MAPLE WHISKEY BANANA BREAD
2 ripe bananas, peeled & mashed………........................1/4 cup butter, softened
1/2 cup white sugar......................................................... 2 eggs
2 cups flour …………………………………........................ 2 tsp. baking powder
1/2 tsp. baking soda ……………………….........................1/2 tsp. salt
1/4 cup sour cream ……………………….......................... 1/4 cup WHISKEY
1 TB real maple syrup.......................................................1 tsp. cinnamon
OPTIONAL: 1/2 cup chopped nuts
MAPLE WHISKEY GLAZE:
1/4 cup butter, softened...................................................1/4 cup pure maple syrup
1/4 cup WHISKEY...............................................................1 to 1-1/2 cups powdered sugar
1/2 tsp. vanilla extract......................................................dash of cinnamon
***
Preheat oven to 350. Spray 1 large (8"or 9") or 2 mini (5") loaf pans with non-stick baking spray.
Whisk flour, baking powder, soda, salt and cinnamon together. Set aside. ** Whisk together the sour cream, whiskey and maple syrup; set aside.
Cream butter and sugar; add eggs and mix well. Add mashed bananas and mix well. Then add the sour cream mixture (alternately with the flour mixture), to the creamed butter mixture ~ beating to blend thoroughly. Mix in the nuts, if using.
Spread evenly in the prepared pan(s). Bake for 45 minutes to 1 hour for the large loaf (test with toothpick for doneness ) or about 35-40 minutes for the mini loaves.
While the bread is baking, prepare the GLAZE:
Melt butter, maple syrup, vanilla extract, whiskey and cinnamon over low heat. Once melted together, pull off the heat. Whisk in powdered sugar until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken (or whisk in a little more powdered sugar if you're too impatient to wait).
When the glaze has thickened, give it a quick stir and pour it over the bread(s). If you want to add sprinkles, do it now. ** Let the glaze harden completely before cutting into slices.