The nuts are optional, my kids don't love them, but my husband does. So sometimes I add them, sometimes I don't.
This requires a little more effort than some of my other banana bread recipes, but the end result makes it worth it.
Makes 1 large loaf
156g unsalted butter, softened
1/2 cup packed light brown sugar
3 very ripe bananas, mashed
1/4 cup dark rum (i like Maraska Croatian Rum)
1/4 cup Cognac
2 cups plain flour
1 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 cup caster sugar
2 eggs, beaten well
1 tablespoon sour cream or buttermilk
1 cup chopped walnuts or pecans (optional)
Place 42g of the butter and the brown sugar in a medium saucepan.
minutes, until the butter and sugar are both melted and smooth. The mix will
look like it's clumping but that is okay.
In a large mixing bowl, place the flour, salt, baking powder and bicarbonate of soda. Gently whisk the ingredients together. Set aside.
Using either a free standing mixer (with the paddle attachment) or a hand held mixer, either way using a large bowl, place the remaining 114g butter and caster sugar. Beat on medium-high speed for 3 minutes, until the mixture is light and fluffy. Add the eggs, beat until well incorporated.
Add the flour mixture, and beat on low-medium speed until just blended. Add the cooled bananas and sour cream, beat until just blended. Fold in the walnuts, if using.
Pour into the prepared loaf pan. Bake for 1 hour and 15 minutes, until well browned and a skewer inserted into the centre comes out clean. Allow to cool in the pan for 5 minutes. Then transfer onto a cooling rack to cool completely.
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