Banana Bread

• 11 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 3 very ripe bananas, mashed
• 1/4 cup dark rum
• 1/4 cup Cognac
• 2 cups all-purpose flour
• 1 teaspoon table salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sugar
• 2 large eggs, well beaten
• 1 tablespoon sour cream or buttermilk
• 1 cup chopped pecans or walnuts (optional)

1. In a large skillet over medium heat, melt 3 tablespoons of the butter.
2. Add the brown sugar and cook, stirring often, until the sugar melts completely and the mixture forms a smooth syrup, about 10 minutes.
3. Reduce the heat if the sugar is browning too quickly.
4. Dont worry if the sugar looks like it is clumping; it will smooth out as it cooks.
5. Stir in the bananas, rum, and Cognac; the syrup will harden and become sticky.
6. Cook 10 to 12 minutes, until the sugar has melted and the mixture is well blended.
7. Remove from the heat and set aside to cool.
8. Preheat the oven to 350F.
9. Grease a 5 x 9-inch loaf pan and set aside.
10. In a large mixing bowl, place the flour, salt, baking powder, and baking soda.
11. Whisk until well blended and set aside.
12. In the work bowl of an electric stand mixer fitted with the paddle attachment, or a large mixing bowl with a handheld mixer, place the sugar and remaining 8 tablespoons of butter.
13. Beat on medium-high speed until fluffy and lightened in color, about 3 minutes.
14. Add the eggs and beat until well blended.
15. Add the flour mixture and beat on medium speed just until blended.
16. Add the reserved cooled bananas and the sour cream and beat just until blended.
17. Fold in the nuts, if using.
18. Pour into the prepared loaf pan.
19. Bake until well browned and a toothpick inserted in the center comes out with just a few crumbs clinging to it, about 1 hour and 15 minutes.
20. Transfer the pan to a cooling rack and let cool in the pan for 5 minutes.
21. Unmold and let cool completely.
22. Bananas can go from ripe to overripe very quickly.
23. Peel and place them in a sturdy zip-top bag in the freezer until you can get around to making banana bread.

butter, brown sugar, very ripe bananas, dark rum, cognac, flour, salt, baking powder, baking soda, sugar, eggs, sour cream, pecans

Taken from www.epicurious.com/recipes/food/views/banana-bread-377922 (may not work)