A moist banana bread loaded with yummy extras. Coconut, chocolate chunks in the loaf and topped with pecans and a bourbon glaze. Sounds like a lot of effort but not. It comes together super fast. This is a perfect option for a brunch or served with ice cream for dessert.
I bake often. I am always the designated dessert maker in my crowd. This banana bread recipe is by far my most requested recipe. I have made endless versions - glaze on, glaze off, gluten-free, not gluten-free, coconut, no coconut……… You get the idea. It seems all my friends have a special way they prefer it. I am happy to oblige as the recipe holds up to all the requests.
The pecans are chopped and added to the top of the loaf right before baking. By doing this the nuts are toasted during the baking process. A generous sprinkle of raw sugar on top of the nuts ensures they get a little candied. Now you can stop right here, not add a glaze and eat the resulting cooked loaf. The glaze is an indulgent extra but why settle?
I used bourbon in the glaze but no worries if that is not for you. Just substitute buttermilk. If you substitute buttermilk, make sure to add it slowly. You will need less because the alcohol evaporates pretty fast and the buttermilk does not.
Can we talk about chocolate chunks? I use dark chocolate chopped into chunks. That way you get some nice big pieces and also the shavings from the chopping. The shavings melt into the batter and the chunks are pockets of yummy chocolate goodness. In a pinch you can use chocolate chips and save a step.
Gluten-free Option. I am no expert on gluten-free cooking but I have many friends who have to avoid gluten. Trader Joe’s gluten-free flour has worked as a 1 for 1 substitute in most of my baking recipes without a flavor change. There is a slight texture difference but not in a bad way. So, if you need a gluten-free option, just use 1 3/4 cup gluten-free flour in place of the all-purpose flour.
Banana Bread with Extras
Adapted from Joanne Chang's, Flour's Famous Banana Bread.
CAKE
INGREDIENTS:
2 large eggs
1 cup light brown sugar
1/2 cup vegetable oil (I used canola oil)
1 tablespoon vanilla extract
3 tablespoons buttermilk (low fat is fine)
4 medium sized over-ripe bananas
1 3/4 cups all-purpose flour
2 teaspoons of Pumpkin Pie Spice Blend (make your own here)
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup sweetened coconut
3/4 cup dark chocolate chopped into chunks
1 handful chopped pecans (for loaf top)
Raw sugar (for loaf top)
PROCESS:
Preheat oven to 350F.
Prepare a 9”X5” loaf pan with oil or butter.
Peel and mash the bananas until they are slightly liquid and set aside.
In a separate small bowl stir together flour, baking soda, salt and pumpkin spice. Set aside.
In a large bowl, whisk together the eggs and light brown sugar until they are light and fluffy. Add the vanilla extract and buttermilk stirring until combined. Mix in the oil by slowly pouring in and stirring at the same time. Stir in the mashed bananas.
Add the small bowl of dry ingredients to the wet and mix just until incorporated. Depending on how liquid your bananas are, you may want to add a little more buttermilk here if the batter seems too thick. It should be a thick pour. Stir in the coconut and chocolate chunks.
Pour into the prepared loaf pan and top with the chopped pecans and a generous sprinkle of raw sugar.
Bake for about 55 minutes to 1 hour or until a tester comes out clean.
Cool for 10 minutes on a wire rack. Remove from pan and allow bread to completely cool before glazing.
GLAZE
INGREDIENTS:
1 cup sifted powdered sugar
3 to 4 tablespoons bourbon
PROCESS:
Make glaze by adding bourbon to the sifted powdered sugar. Stir vigorously to remove any clumps. Spoon glaze on top of cooled loaf.
Enjoy!
NOTES:
The glaze is optional.
The bourbon is also optional. If you prefer, replace the bourbon with buttermilk. Add slowly because you will need less liquid.
I have made it gluten-free by substituting the same amount of Trader Joe’s gluten-free flour for the all-purpose flour.
You can leave out the coconut, chocolate or nuts and make no other adjustments to the recipe.
If you do not have pumpkin spice blend, use 1 teaspoon of cinnamon.
Serve for breakfast, brunch or as a dessert with whipped cream or ice cream.