Whole Wheat Bourbon Pecan Banana Bread Food

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.

WHOLE BANANA BREAD

Steps:

• A couple of hours before baking, let the bananas thaw completely on a plate at room temperature.
• Position an oven rack in the middle of the oven and preheat to 375 degrees F. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment, leaving 1-inch overhang on the long sides.
• Whisk the cake flour, baking soda and salt in a medium bowl; Set aside.
• Trim the stems and tips from the thawed bananas then transfer the unpeeled bananas to a high-power blender or food processor; blend until smooth, about 2 minutes. Transfer to a large bowl; add both sugars, the eggs, butter and vanilla extract. Whisk until well combined. Fold in the dry ingredients until just combined. Stir in the chocolate chips, if using.
• Transfer the batter to the prepared loaf pan and bake until puffed up, golden brown and a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool on a wire rack for 10 minutes. Remove from the pan and let cool completely on the rack.

CHOCOLATE CHIP PECAN BANANA BREAD

Steps:

• Preheat oven to 350°F; butter and flour 9x5x2 1/2 inch loaf pan.
• Whisk first four ingredients in bowl to blend, add chocolate chips and pecans.
• Beat butter until fluffy.
• Gradually add sugar, beating well until blended.
• Beat in eggs one at a time.
• Beat in mashed bananas, lemon juice and vanilla.
• Beat in flour mixture.
• Pour into loaf pan, cook 1 hour and 5 minutes.

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.