I often find myself with a couple extra bananas. I mean to eat them. I really do. But, for one reason or another, there they are, sitting on the counter looking all brown and kinda mushy. Sometimes I’ll take the bananas and make that banana “ice cream” you see all over Pinterest.
Sometimes, when I have time, I’ll make this awesome banana bread. It’s a moist, tender quick bread with loads of banana flavor. The trick to getting a sweet moist bread is to use really ripe bananas. Ones that are covered with little brown spots. No green at all. At that point, the starches in the banana have converted to sugars, and the banana is so sweet, so good.
really ripe bananas – loads of brown spots all over & when you pick them up, they’re soft
I like to serve this at Thanksgiving dinner. I know, that sounds a bit odd, but who doesn’t love banana bread? And, it goes so well on the T-day table. You can have any leftovers for breakfast the next day too; toast it up and smear some butter on it. Or, use it as French Toast. So yummy!
Have all ingredients at room temperature. Position a rack in the lower third of the oven. Preheat the oven to 350° F. Butter a 9x5-inch loaf pan, and set aside.
Whisk the dry ingredients (flour through baking powder) together in a medium bowl. Set aside.
In a large bowl, cream the butter and sugar together using a sturdy fork or in a Kitchen-aid until it’s lightened in color and texture. Mix in the flour mixture until well blended and the consistency of brown sugar. Gradually beat in the eggs.
Fold in the mashed bananas, walnuts, and bourbon. Scrape the batter into the pan and spread evenly. Bake at 350° F for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 5 – 10 minutes before unmolding to cool completely.