I’m on a fall kick and it won’t be too long before pumpkin gets me under its spell. But we all need to remember it’s not the only fall ingredient to get excited about.
Today I want to give pecans in the spotlight. Don’t worry though, I’ll talk about apples, pears, sweet potatoes and all kinds of winter squash before fall is over.
Many of you got your copy of OATrageous Oatmeals this week. If you’re in that number, it would be awesome if you would take a minute to leave a review on Amazon. I would be very grateful and it would be a huge help for the book.
This version of banana bread is made with whole wheat pastry flour. The sweet, super-ripe bananas balance out the brown sugar and bourbon while the pecans give it that toasted dark flavor I associate with fall. This is great for a dessert or breakfast.
Pecans are my favorite nuts to use in baked goods, but you could use walnuts or hazelnuts and your version would be great too.
Bourbon is just as tasty in baked goods as it is in a mint julep. If you’re not a fan of bourbon, try rum or apple brandy in its place or you can just make it alcohol free.
Whole Wheat Bourbon Banana Bread
Whole wheat pastry flour and sweet, ripe bananas balance out the brown sugar and bourbon to make this a great dessert or breakfast. If you’re not a fan of bourbon, try rum or apple brandy in its place. Also try mixing in ½ cup vegan chocolate chips for a yummy variation.
- 2 tablespoons ground flaxseed mixed with 4 tablespoons warm water
- 4 large (2 to 2 1/4 cups) bananas, mashed
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/2 cup (115 grams) packed brown sugar or coconut sugar
- 1/4 cup melted coconut oil
- 2 cups (242 grams) whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup (134 grams) chopped pecans, toasted
- Preheat the oven to 350°F. Oil a large (9- by 4-inch) loaf pan.
- Mix the wet ingredients together in a medium mixing bowl.
- In a large mixing bowl, add all of the dry ingredients except for the pecans. Mix well.
- Add the wet mixture to the dry mixture along with the pecans and gently mix the batter until all the flour is incorporated. Pour into prepared loaf pan and bake until a toothpick comes out clean when inserted in the center, 50 to 60 minutes.
Don’t forget that this giveaway is still going on!