This “Irresistible Glazed Banana Nut Bread” is a timeless classic, offering a perfectly moist crumb, rich banana flavor, and the delightful crunch of walnuts, all crowned with a luscious, sweet glaze and fresh banana slices. As beautifully captured in the accompanying image, the loaf sits invitingly on a rustic wooden cutting board, showcasing its golden-brown crust and generous topping. The bread itself reveals a tender, speckled interior, hinting at the mashed ripe bananas within and the hearty inclusion of chopped walnuts, which are also scattered artfully around the base of the loaf. The glistening glaze cascades over the top, creating a tempting sheen, and is elegantly adorned with slices of fresh banana, adding both visual appeal and a burst of fresh fruit flavor. The presence of whole bananas in the background subtly reinforces the key ingredient and the freshness of the bake. This recipe transforms humble, overripe bananas into a truly exquisite treat, making it ideal for breakfast, a coffee break, or a satisfying dessert. The balance of the natural sweetness of the bananas with the nutty texture of walnuts, and the added layer of a simple, sweet glaze, elevates this banana bread to a truly exceptional level. This comprehensive guide will lead you through each step, from mashing the perfect bananas to achieving that golden bake and drizzling the final, delectable glaze, ensuring your homemade banana nut bread is a resounding success and a new family favorite.
Ingredients:
- For the Banana Nut Bread:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, for warm spice notes)
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (about 3 medium) very ripe bananas, mashed (about 250g)
- ½ cup (50g) chopped walnuts, plus extra for garnish
- For the Simple Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons milk (whole milk or half-and-half for richer glaze)
- ¼ teaspoon vanilla extract
- For Garnish:
- 1 fresh banana, sliced into rounds
- Additional chopped walnuts
- Equipment:
- 9×5 inch loaf pan
- Parchment paper (for lining)
- Large mixing bowls (at least 2)
- Electric mixer (stand mixer or hand-held, optional but helpful)
- Whisk
- Rubber spatula
- Fork or potato masher (for bananas)
- Wire cooling rack
Instructions:
Part 1: Prepare the Banana Nut Bread Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Grease and flour a 9×5 inch loaf pan, or for easier removal, line it with parchment paper, leaving an overhang on the longer sides.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional ground cinnamon. Set aside.
- Cream Butter & Sugars: In a large mixing bowl, using an electric mixer (or a whisk and good arm strength), cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl as needed.
- Mash Bananas: In a separate bowl, mash the very ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. Very ripe bananas (with brown spots) are crucial for the best flavor and sweetness.
- Combine Wet Ingredients: Fold the mashed bananas into the creamed butter and sugar mixture until just combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric mixer or with a rubber spatula until just combined. Be careful not to overmix, as this can lead to a tough bread. Mix only until no streaks of dry flour remain.
- Fold in Walnuts: Gently fold in the ½ cup of chopped walnuts.
- Pour into Pan: Pour the banana bread batter into the prepared loaf pan and spread evenly.
Part 2: Bake the Banana Nut Bread
- Bake: Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with only a few moist crumbs attached. The top should be golden brown. Baking time can vary depending on your oven and the moisture content of your bananas.
- Cool in Pan: Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire cooling rack for 10-15 minutes. This allows the bread to set and makes it easier to remove.
- Transfer to Wire Rack: After cooling in the pan, carefully lift the banana bread out of the pan using the parchment paper overhang (if used) or invert onto the wire rack. Let it cool completely on the wire rack before glazing. This is important to prevent the glaze from melting and running off.
Part 3: Prepare the Simple Glaze & Garnish
- Make Glaze: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and free of lumps. If the glaze is too thick, add more milk, ¼ teaspoon at a time, until it reaches a pourable, drizzly consistency. If it’s too thin, add a little more powdered sugar. The image shows a beautiful, slightly opaque glaze.
- Slice Garnish Banana: While the bread is cooling, slice the fresh banana into thin rounds for garnish.
- Glaze the Bread: Once the banana bread is completely cool, drizzle the glaze generously over the top of the loaf. Let some of it drip down the sides.
- Garnish: Immediately arrange the fresh banana slices on top of the wet glaze. Sprinkle additional chopped walnuts around the base of the loaf and on top of the glaze, as seen in the image, for an extra touch and visual appeal.
Part 4: Serve and Store
- Serve: Slice the “Irresistible Glazed Banana Nut Bread” and serve immediately. It’s perfect for breakfast, a snack, or even a light dessert.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3-4 days. If the weather is particularly warm or humid, or if it has fresh banana slices on top, it’s best to store it in the refrigerator for up to 5 days.
- Freezing: Banana bread freezes beautifully. Once completely cooled and unglazed, wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature, then glaze and garnish just before serving.
Tips for Success:
- Very Ripe Bananas are Key: The riper the bananas (with plenty of brown spots), the sweeter and more flavorful your bread will be. They also mash more easily.
- Don’t Overmix: Overmixing the batter will develop gluten, resulting in a tough bread. Mix until just combined.
- Cool Completely Before Glazing: Glazing a warm loaf will cause the glaze to melt and run off, making a mess. Patience is key!
- Adjust Glaze Consistency: Adjust the milk in the glaze gradually to achieve your desired consistency.
- Nut Variations: Feel free to substitute pecans for walnuts, or use a mix of both. You can also add chocolate chips for an extra treat.
- Toasting Walnuts (Optional): For an enhanced nutty flavor, lightly toast the walnuts in a dry skillet over medium-low heat for a few minutes until fragrant before adding them to the batter.
Enjoy this truly irresistible “Glazed Banana Nut Bread!”