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Bourbon Banana Nut Bread Recipe
|Walnuts/Pecans||200 Milliliter (0.75 Cup)|
|Butter/Margarine||125 Milliliter (At Room Temperature, 0.5 Cup)|
|Sugar||250 Milliliter (1 Cup)|
|All purpose flour||500 Milliliter (2 Cup)|
|Baking powder||1 Teaspoon (5 Milliliter)|
|Baking soda||1⁄2 Teaspoon (2 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Vanilla extract||1 Teaspoon (5 Milliliter)|
|Brown sugar||30 Milliliter (2 Tablespoon)|
Serving size: Complete recipe
Calories 5652 Calories from Fat 2123
% Daily Value*
Total Fat 248 g381.3%
Saturated Fat 80.7 g403.7%
Trans Fat 0 g
Cholesterol 691.7 mg
Sodium 2219.4 mg92.5%
Total Carbohydrates 774 g257.9%
Dietary Fiber 36.3 g145.1%
Sugars 331.9 g
Protein 100 g199.4%
Vitamin A 77.6% Vitamin C 56.5%
Calcium 74.4% Iron 180.1%
*Based on a 2000 Calorie diet
Grease a 9 1/4x5 1/4x2 3/4-inch (23x13x8 cm) loaf pan.
Put nuts into blender container.
Cover and process 2 cycles at WHIP to chop nuts; set aside.
In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml nuts, brown sugar, and bourbon.
Mix at LOW until flour is moistened then at MEDIUM until smooth.
Pour into prepared pan.
Mix remaining nuts and brown sugar; sprinkle over top of loaf.
Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean.
Remove from pan; cool completely.
Saturate a 15x9-inch (38x23 cm) double-thick piece of cheesecloth with bourbon and wrap around loaf Wrap in foil; refrigerate a few hours or overnight before slicing.