Glazed Banana Bread
Equipment
- Electric Hand Mixer
Ingredients
Bread
- 2 Eggs
- 2 1/4 cups All-purpose flour
- 1 1/2 cups Sugar
- 1 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 4 Ripe bananas
- 3/4 cup Almond milk
- 1 tbsp Lemon juice
- 1/2 cup Butter, softened
- 1 tsp Vanilla
Glaze
- 1 cup Powdered sugar, sifted
- 1 tsp Vanilla
- 1 tbsp Almond milk
Instructions
Banana Bread
- Preheat oven to 350
- Spray two bread pans with cooking oil spray, and set aside.
- Remove peels from bananas, place them on a plate, and mash the bananas with a fork.
- In a glass measuring cup, add lemon juice and almond milk. Let sit 5 minutes.
- In a large mixing bowl, using a whisk or fork, mix together flour, sugar, baking powder, baking soda, and salt.
- Add bananas, almond milk, butter and vanilla.
- Using an electric hand mixer, beat ingredients on low, until combined.
- Add eggs.
- Beat on low for 1-2 minutes.
- Divide the batter evenly between the two prepared loaf pans.
- Place pans in preheated oven and bake for 1 hour.
- Remove pans from the oven, let sit in pans for 15 minutes.
- Remove from pans and let sit on cooling rack for about an hour, or until fully cooled.
Glaze
- Sift powdered sugar into a small bowl.
- Add vanilla and almond milk.
- Carefully mix with a small spoon, until smooth.
- Spread half of the glaze on each loaf, and allow to sit until glaze sets(at least 1 hour).
- Enjoy!
Notes
Regular milk works, if you don't have almond milk or don't want to use it.
Cane sugar works, instead of granulated, if you'd like to use that instead. That's what my kids and I use.
Don't mix the glaze until your banana bread is ready to be glazed(fully cooled). Making it before hand will result in it getting a crusty layer. You may need to add more milk to it, to get the desired consistency. I've even had to do less milk on occasion.
You DO NOT have to wait till the glaze dries to eat it. It's just really nice if you're banana bread is a potluck, or gift. The wrap won't stick to the dried glaze as easily as a wet glaze.