I was once doing some personal-chef and baking work as a side job and was asked by someone to prepare banana bread using their family's recipe, instead of my family recipe, which I typically prepare. It was not easy for me to do so, being able to tell from the recipe that it was not as good as ours. My father was a professional baker, after all. And I was right. There was absolutely no comparison. Enough said. This dense, moist, banana bread is enhanced by an awesome sweet maple-kissed, bourbon-spiked glaze. Enjoy, y'all.
Combine the sifted flour, salt, and baking soda and set aside. In a mixer with a paddle attachment, cream the eggs. Add the sugar and beat until pale yellow and fluffy. While continuing to beat the mixture, add the oil, vanilla, and mashed banana. Gradually add the flour mixture and mix until well incorporated. Bake in a well-greased and lightly floured Bundt pan for 45 minutes, or until inserted toothpick comes out clean. Allow to cool and flip over onto a serving plate.
Maple- Bourbon Glaze
Mix together all ingredients in small bowl and pour over the bread/cake. Enjoy.