Bourbon Banana Bread with Bourbon Glazed Pecans

Here I go again with another banana bread recipe, but really, bourbon and pecans? How could I pass that up? I have to give the idea for this one to my son the chef. His idea, my recipe. Just to be clear...

This doesn't have an overwhelming bourbon taste. It's just enough to make you notice. The glazed pecans were an afterthought, but they really add a touch of class to this humble loaf.  Give it a try the next time you have some bananas that have ripened past the stage you want to eat them. Here's what you'll need:

    • 3-4 (400g) very ripe bananas
    • 1/2 stick (57g) butter at room temperature
    • 4 oz (106g) cream cheese at room temperature
    • 1/4 C (72g) unsweetened applesauce
    • 1/2 C (96g) dark brown sugar
    • 1/4 C (51g) granulated sugar
    • 1 egg
    • 1 tsp vanilla
    • 1 1/2 C (210g) flour
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp salt
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • pinch of allspice
    • pinch of ground gloves
    • 1 C (130g) coarsely chopped pecans
    • 2 oz bourbon


  • 1/2 C (65g) coarsely chopped pecans
  • 2 TBL (28g) butter
  • 2 TBL brown sugar
  • 1 TBL bourbon
  • 1/4 tsp cinnamon
  • pinch of salt

Start by preheating your oven to 350 degrees. 

Mixi the butter, cream cheese, applesauce, brown sugar, and granulated sugar in a mixer until well combined. Add the egg and vanilla and mix.


In a separate bowl, combine all the dry ingredients, mixing until well incorporated. I want to take a minute to tell you about my love of fresh nutmeg. I buy the whole nuts then grate them using my grater that's made for just this purpose. I don't love having a lot of specialized gadgets, but this one is an exception. The taste is so much better that it's worth it.


Slowly add the dry ingredients to the wet ingredients in the mixer until just combined.

Add the bananas and mix again. Stir in the pecans and pour into a loaf pan.


For the topping, melt the butter in a sauce pan and add the brown sugar and spices, cooking until the sugar dissolves. Away from the flame, add the bourbon and stir. return to the heat and cook for a couple of minutes to cook off the alcohol. Add the pecans and toss to coat and cook another minute. 


Pour the pecans over the batter in the loaf pan.

Bake at 350 degrees for 60-65 minutes or until center is cooked (or slightly gooey if you're like me!)


Remove from pan and let cool on a wire rack. Slice and devour.