PECANS

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

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.

VEGAN WHOLE WHEAT BOURBON BANANA BREAD RECIPE - (4.5/5)

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.

WHOLE WHEAT BANANA NUT BREAD

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.

WHOLE WHEAT CHOCOLATE BANANA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
• Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

BOURBON PECAN BREAD

Steps:

• Preheat oven to 350; grease& flour a 9 by 5 by 3 inch loaf pan; set aside.
• In lge bowl, whisk together flour, sugar, baking pwdr& salt; cut in butter with a pastry blender until mixture is crumbly; stir in orange zest and 1 1/4 cup pecans.
• Combine milk, 1/2 cup bourbon& egg, stirring well and add to dry ingredients; stir just until moistened; transfer to prepared pan, spreading evenly.
• Sprinkle remaining 1/4 cup pecans over top, pressing down lightly.
• Bake in center of oven 50 to 60 minutes.
• Cool pan on wire rack for 10 minutes; then remove from pan and cool completely.
• Drizzle bread while still slightly warm with remaining 2 tbs bourbon.
• This is also good topped with vanilla ice cream.

MOIST WHOLE WHEAT BANANA BREAD

Steps:

• Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
• Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
• Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.