This is the famous bread that I was baking for an eBay customer, while I had some AC repairmen at the house. They smelled it, and tasted a sample, and then 2 of them also ordered a large loaf of it!
2 ripe bananas, peeled & mashed (I keep them in the freezer & then just thaw out)
1/4 cup butter, softened........................................1/2 cup white sugar
2 cups flour …………………………........……… ...2 tsp baking powder
1/2 tsp baking soda ………………………............ 1/2 tsp. brandy extract *OPTIONAL (see note)
1/4 cup sour cream ………………………..............1/4 cup brandy * ~or~ milk(see note)
(You can use 1/2 cup milk instead of sour cream & brandy ~ any type of milk ~ I like unsweetened almond, cashew or oat milk)
2 eggs.....................................................................1 tsp. cinnamon
* You can substitute vanilla extract and whatever liquid you're going to use in the glaze for the brandy, if you don't want alcohol in here **
***
Preheat oven to 350. Spray 1 large or 2 mini pans with non-stick baking spray.
Whisk flour, baking powder, soda, salt and spices together. Mix brandy and sour cream together in a small bowl and set aside.
Cream butter and sugar; add eggs and mix well. Beat in the bananas ~ then add half of the flour mixture, and beat well. Add the brandy/sour cream, and beat until well blended. Beat in the rest of the flour mixture.
When well blended, pour into a greased or sprayed bread pan ( larger 8” one ~ or use 2 small 5” loaves). Bake at 350 for 35 minutes to 45 minutes (test with toothpick for doneness ~ about 30-35 minutes for the mini loaves).
Take out and put onto a rack to cool. I always put the glaze onto the HOT loaves, so that it sinks into all of the cracks, and between the bread and the sides of the pan.
GLAZE:
1-2 TB. brandy ~or~ orange juice or flavored liquid coffee creamer
about 3/4 cup powdered sugar...........................dash of cinnamon
Start with about 3/4 cup powdered sugar and a dash of cinnamon, whisking in the brandy ** (about 1 tsp. at a time) until thick drizzle consistency. You can adjust consistency by adding more brandy or powdered sugar. ** If you drizzle/spread it on the warm bread, it will be translucent. If you drizzle it on cooled bread, it will be opaque.