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1
Preheat your oven to 375 degrees F. Grease and flour two bread pans.
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2
Cream the shortening and the sugar. Add the applesauce and eggs and mix thoroughly.
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3
Add the vinegar to the milk and let it rest for a minute.
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4
Sift the flour, baking soda, and salt.
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5
Add half the flour, half the milk, the remaining flour, and the remaining milk, mixing gently between additions. Do not overmix.
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6
Add the liquid bananas and vanilla and mix to combine. Do not overmix.
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7
Divide the batter evenly into the loaf pans and smooth the tops. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of a loaf comes out nearly clean. Do not overbake. This banana bread should have an almost creamy texture. Cool in the pans for 10 minutes. Then run a knife around the bread and remove from the pan to cool completely.
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8
Whip the cream or creme fraiche with the sugar and vanilla extract and reserve in the refrigerator. In a large skillet, melt 3 T. butter over medium heat. Add the slices of banana bread in a single layer. Fry them until they are golden brown. Flip and fry the other side. Remove them to serving plates.
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9
Add another 3 T. butter to the pan and allow it to melt. When it is sizzling, add the brown sugar and stir it into the butter. When it is melted, add the bananas and the pinch of salt. Saute the bananas on both sides until caramelized, giving them a gentle flip. Spoon a few slices onto each serving of banana bread. Add another 3 T. butter and allow it to melt. Pour the whisky into the pan and reduce a bit, until it is beginning to get syrup-y. Light it aflame carefully. When the flames subside, spoon some of the sauce over the bread and top with a dollop of whipped cream or creme fraiche. If you would like to flame the whisky sauce tableside, serve the sauteed banana bread with the caramelized bananas. Then light the whisky sauce in a chafing dish and spoon it onto individual servings. Pass the whipped cream separately.
