Maple Bourbon Banana Bread

• Maple Bourbon Banana Bread
• 1 1/2 cups all purpose flour
• 1/2 cup spelt flour (you can replace this with regular flour, if you wish)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 2 large eggs
• 1/2 cup grade B maple syrup
• 3 1/2 overripe bananas, mashed (eat the remaining half with PB as a snack)
• 6 tablespoons unsalted butter, melted and set aside to cool
• 2 tablespoons Bourbon whiskey
• 2 tablespoons creme fraiche
• Maple Bourbon Glaze
• 1 tablespoon grade B maple syrup
• 1 tablespoon bourbon whiskey
• 6 tablespoons (or so) sifted powdered (confectioner's) sugar

1. Preheat your oven to 350F, and butter a standard loaf pan well.
2. In a medium bowl, sift together the flours, baking powder, baking soda, and salt. (I'm normally not big on sifting, but I think in quick breads it makes a big difference because otherwise they somehow seem to produce renegade baking powder clots that don't taste good at all.)
3. In a standing mixer fitted with a whisk, beat together the eggs and sugar until thick and lightened in color, about 5 minutes. Then, with the whisk still whisking, drizzle in the maple syrup and beat until well combined.
4. Stir in the mashed banana, the bourbon, the creme fraiche, and finally the melted butter, until fully combined.
5. Gently fold in the dry ingredients, just until everything is combined and there are no dry streaks left. DO NOT overmix! Seriously, don't. I mean it. Overmixing makes banana bread (any quick bread, really) tough, and no one wants that.
6. Scrape the batter into the prepared loaf pan. Bake for 45-60 minutes (the actual time will depend totally on your oven, mine only takes 45), until a toothpick inserted in the center comes out clean.
7. Allow to cool in the pan for 10 minutes, then run a knife around the edges to loosen it, take the bread out of the pan, and put on a cooling rack to cool the rest of the way.
8. When the bread is cooled, whisk together the glaze ingredients, adding a bit of additional powdered sugar if needed to make it thick, but still very slightly drippy. When you spoon it over the loaf you want it to run very slowly down the sides leaving thick trails. Put a sheet of wax paper under the cooling rack where the loaf is and drizzle the glaze over the bread. Allow the glaze to harden. Then, slice and eat!

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Taken from food52.com/recipes/16752-maple-bourbon-banana-bread (may not work)