Banana Bread with Bourbon Raisins and Pecans

This banana bread is one of the most delicious I’ve 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 use for those blackened bananas left forgotten on your counter. I have adapted this recipe from one by Nigella Lawson by cutting down on the sugar and butter 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, although you can instead substitute orange juice or apple juice if you prefer.)

Banana Bread with Bourbon Raisins and Walnuts
Print Recipe
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
Print Recipe
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
Units:
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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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
Print Recipe
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
Print Recipe
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
Units:
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.

Share this Recipe
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