Drunken Banana Bread

This is seriously the best banana bread you'll ever put in your mouth.  I used a recipe from Miss Lori @whipporwillholler with a couple of changes.  I may or may not have eaten the entire thing.

Drunken Banana Bread

2 cups flour

1 ¼ cups sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 eggs

¾ cup buttermilk or 3 Tablespoons buttermilk powder and 2 Tablespoons milk

1 Tablespoon vanilla

1 stick (½ cup) melted butter

About 4 very ripe, mashed up bananas covered in about ¾-1 cup of rum.  I just poured enough over them to cover them in a bowl.

         Optional:  1 cup chopped nuts, pecans would be fabulous in this

Mix the dry ingredients together just enough to combine them.  If you're using the buttermilk powder, add that but not the milk.

Mix the wet ingredients including the bananas and rum all together in a separate bowl, but don't add the melted butter yet.  If you're using the dry buttermilk, this is where you add the milk.  Stir these until they're combined.  Whisking them together does it fast.

Then add the wet to the dry and mix together (use your Kitchen Aid).  As you're combining, add the melted butter.  You do this so that the hot butter won't scramble the eggs.  Also add the nuts at this point if you're using those.

Butter one loaf pan (or two if you like smaller loaves) and put parchment paper in the bottom.  Butter that too.  Then bake at 350º for 30 minutes, stick a toothpick or knife in to see if it's done, and then continue baking (if necessary) for 10 minute increments until the knife or toothpick comes out clean.  Try not to overbake.

Flip the loaf pans upside down, tilted so the top of the bread doesn't touch anything, for about 10-15 minutes.  Then remove from the pans and cool on racks if you like - this makes sure that the bottom doesn't get soggy.  Serve warm with butter.  

Store in a sealed container and it will stay moist and fresh for about a week.