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.
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
- Preheat the oven to 350°.
- Prepare a 9x5 standard loaf pan by greasing it well with vegetable shortening. Set aside.
- 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.
- In a medium bowl, whisk together the dry ingredients (flour, baking soda, baking powder & salt). Set aside.
- In a large bowl, combine the sugar and butter. Mix. Add the sour cream and mix well.
- Next, stir in the eggs. Add the bourbon & vanilla extract. Combine.
- Add in the mashed bananas.
- Once all the wet ingredients are well incorporated, gently fold in the dry ingredients until all the flour is absorbed.
- Fold in the chopped pecans.
- 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°.
- 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.
- Bake at 325° for another 20-30 minutes or until a knife inserted into the center comes out clean.
- Allow to cool for 30 minutes and remove the bread from the pan. Finish cooling on a cooling rack.
- When the bread is cool, prepare the glaze.
- 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.
- This bread can be stored for several days in an airtight container or frozen for up to 3 months.
Recipe adapted from: JustALittleBitofBacon.com