Banana Bread with Bourbon Raisins and Pecans

This banana bread is one of the most delicious I have ever had. The recipe is absolutely easy to make and you don’t even need machinery. A couple of old-fashioned large bowls and a wooden spoon will do the trick. It’s also an excellent reason to make good use all those blackened bananas forgotten on the counter. I have adapted the recipe from a Nigella version, and I cut the sugar and butter quantities for a lighter version. This banana bread is adored by my two kids; don’t worry about the alcohol from the bourbon. I use it to soak the raisins and it cooks away. You can also substitute the bourbon with orange juice or apple juice.

Banana Bread with Bourbon Raisins and Walnuts

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Print Recipe

• CourseBreakfast, Cakes, Desserts, Snacks

Servings	Prep Time
8/10 slices	15 minutes

Cook Time	Passive Time
1 to 1 1/2 hour hour	1/2 hour

Servings Prep Time 8/10 slices 15 minutes

Cook Time Passive Time 1 to 1 1/2 hour hour 1/2 hour

Banana Bread with Bourbon Raisins and Walnuts Yum Print Recipe CourseBreakfast, Cakes, Desserts, Snacks Servings Prep Time 8/10 slices 15 minutes Cook Time Passive Time 1 to 1 1/2 hour hour 1/2 hour Servings Prep Time 8/10 slices 15 minutes Cook Time Passive Time 1 to 1 1/2 hour hour 1/2 hour

Ingredients

• 3/4 cup raisins
• 1/4 cup bourbon or dark rum (orange or apple juice can be substituted)
• 1 -1/4 cup all porpoise flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick butter melted
• 1 cup sugar
• 2 large eggs
• 4 to 6 small very ripe bananas, mashed (the blacker the better)
• 4 tbsp chopped pecans
• 1 tsp pure vanilla extract

Servings: slices

Instructions

1. Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
2. Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
3. Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
4. In a large bowl, mix the melted butter and sugar and beat until blended.
5. Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
6. Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
7. Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
8. Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
9. Let the banana bread cool in the pan on a wire rack.

Recipe Notes

A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.

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