Bourbon Banana Pecan Loaf

STEP 1: TOAST THE PECANS AND PREPARE THE PAN

Heat the oven to 350°F (175°C). Spread all the pecans, the 1 cup for the batter and the ¼ cup of halves for the top, on a sheet pan and toast for 7–9 minutes, until fragrant. Cool, then roughly chop the 1 cup and set the halves aside. Grease the loaf pan and line it with a parchment sling that overhangs the long sides.

STEP 2: COMBINE THE DRY INGREDIENTS

Whisk together the all-purpose flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt. Whisk for a full 30 seconds; oat flour clumps more readily than plain flour and needs the extra distribution.

STEP 3: BUILD THE WET MIXTURE

In a large bowl, whisk the melted butter with the light brown sugar and the granulated sugar until smooth. Whisk in the eggs one at a time, then the mashed banana, sour cream, bourbon and vanilla extract. The mixture will look loose and slightly split. That is correct.

STEP 4: COMBINE AND REST THE BATTER

Add the dry ingredients to the wet and fold with a spatula until just combined, stopping while a few streaks of flour remain, then fold in the chopped pecans, which will finish the mixing. Let the batter stand for 10 minutes. This rest is what lets the oat flour hydrate and take up the banana's moisture; skipping it gives a wetter, denser crumb.

STEP 5: BAKE

Scrape into the prepared pan and level the top. Bake for 55–65 minutes, until a skewer inserted in the centre comes out with moist crumbs but no wet batter and the core reads 205–210°F (96–99°C). If the top is browning fast at the 40-minute mark, tent loosely with foil.

STEP 6: SOAK, IF USING

While the loaf is still hot in the pan, warm the 2 Tbsp bourbon with the 2 Tbsp granulated sugar until the sugar dissolves. Brush over the top of the loaf and let it soak in. Cool in the pan for 15 minutes, then lift out by the sling onto a wire rack.

STEP 7: COOL COMPLETELY, THEN CHILL

Cool the loaf on the rack until the core reads no more than 70°F (21°C), about 2 hours. Then transfer it, uncovered, to the refrigerator for 20 minutes. A cold, dry loaf top sets the ganache on contact instead of letting it slide down the sides. Do not rely on touch: the crust can feel cool while the crumb beneath is still holding heat.

STEP 8: MAKE THE GANACHE

Put the chopped blonde chocolate in a heatproof bowl. Heat the heavy cream until it is just about to simmer, but do not boil it; blonde chocolate is high in milk solids and sugar and scorches easily. Pour over the chocolate, wait 2 minutes, then stir from the centre outward until smooth and glossy. Stir in the softened butter and the optional teaspoon of bourbon.

STEP 9: BRING THE GANACHE TO POURING VISCOSITY

Let the ganache stand at room temperature, stirring occasionally, until it cools to 84–86°F (29–30°C) and falls from the spatula in a slow, unbroken ribbon that holds its shape on the surface for a second or two before sinking back. Warmer than this and it will run; cooler and it will sit in ridges and refuse to level.

STEP 10: GLAZE IN TWO COATS

Set the chilled loaf on the rack over a sheet pan. Spread a thin seal coat of ganache over the top only, using the offset spatula, and return it to the refrigerator for 10 minutes. Then pour the remaining ganache along the centre spine of the loaf and let it spread under its own weight, nudging it to within ½ inch of the long edges with the spatula. Encourage four or five drips over the sides at even intervals, placing them deliberately rather than letting them escape.

STEP 11: FINISH AND SET

Press the toasted pecan halves into the ganache along the centre line while it is still tacky, and scatter a small pinch of flaky sea salt. Let set at room temperature for 30 minutes before slicing with a warm, dry knife.