THE BEST BANANA BREAD YOU'VE EVER HAD!!!

Always wanted to learn how to make banana bread? Well here's my grandmother's recipe that has been passed down to me, and perfected over the years! You will not be disappointed with this recipe!

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BANANA BREAD RECIPE:
Yields: 2 large loafs, 16 mini loafs
2 cups sugar
1 cup softened butter
4 eggs
2 tsp baking soda (in the video, I said baking powder, I meant baking soda!)
5-6 ripe bananas, ripe and mashed (depending on size)
2 1/2 cups flour (for a gluten free try Cup4Cup, it's a GF flour!)
1 tsp salt
1 tbsp banana liqueur (can also use pecan liqueur if you want)
1/2 cup chopped walnuts or pecans

ICING:
Yield: Enough for 2 large loafs or 16 mini loafs
1 cup powdered sugar
1 tbsp banana liqueur
About 1/4 cup milk (or almond milk) or more if needed
1/4 chopped walnuts or pecans

**NOTE** TO RIPEN BANANAS QUICKLY
Add fresh bananas to a baking sheet, and bake for 8 minutes at 350F

DIRECTIONS:
Place the sugar and butter into the bowl of your mixer (or bowl with hand mixer) and beat on medium speed until the two ingredients are well combined. Then place the eggs, one at a time, and baking soda, and mix for another 15 seconds. Then add in the ripe bananas, the flour (in two batches if necessary), and the salt and continue to mix until everything is well combined. Lastly, add in the banana liqueur (optional), and the walnuts (or pecans) and mix for another 10 seconds, or until everything is combined. Make sure to scrape dow the sides of the bowl all the way to the bottom of the bowl, with a rubber spatula, and give it another quick mix, to make sure that everything is well incorporated.
Note: Never forget to skip this step when baking!!
Next brush some melted butter onto your baking pans and then add a little flour to the pans. Shake the flour to coat the entire pan and dump out any excess.
Then place the batter 3/4 of the way full in your pan, and bake for 45-50 minutes at 350F for a large loaf and about 30 minutes on 350F for the mini loafs.
For the icing, mix the powdered sugar, banana liqueur (optional) and one tablespoon of the milk at a time together until you get the consistency you want. You want it to be completely smooth but still be thick. Coat the cooled banana breads with the icing and then sprinkle them with a bit of the chopped nuts.