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Bourbon Pecan Banana Bread

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This Bourbon Pecan Banana Bread recipe is my all-time favorite banana bread! It is unbelievably moist, packed with tons of sweet bananas and toasted pecans. The top is drizzled with a Bourbon Barrel Aged Maple Syrup glaze that takes this bread to a whole new level! You can easily adapt this recipe to bourbon-free for the best pecan banana bread ever.

  • Total Time: 1 hour 15 minutes



For the Banana Bread

  • 1 c chopped toasted pecans
  • 2 c all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine salt
  • ¾ c granulated sugar
  • 6 tbsp unsalted butter (melted and cooled)
  • ¼ c sour cream (full fat greek yogurt can be substituted)
  • 2 eggs
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 3 large very ripe bananas (mashed, about 1½ cups)

For the Glaze

  • 1 c powdered sugar
  • 3 tbsp Bourbon Maple Syrup (regular maple syrup can be used + 1/2 tsp of bourbon)
  • 1 tbsp hot water


  1. Preheat the oven to 350°.
  2. Prepare a 9x5 standard loaf pan by greasing it well with vegetable shortening. Set aside.
  3. Chop pecans in a food processor into small pieces (about half the size of a pea). Spread on a baking sheet lined with parchment paper. Bake in the oven for 5-8 minutes until toasted. Allow to fully cool.
  4. In a medium bowl, whisk together the dry ingredients (flour, baking soda, baking powder & salt). Set aside.
  5. In a large bowl, combine the sugar and butter. Mix. Add the sour cream and mix well.
  6. Next, stir in the eggs. Add the bourbon & vanilla extract. Combine.
  7. Add in the mashed bananas.
  8. Once all the wet ingredients are well incorporated, gently fold in the dry ingredients until all the flour is absorbed.
  9. Fold in the chopped pecans.
  10. Pour the batter into the loaf pan. Place the loaf pan on top of a baking sheet (in case there is spillage!). Bake for 40 minutes at 350°.
  11. Once 40 minutes is up, drop the temperature to 325°. Rotate the pan and place foil along the edges in case they are browning too much.
  12. Bake at 325° for another 20-30 minutes or until a knife inserted into the center comes out clean.
  13. Allow to cool for 30 minutes and remove the bread from the pan. Finish cooling on a cooling rack.
  14. When the bread is cool, prepare the glaze.
  15. Mix the powdered sugar and syrup in a bowl with a whisk. Lastly, add the tablespoon of hot water until thick drizzling consistency is reached. Drizzle on top of the bread and allow to dry.
  16. This bread can be stored for several days in an airtight container or frozen for up to 3 months.


Recipe adapted from:

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes