Ingredients
Batter
- 1 1/2 c. of smashed over-ripe banana (about 4-5)
- 1 c. packed brown sugar (2x 1/2 cups divided)
- 1/2 c. butter (1 stick)
- 1/4 c. cognac, brandy, whiskey.. something with banana notes
- 1/4 c. whole milk
- 2 large eggs
- 1 1/2 c. flour
- 1/4 c. chopped walnuts
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp allspice
Glaze
- 1 Tbsp melted butter
- 1 Tbsp cognac
- 1/3 cup powdered sugar
- Milk as needed for consistency
Directions
- Combine banana, 1/2 cup brown sugar, butter and cognac in a large skillet. Mash the bananas with a potato masher or the back of a large wooden spoon. Simmer the mixture for about 15-20 minutes stirring occasionally. Remove from heat.
- Pre-heat oven to 350F.
- Allot 15-20 or so minutes for the banana mixture to cool, you don’t want to mix it in hot and scramble your eggs.
- In a medium bowl, combine the banana mixture with the milk, remaining brown sugar (1/2 cup) and eggs. Beat the mixture together with a wire-whisk.
- In a large bowl, combine flour, walnuts, baking soda, cinnamon and allspice.
- Add the wet ingredients to the dry and fold together gently with a spatula. Pour batter into a greased 9×5-inch loaf pan and bake for 1 hour or until a wooden toothpick comes out clean.
for the glaze
- Add 1 Tbsp butter to a small sauce pan and melt. Then add the 1 Tbsp cognac and simmer for a few minutes to evaporate some of the alcohol.
- Remove from heat and mix in the 1/3 cup powdered sugar. Add milk a little bit at a time until you get the right consistency which is a relatively thin glaze. You’re not frosting a cake here, it should drizzle easily.
- Once the bread is out of the oven and cooling on a wire rack, drizzle the glaze over the top.
