Amped Up Banana Bread

bananabread3

I just love to answer questions (if I don’t know the answer, I will try and find it for you) and comments on my blog and on my facebook page.  So, bring on the questions!

A couple of weeks ago I was asked for a banana bread recipe.  I have an old faithful that I use from an old church cookbook (thanks, Dorrie).  Aren’t church cookbooks the best?  But I call it Amped Up Banana bread because I added a glaze that takes it over the top.  The hubby will not eat banana bread any other way.  His first question is always, “Where’s the glaze?”

And this is completely off subject, but if you watch the Pioneer Woman on food network (I do!  I think she is amazing) then you probably saw the cake she made for her husband’s grandmother’s birthday a couple of episodes ago.  I recognized that cake (Italian Cream/Blueberry) immediately!  It is daughter #1’s favorite cake and I used to make it all the time.  I haven’t made it in years but it rekindled the need to make it again.  And, did you see that cake plate?  OMG – I must have it!  It’s so retro and so cool and so cute.  It is!  OK, I admit it, I have a thing for cake plates!

So that reminds me of another recipe I saw posted on a friend’s facebook wall – Banana Split Cake – remember that one?  It’s funny how everything old is new again and what is even funnier (or maybe not) is that the person’s (young enough to be my daughter) wall I saw the Banana Split Cake on probably doesn’t know it’s an oldie but goody.  Sigh.

Going back to the banana bread; it’s not just a recipe to use up overripe bananas.  I encourage you to try the simple glaze on it.  For photo purposes, I had to let it cool completely so the glaze wouldn’t just melt into the bread and disappear.  But in reality, I like it served warm with a big glob of glaze spooned over it.  Just thinking about this bread is propelling me to jump on my bike and exercise so I can justify having a piece.

Note:  If you subscribe to my blog via email, you may have noticed that the pics have been overly large lately.  I am trying out a new plug in and so far it still needs a lot of tweaking.  If the pics are too still too large, after opening the email, you can click on the title of my post and a window to my normal pic post will open.  🙂

Banana Bread 

  •  1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups self-rising flour
  • 1 tsp. lemon juice (from a lemon, not bottled)
  • 1-1/2 cups mashed bananas
  • 1 tsp. vanilla extract
  • bananatheonePreheat oven to 350. Grease loaf pan.  In a small bowl, crush bananas with a fork and add lemon juice.  In a mixing bowl, cream butter and sugar.  Lightly beat eggs and add to butter mixture.  Blend in bananas and vanilla extract and add flour in quickly.  Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean.  Let cool on wire rack for about five minutes.  Remove from pan and let cool completely before topping with glaze.

Simple Lemon Glaze

  • 2 cups confectioner’s sugar
  • 3-4 T lemon juice (fresh)

bbglazeIn a medium bowl, whisk confectioner’s sugar and lemon juice until well combined.  I just use a fork to do it.  For a thicker glaze, add more sugar.  To thin it out, add more lemon juice.  To make a vanilla glaze, just substitute the lemon juice with milk and 1/4 tsp. vanilla extract.  This is my go-to glaze for pound cake, etc.

I have to admit that I baked this bread early this morning and I’m eating a piece right this moment.  It’s so moist and that glaze really does amp it up!  No fears, I’m about to exercise and work it all off. 🙂  Maybe I need to hide the rest of that loaf.

 

About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!

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