We've all been there - you bought too many bananas and they are going brown before you've had a chance to eat them. Or, as in my case, you buy extra bananas with the foreseen plan of making banana bread. Either way, you need a trusted recipe that will yield a moist and flavorful quick bread.
This recipe is simple and straightforward, not heavily spiced, but instead tasting of bananas and complimented with a touch of alcohol and the crunch of toasted pecans. It's everything you want in a banana bread.
230g Banana, from overripe bananas (about 2)
130g Sour cream
112g Butter, melted
1t Vanilla extract
30ml Whiskey, rum, or Cognac
195g All-purpose flour
1t Baking soda
80g Toasted pecans, roughly chopped
Preheat your oven to 325F, about 160C. Also, prepare a loaf pan by buttering it and placing parchment paper on the bottom of the pan to help it release easily once cooked. Set aside.
In a mixing bowl, cream the bananas with the sugar on low speed. Then add the eggs, continuing to mix, followed by the sour cream, melted butter, vanilla, and liquor of your choice. Using a rubber, scrape down the sides of the mixing bowl to make sure everything is well combined.
In a separate bowl, combine the flour, baking soda, and salt. Whisk together, and then add it to the wet ingredients. Mix on low speed to combine. Scrape down the sides of the mixing bowl again and finally, stir in the pecans.
Pour the mixture into the prepared loaf pan, and even out the top with the spatula. Place in the oven and cook 55-1 hour 10 minutes depending on your oven, or until a knife inserted into the center comes out clean.
Once cooked through, remove the loaf pan from the oven and allow it to cool before de-molding your banana bread. Allow it to cool completely before slicing.