Moist Banana Bread with Vanilla Glaze
A soft, moist banana bread topped with a sweet vanilla glaze. The perfect way to use up ripe bananas—simple, delicious, and bakery-worthy!
Ingredients
- 3 ripe bananas mashed
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or cream, for richness
- 1 teaspoon vanilla extract
Instructions
- Prep the oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas until mostly smooth.
- Mix wet ingredients: Stir in the melted butter, sugar, eggs, and vanilla until well combined.
- Add dry ingredients: Gently fold in flour, baking soda, salt, and cinnamon. Mix just until combined—don’t overmix.
- Bake: Pour the batter into the prepared loaf pan. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Adjust consistency with a splash more milk if needed.
- Glaze: Drizzle the vanilla glaze over the cooled banana bread. Slice and enjoy!
Notes
Tips & Variations
- Add ½ cup of chopped walnuts or pecans for crunch.
- Swirl in chocolate chips if you want extra indulgence.
- For a holiday twist, sprinkle the glaze with cinnamon sugar or nutmeg.
- Double the recipe and freeze one loaf—you’ll thank yourself later.
Storage
- Room Temperature: Keep covered for up to 3 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight and glaze before serving.