My mom always used Clara's recipe whenever she made banana bread. It was the perfect density, the right amount of heft and just an all around good banana bread. Somewhere down the road, Jane came across the idea to add a tablespoon of scotch to the mix. It's amazing what just that little amount of scotch can do to elevate that full banana flavor to really wonderful heights.
Now that I've gotten hold of the recipe, I've made an additional adjustment by grinding the nuts to a coarse meal. For a muffin, I prefer that all the textures are homogeneous to give you a better bite across the muffin without obstacles in the way. And considering the density issues common with gluten free breads, I felt the muffin would be a good candidate, so I've also played around with a gluten free version.

Now you don't have any excuse for not making some Read More...

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Source Plate Fodder

Preparation Time45 Min

Serves1 Loaf or 18 Muffins

1. * Preheat oven to 325

2. * Combine the flour, baking soda and salt in a bowl and set aside

3. * Place the pecans and walnuts in the food processor and grind until they are a coarse meal - set aside

4. * In a small bowl, mix the bananas, scotch and vanilla extract together - set aside

5. * In the stand mixer, cream the butter and sugar

6. * Add the eggs and beat until they are lemony in color and fluffy

7. * Add 1/2 of the flour mixture to the egg mixture and beat to combine

8. * Add 1/2 of the Banana Mixture and mix to combine

9. * Repeat steps with the remaining flour and bananas

10. * Remove from the stand mixer and fold in the ground nuts

11. * Pour into a loaf pan and bake for 1 hour + 10 minutes

12. * Check the center with a toothpick - if it come out clean, its done.

13. If you are making muffins -

14. * Place the liners in the tins and fill each liner with 1/3 Cup batter

15. * Bake 35 to 45 minutes or until a tester comes out clean when inserted.