Lightly spray a standard 9x5 loaf pan and line with a piece of parchment paper with long ends so you can lift out the bread after baking.
Cream the butter and sugar together until fluffy. Beat in the eggs one at a time, then the bourbon and vanilla bean paste.
Blend in the sour cream and mashed bananas.
Toss the flour, baking soda, baking powder, cardamom and salt together.
Add the dry ingredients slowly to the wet and blend just enough to get everything completely combined. Don't over mix.
Turn the batter into the prepared pan and bake for about 50 minutes, or until fully risen and a toothpick inserted in the middle comes out without wet batter on it.
Let the bread cool before glazing.
To make the glaze, stir together the sugar, bourbon, and vanilla, adding a touch of milk or water to thin to glaze consistency.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.