Recipe

Pecan Banana Bread with Coffee Liquor

Name: Pecan Banana Bread with Coffee Liquor
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 3 very ripe bananas; ½ cup melted unsalted butter; 2 tbsp neutral oil; ½ cup granulated sugar; ¼ cup greek yogurt / sour cream / or cream cheese; 2 eggs; ¼ cup coffee liquor; 2 cups AP flour; 1 tsp baking soda; 1 teaspoon kosher salt

This recipe yields a banana bread that's true to its basics, yet a little elevated. The key? Coffee liquor and greek yogurt.

Written by Doobydobap

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Banana Bread with Pecans

No chocolate chip, no nutella, no nonsense. Adding chocolate to banana bread is a sin-- the chocolate overpowers the beautiful aroma of baked bananas. This is a banana bread recipe that's true to its basics, yet a little elevated just with two secret ingredients: greek yogurt, and coffee liquor.

The fat from the greek yogurt, and the nuanced aroma from the coffee liquor aggrandize the natural sweetness coming from the ripe bananas. Another key factor to this recipe is using incredibly ripe bananas that are on the verge of going bad. The longer the wait, the more sugars will develop naturally, giving it more depth and nuance.

After recipe testing, mixing both butter and neutral oil yielded a crumb structure that was the moistest without the butter smell overpowering the bananas.

Ingredients

Wet Mix:

3 very ripe bananas
½ cup melted unsalted butter
2 tbsp neutral oil
½ cup granulated sugar
¼ cup greek yogurt / sour cream / or cream cheese
2 eggs
¼ cup coffee liquor

Dry Mix:

2 cups AP flour
1 tsp baking soda
1 tsp Kosher salt

Toppings:

2 tbsp turbinado sugar
¼ cup crushed pecans

Directions

Preheat the oven to 350F

In a large bowl, combine all the wet ingredients together. Whisk until no big lumps remain. (If your banans are not ripe, opt to bake it in the oven at 300F for 30 minutes before using.)

In another bowl, mix the dry ingredients together.

Gently combine the dry mix to the wet mix. Make sure to not overmix. A few dry spots are okay!

Spray a 9x5inch loaf tin with non-stick spray.

Pour batter into the loaf.

Top with turbinado sugar and crushed pecans.

Bake at 350F for 50 minutes.

Once out of the oven, let it cool on a wired rack for 30 minutes, or try your best to not dig into it right away.