Today, I'm also using Frangelico. I always use some type of liquor or liquer with this quickbread -- whether it be Frangelico, Amaretto, brandy, coconut rum or bourbon (I've even used Southern Comfort) -- because it adds depth to the flavor and ensures that it's ultra-moist without anyone knowing it's in there.
And when I have it, I'll throw in some coconut. But today I don't so I won't.
I read somewhere that banana bread originated in the depression era at the time baking soda became a staple in America's kitchens. It was economical, required little skill and was insanely good. Some 80 years later, it's just as popular for the same reasons.
10 tablespoons butter, softened
1 cup or a little more of mashed ripe banana (about 3 med) with 2 tablespoons of Frangelico liqueur (or most any hard spirit you have on hand -- see above for ideas) stirred in
1/2 cup sour cream
1 tsp vanilla
2 large eggs (room temp) whisked
2 cups cake flour
3/4 cups sugar
1 teaspoon baking soda
3/4 tsp baking powder
A little cinnamon, nutmeg and/or cloves (optional)
1 cup TOASTED pecans or walnuts (yes, toast them, it makes the world of difference - 400 degree oven on greased cookie sheet - 5 to 7 minutes, stirring once. Watch carefully - don't burn. I've burned them sooo many times!)
Preheat oven to 350
Lightly grease 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan with a little butter, set aside
Combine whisked eggs, mashed banana, sour cream and vanilla in a med bowl and mix well. (Some recipes suggest putting these ingredients into a food processor and process until smooth, and you certainly can do just that. But I don't. I like the occasional small chunk of banana in the bread.)
Sift dry ingredients into large bowl, stirring to mix. Add butter and mix with electric mixer (med speed) until well blended, about 30 seconds. Add banana mixture in three batches, scraping the sides of the bowl and mixing thoroughly each time. Fold in pecans, or in my case today, walnuts.
Pour into loaf pan and bake until lightly browned, about an hour and 10 minutes.
Let cool 10 minutes before turning onto wire rack to cool completely.
Today's suggested listening is inspired by flies being in my kitchen (can't you hear 'em they're buzzin') this morning (it's SPRING!!) - and the fact that banana bread reminds me of both my mom and my Nana -- both being 'another child that's grown old.' And I'm well on my way. :)
Bonnie Raitt's take on the John Prine classic, 'Angel from Montgomery'