Banana Bread with Spiced Glaze

by Melissa on February 5, 2013

banana bread with spiced glaze 1 One of my favorite things to have for breakfast is oatmeal in the mornings with my rice milk, cinnamon and bananas.

But, not when the bananas start looking like this:

ripe bananas I don’t know about you, but I’m pretty picky about my bananas. I like them with a slight bit of green left at the top of the peel.

Paul mentioned that his mom would make banana bread for his family when they were kids. But hasn’t in a long time because the boys are all grown up. He kept going on and on about how he missed banana bread.

I can’t blame him, biting into a warm slice of banana bread with those gooey pockets of banana, oh yum.

So, to take pity on Paul’s rumbling tummy… and who am I kidding, I love baking. I whipped up a quick banana bread while Mini-me was taking her afternoon nap.

banana bread with spiced glaze 2
banana bread with spiced glaze

Banana Bread with Spiced Glaze
Recipe Type: Bread
Cuisine: American
Author: Melissa Crane
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 cups of all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cinnamon, divided
  • 1/4 teaspoon allspice, divided
  • 4 tbsp butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 4 ripe bananas, smashed
  • 1/3 cup plain yogurt (or fat-free)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/3 cup powdered sugar
  • 2 tbsp water
Instructions
  1. Preheat the oven to 350°F.
  2. In a medium mixing bowl, combine the flour, baking soda, salt, 1/4 teaspoon cinnamon and 1/8 teaspoon allspice. Stir with a whisk to mix well.
  3. With a stand mixer, mix the butter, brown sugar and granulated sugar on low speed until combined and creamy. Then add the bananas, yogurt and vanilla. Mix until mixture is well combined. Then add the eggs one at a time, mixing well in between additions.
  4. Add the flour mixture to the banana mixture in three additions, pausing to let the flour mix until the wet ingredients. Once all the flour is added, mix the dough until just combined.
  5. Pour mixture into a buttered 5″x9″ loaf pan. Bake for 45 minutes to 1 hour, until a toothpick inserted comes out clean. Cool on a wire rack for 10 minutes, then remove the bread from the pan.
  6. While the bread is cooling, prepare the glaze. Combine the 1 tsp cinnamon
  7. /4 tsp nutmeg, 1/4 tsp ground ginger, 1/8 tsp allspice and powdered sugar in a small mixing bowl and whisk to mix well. Add the water to the mixing bowl and whisk until the glaze is well blended. Drizzle over the bread.
  8. Slice, serve while warm and enjoy!

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Leave a Comment

{ 5 comments… read them below or add one }

1 estherjulee February 5, 2013 at 10:34 am

it was so good! yummmmmmm if i ever decide to buy bananas.. and they go too ripe… (both unlikely) i will make this!

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2 Melissa February 5, 2013 at 11:25 am

Haha! It does take some patience sometimes and a bit of persuading (ie. putting the bananas in a brown paper bag on top of the fridge for a few days).

Reply

3 Averie @ Averie Cooks February 5, 2013 at 12:48 pm

Just made banana bread yesterday on the blog. And this drippy glaze of yours is perfection!

Reply

4 Melissa February 5, 2013 at 8:48 pm

I’m so behind on my blog reading! Great minds think alike :) Hopping over to drool over your banana bread now!

Reply

5 Faye February 22, 2013 at 11:41 am

This is how I would normally create banana bread and your glaze sounds and looks amazing.

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