Recipe: Smashed-Banana Bread

Smashed-Banana Bread
Food and Wine Magazine, Nov 2017, p. 118
4 stars

Now I know what to do with bananas that get overripe... freeze the bananas and make Smashed-Banana Bread with them later!  This was an easy recipe but surprisingly took 1.5 hours to bake.  The outcome was good -- I love the outer crispy crust, but it wasn't a blow-my-socks-off amazing recipe.

Ingredients:  pecans, all-purpose flour, baking powder, baking soda, fine sea salt, eggs, smashed very ripe banana, sour cream, vanilla extract, banana liqueur or dark rum, unsalted butter, granulated sugar, confectioners' sugar

Notes:

• The recipe calls for banana liqueur or dark rum, though it's so little (3/4 tsp), I'm not sure what it actually does as that flavor doesn't come through at all.  
• 1.5 cups of smashed very ripe banana turned out to be about 5 medium bananas (3 that I froze and thawed + 2 non-frozen ones).