By Jordan Au
Description: My go to Banana Bread recipe! This one is a little more dense and cakey than others. If you want a more light and fluffy banana bread you can use 1 tsp baking powder and .5 basking soda instead of 2 tsp of baking powder. It really is dependent preference of texture.
Yield: 1 Loaf Pan
3 Medium Bananas
1.5 oz Bourbon or Dark Rum
1/2 Cup Unsalted Butter
3/4 Cup Sugar ( I use cane sugar, brown sugar works as well)
2 Whole Eggs
1 ¼ Cups All Purpose Flour
2 Tsp Baking Powder
2 Tbsp Sour Cream
1 Tsp Salt
5 oz Semi Sweet Chocolate (Optional)
Crunchy Almond Topping (optional)
1 Tbsp Salted Chopped Almonds or Peanuts
1 Tbsp Cane Sugar ( Demerara or brown sugar also works)
1/2 Tsp Salt
Roast bananas at 400 F for 20 minutes or until the outer skins are blackened. Take the bananas out of the oen then reduce the temperature to 350F.
Once slightly cooler, add the bananas and liquid that is on the roasting pan in a bowl. Mash the bananas and add in the Rum or whiskey. Set aside.
Make browned butter by placing butter in a pan and melting it under medium heat. Swirl the pan until the melted butter has a golden brown color and a nutty smell. Set aside to cool.
Whisk butter into the sugar until it is cool to the touch. Add in the Banana mix, the eggs and sour cream. Whisk until fully incorporated.
Fold in the flour, baking powder and salt Just until everything is fully incorporated into each other ( don’t mix too much!). Add in any fillings you’d like (Ie: Chocolate or nuts)
(Optional) - Mix together the Almond, sugar and salt to make a crunchy topping.
Oil and flour a loaf tin. Then add in the batter and smooth out the top. Add the topping ( if you want it) then bake for 50 minutes or until a toothpick comes out dry from the Banana Bread.
Cool the Banana Bread on a wire rack then serve!