Start your engines. This is one of my mom’s very own recipes…. except, I went and added bourbon to it….so, I guess it is my mom’s recipe, but imbibed with liquor. Nice collaboration, I say!
I kind of accidentally fell into the idea of adding bourbon. My mom’s vague listing of ‘chopped nuts’ had me rooting around in my cupboards for the nuts I had on hand and I came across a small baggie of pecans. I don’t know about you, but when I think of pecans, I think of bourbon. (It’s quite possible that when I think about just about anything I think of bourbon, but that’s a completely different blog post). I decided that since the amount of banana was kind of uncertain…I mean, who knows what her definition of ‘medium’ banana was compared to mine…that adding a bit more liquid would work out ok. And believe you me, IT DID. The bourbon gave a nice touch of caramel to the sweet banana and pecan flavors in the bread.
I think my mom would have been impressed and would have told me so between mouthfuls of banana bread.
I then tossed in some flour and rolled it all around the bottom of the pan. Tilting it towards me, the flour tumbled to the corner and I rotated the pan so that the flour ran along the inside of the pan. Once I turned it four times and made sure that the entire inside of the pan was covered with flour, I knocked the excess flour into the sink.
That left the pan looking like this.
The reason I needed to grease and flour the pan was to keep this sugary bread from sticking to the sides and bottom of the pan. With many baked goods, just greasing the pan would be enough, but because I wanted a bit of a crust all the way around, I coated the flour on top of the grease. When I took it out of the oven and knocked the pan around, the bread just popped right out!
Once I creamed the butter, sugar, added the eggs, bananas and bourbon, it was ready for some flour.
I sifted my flour and measured 2 cups into a separate bowl and added 3 tsp of baking powder, mixing well.
I dumped the flour mixture into the liquids and mixed well. Chopping up the nuts, I folded them into the batter and scraped the whole darn thing into the prepared bread loaf tin. It was ready for some baking at 350 degrees for 1 hour.
Make sure and take a toothpick and insert it in the center to check for doneness. If it comes out with batter sticking to it, you know that the bread needs a bit more time in the sun. If it comes out clean as a whistle, take the bread out of the oven immediately. Please do not ‘eyeball it’. That does not work. It’s all golden and crispy on the outside, but it’s lying to you, because the insides could be all gooey and unbaked. Check it. CHECK IT.
Try and wait for the bread to cool before eating it. I know I certainly couldn’t do it, but you might have stronger will power than me. Please pass the butter.
Banana Bourbon Nut Bread
- 1/2 c. butter
- 1 scant c. sugar
- 2 c. flour
- 1/2 c. chopped nuts
- 2 eggs
- 3 med. bananas, mashed
- 3 tsp. baking powder
- 1 tbsp. bourbon
- Cream butter and sugar.
- Beat in the eggs.
- Add bananas.
- Add bourbon.
- Sift dry ingredients together and add to creamed mixture.
- Fold in nuts.
- Put into a 5x9x3 inch loaf pan which has been greased and floured.
- Bake at 350 degrees for 1 hour.