Why make standard plain jane banana bread when you can have this Maple & Bourbon Banana Bread? I took a standard banana bread and pretty much healthified it by subbing out the brown sugar for a brown sugar blend. I also used a greek yogurt in place of any sour cream. Other than that? I added in some pecans, bourbon, and maple syrup for the flavor.

My maple syrup was bourbon aged too, which gave me extra bourbon flavor. And once it was all done and still warm? I poured just a little bit more of the maple syrup on top to let it soak into the bread. More flavor. More maple. More moisture. More sweetness!

This has to be your go-to Fall banana bread and it would be great to be served for a breakfast treat around Halloween or even Thanksgiving. I served mine with a pat of butter and a whole lot of fresh fruit on the side and it was a perfect complete breakfast that kept me full and satisfied!

If you aren’t a fan of pecans, feel free to swap those out for another kind of nut, or leave them out all together. You also don’t have to use the bourbon in this, but I definitely would suggest it since it’s sort of the point of the bread as a whole.

Maple & Bourbon Banana Bread

Yield: 10

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 50 MinInactive time: 30 MinTotal time: 1 H & 30 M

A banana bread that doesn't stop there. It's got maple, bourbon, and even some pecans added to it! It's perfect for a warm breakfast bite in the Fall season.

Ingredients

1 3/4 C. Flour
1 Tsp. Baking Soda
1/2 Tsp. Salt
1/2 C. Butter, Softened
1/2 C. Brown Sugar/Stevia Substitute (Measures like sugar.)
1/3 C. Maple Syrup
2 Whole Large Eggs
1 C. Mashed Ripe Banana
1/4 C. Bourbon
1 Tsp. Vanilla
1/4 C. Plain Fat Free Greek Yogurt
3/4 C. Chopped Pecans
1/3 C. Maple Syrup

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5" loaf pan with non-stick baking spray and/or parchment paper.
Sift together the 1 3/4 C. Flour, 1 Tsp. Baking Soda, and 1/2 Tsp. Salt together in a medium bowl.
In the base of stand mixer fitted with the whisk attachment, beat together the 1/2 C. Butter and 1/2 C. Brown Sugar Substitute until light and fluffy. (About 3-4 minutes.)
Add 1/3 C. Maple Syrup and continue to beat for a minute.
Beat in the 2 Whole Large Eggs one at a time.
Add in the 1 C. Mashed Ripe Banana, 1/4 C. Bourbon, and 1 Tsp. Vanilla. Beat until well combined.
Reduce the mixer speed to low and add in 1/2 of the dry mixture, followed by the 1/4 C. Plain Fat Free Greek Yogurt, and then the other 1/2 of the flour mixture. Mix only until just combined. Do NOT over mix.
Fold in the 3/4 C. Chopped Pecans.
Transfer the batter to the prepared baking pan and place in the oven to bake 50-60 minutes or until an inserted toothpick comes out clean. (If browning too quickly, top loosely with foil and continue to bake until done.)
Once done, heat the remaining 1/3 C. Maple Syrup and remove the pan from the oven.
Pour the hot syrup over the top and allow to cool completely in the pan; about 30 minutes.
Slice and enjoy!
Store leftovers in the fridge for 3-5 days.

Nutrition Facts

Calories

319.51

Fat (grams)

16.22

Sat. Fat (grams)

6.67

Carbs (grams)

37.21

Fiber (grams)

1.76

Net carbs

35.44

Sugar (grams)

15.32

Protein (grams)

4.89

Sodium (milligrams)

332.04

Cholesterol (grams)

57.39

Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free •Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Kosher