
This bread is bananas! Literally and figuratively. Bourbon Banana Bread V, GF is seriously the best banana bread I've ever had, with a subtle caramelized flavor from bourbon-soaked pecans, a perfect partner to sweet ripe bananas. The texture and crumb of this banana bread is perfect, moist enough, but not gooey like too many vegan gluten-free loaf breads. And, it's cake-like instead of spongy. You'll love it!
When baking loaf breads without gluten-containing flours, and also eliminating eggs, the result is often dense, gummy, gooey and unbaked at the bottom. I searched many recipes online for someone who had mastered that challenge, and I found this banana bread recipe by the Loopy Whisk. It made the perfect starting point for me. I altered the recipe for my bread, adding the bourbon infusion, and changing the spices to support bourbon flavor. And, I used Bob's Red Mill 1:1 Gluten-Free flour.

You'll want to snack on this all day long and everyone in your household will be happy to help make it disappear! Lightly toast slices under a broiler then top with a smear of vegan margarine for a breakfast treat. Slice and go at room temperature for an afternoon snack. Warm slices for 10 seconds in a microwave and top with vanilla coconut milk ice cream, berries and a sprinkle of cinnamon for a comforting dessert.
I love bourbon in baked sweets! Here, the bourbon is cooked off, twice; first when toasting the pecans, and again during the hour and 10 minute baking time. It should result in infused flavor, and minimal, if any, alcohol. But, if you’re alcohol-adverse or don’t want to give infused treats to kiddos, you can use orange juice to infuse the nuts. The taste would become more citrus than caramel, but would be excellent as well! If you do this, I might recommend walnuts instead of pecans. Let me know what you try and how it turns out!

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