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1
In a large skillet over medium heat, melt 3 tablespoons of the butter.
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2
Add the brown sugar and cook, stirring often, until the sugar melts completely and the mixture forms a smooth syrup, about 10 minutes.
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3
Reduce the heat if the sugar is browning too quickly.
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4
Dont worry if the sugar looks like it is clumping; it will smooth out as it cooks.
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5
Stir in the bananas, rum, and Cognac; the syrup will harden and become sticky.
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6
Cook 10 to 12 minutes, until the sugar has melted and the mixture is well blended.
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7
Remove from the heat and set aside to cool.
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8
Preheat the oven to 350F.
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9
Grease a 5 x 9-inch loaf pan and set aside.
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10
In a large mixing bowl, place the flour, salt, baking powder, and baking soda.
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11
Whisk until well blended and set aside.
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12
In the work bowl of an electric stand mixer fitted with the paddle attachment, or a large mixing bowl with a handheld mixer, place the sugar and remaining 8 tablespoons of butter.
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13
Beat on medium-high speed until fluffy and lightened in color, about 3 minutes.
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14
Add the eggs and beat until well blended.
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15
Add the flour mixture and beat on medium speed just until blended.
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16
Add the reserved cooled bananas and the sour cream and beat just until blended.
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17
Fold in the nuts, if using.
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18
Pour into the prepared loaf pan.
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19
Bake until well browned and a toothpick inserted in the center comes out with just a few crumbs clinging to it, about 1 hour and 15 minutes.
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20
Transfer the pan to a cooling rack and let cool in the pan for 5 minutes.
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21
Unmold and let cool completely.
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22
Bananas can go from ripe to overripe very quickly.
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23
Peel and place them in a sturdy zip-top bag in the freezer until you can get around to making banana bread.
