Maple Bourbon Banana Bread

I was hoping that last night's snow storm would hit with some force... and in anticipation, I planned a banana bread recipe to warm up with. Alas, we have just a dusting, but I still think there is sufficient reason to eat half a loaf of ooey, gooey, tangy banana bread.

 

(Oops, I couldn't wait to take a bite...)

I like my banana bread to be beyond moist- wet chunks of banana wrapped in a crumbly bread. Feel free to adjust the flour or take out the yogurt if you prefer a more traditional bread.

Ingredients:
4 ripe bananas (I like to use three completely brown ones and a yellow one for texture)
1/4 cup melted butter, cooled (room temp will also do)
1/4 yogurt, non-fat plain
1/3 cup of sugar (I used 1/2 cup and found it too sweet initially)
1/4 cup maple syrup
1+ tbsp bourbon (to taste)
1 tbsp vanilla extract (I like to use a whole tbsp with the bourbon, but if you don't like vanilla, cut it in half)
1 egg, beaten
1 1/2 cups flour (I used mostly whole wheat pastry flour, but all purpose will do nicely)
1 tsp baking soda
1/2 tsp salt
1/2+ cup chopped pecans

Instructions:
Pre-heat oven to 350 degrees.  Grease one loaf pan.

In a large mixing bowl, mash the bananas and butter.  Add the sugar and maple syrup and keep mixing.  Stir in yogurt,  vanilla and bourbon and taste (adjust if necessary).  Add the egg.

In a separate bowl, mix the remaining ingredients until evenly distributed.  Add to wet mixture until just incorporated.**  Pour into greased pan and bake for one hour.

** If your batter looks too wet, add 1/4 cup more flour.