Boozy Whiskey Banana Bread

Preheat oven to 350ºF.

To toast pecans, spread in a single layer on a baking sheet and bake 6-8 minutes, stirring once halfway through, until pecans are golden brown.

To make bread, spray a 9×5 inch loaf pan with baking spray. In a bowl combine flour, baking soda, baking powder, and salt. Whisk. Set aside. In the bowl of an electric mixer, beat butter and sugars until well combined. Add the bananas and eggs and beat until smooth. Add milk and whiskey and beat until just combined. Stir in flour mixture until combined, being sure to scrape down the sides of the bowl as you go.

Pour batter into prepared pan and bake for 55-60 minutes, or until top is brown and cake tester comes out clean. Let bread cool for 5-10 minutes in pan. Turn out onto wire rack and cool completely.

Cut in thick slices and serve.

To store, wrap tightly in plastic wrap and keep in refrigerator.