Every afternoon for as long as I can remember, my dad can be found sitting at the kitchen table having a cup of tea and a snack. This takes place after he gets in from work and before Judge Judy starts, and the snack is always something sweet, like a piece of cake or a few cookies. Banana bread is one of his favorites, so for Father’s Day I wanted to create a new banana bread just for my dad!
You must know there is no way I can just make a typical banana bread, and since I am beyond grateful to have the best dad ever, this had to be one hell of a banana bread! I already knew I would be making these cookies for Father’s Day because they are his all time favorite. You will also find why I am so grateful for my dad in that post 🙂 Then it hit me that I should combine the two and make bourbon pecan cookie dough banana bread. I figured he would love it, I mean it’s cookie dough, what’s not to love?!
I got to testing it out this week, and after a few tries, I am pleased to report it turned out fantastic! The flavors in the bourbon pecan cookies were the perfect match for the banana bread. I placed pretty small amounts of cookie dough through the whole loaf so it almost baked all the way through. The banana bread itself is very good. It’s not too dense, it has just the right amount of banana going on, and the hint of cinnamon makes me happy. Now add to that a pop of the bourbon pecan cookie dough in every few bites, and it really goes to a whole new level! I left a few pieces peeking out of the top which baked into perfect little bites of cookie crust. Words really can’t describe just how good this is!
Happy Father’s Day Dad, hope you like it! You’ll have this along with a box of cookies to enjoy with your tea for the week! Have a great weekend guys, and I hope you make this banana bread!
- 3/4 cup canola oil
- 1.5 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3/4 cup sour cream
- 1.5 cups mashed bananas
- 3 cups AP flour
- 1 teaspoon salt
- 1.5 teaspoons baking soda
- 1 Tablespoon cinnamon
- 6 ounces Bourbon Pecan cookie dough chilled
- Preheat oven to 350 degrees. Spray a loaf pan with nonstick spray.
- Whisk oil and sugar together.
- Whisk in eggs and vanilla.
- Mix in sour cream and mashed bananas.
- Sift flour, cinnamon, salt, and baking soda.
- Add dries, and mix till combined.
- Pour half the batter into the prepared loaf pan.
- Add 3 ounces of the bourbon pecan cookie dough on top of the batter. Break the cookie dough up into 8 pieces when you do this.
- Pour the rest of the batter into the pan. Break the remaining 3 ounces of cookie dough up into 8 pieces and gently press into the top of the batter.
- Bake 55-65 minutes remembering to rotate once halfway through.
Do not over fill your loaf pan. The loaf pans I have are on the small side so I had some batter left over. I baked off 6 muffins with the remaining batter.
I always place a loaf pan on a sheet pan when baking so if it does spill over there is no mess!
I found that 6 ounces of cookie dough worked best. Adding too much makes the bread too dense.
Most importantly make sure you use overripe bananas for the best banana bread!
Adding the cookie dough is optional. I also like to add a cup of chopped, toasted pecans to the batter for even more flavor.