Yet another banana bread

I've seen a lot of posts for banana bread and every single one looks yummy. We rarely have over-ripe bananas because they just get eaten. I had to plan for over-ripe bananas to make my quarantine banana bread. Who wants to be left out of all the fun? Not me.

I've made all kinds of banana bread including this one that claims to be the best ever from Cook's Illustrated. It's really good - and super time consuming - but the finished product is stunning.

So, been there, done that. Not making that one again. I needed a new approach. Since we are all drinking way more than normal, why not add booze to the banana bread? Thank you, Ruth Richel, for the inspiration. I added some pecans just because I have a big bag and I love them.

The recipe by Ruth is really easy - one big bowl and not a lot of fuss. That is until I melted the butter in the microwave and it exploded all over the interior. What a mess. And I know better than to melt butter in the microwave. If you make this - and you should - melt the butter on the stove. Trust me.

The end result - dense, full of flavor, a hint of bourbon. It's really good. In fact, I think this version is better than Cooks Illustrated.