One Sunday morning when my mother was catching up with one of her brothers, he mentioned that he loved my grandma’s banana bread. We thought this was interesting because Mom had no memory of her making banana bread. So, we turned to Grandma’s recipe box and unfortunately were unable to find her recipe. Instead, we worked on our own recipe to add to the box. As it’s Uncle’s birthday this month, we thought this was the perfect time to post our recipe for Banana Bread.
You might remember in July when we did our Double Chocolate Banana Muffins, we mentioned that although we enjoy banana bread it is not our favourite to make and that we had yet to perfect baking it. Well, only a few months later we stand corrected and finally have a recipe we are happy with. It might mean we make a few less muffins and a few more loaves.
One of our reasons for not baking banana bread was because there is often a thin line of unbaked batter along the bottom of the loaf. This was solved by using a Bundt pan instead of a loaf pan. Not only does the cake bake quickly, and all the way through, it also looks fantastic and is easily glazed.
As a child I went through a phase where all I wanted was peanut butter and banana sandwiches so when mom suggested that we do a peanut butter glaze I was on board, and as a bonus it’s like we made an iced cake for my uncle’s birthday.
The glaze was a little tricky and you might notice that the icing is thinner in some pictures and thicker in others. That is because the first time we took photos I thought the icing was too thin, so I insisted we make it again. Honestly, after taking the photos twice I think I was being a little critical of the first attempt. Glazing any cake is tricky and at the end of the day, they both looked good, and tasted even better. The lesson here is don’t be too hard on yourself and just enjoy what you bake. Any home baker will tell you that sometimes your baking won’t turn out the way you want it to, it happens.
If you don’t want to use a Bundt pan this recipe makes four mini loaves, perfect for giving to friends and family. We hope if you were not a fan of baking banana bread like us we have been able to change your mind.
Banana Bread Ingredients
2½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon (omit if making the glaze)
½ tsp nutmeg (omit if making the glaze)
¼ cloves (omit if making the glaze)
1¼ cups granulated sugar
½ cup butter at room temperature
½ sour cream
2 eggs
1 tsp vanilla extract
1½ cups mashed ripe banana, approximately 4 medium or 2½ large bananas
This recipe can be baked in a pan of your preference, we prefer to use a Bundt but it can just as easily be made in mini loaf pans. Our first step is to prepare our pan, you can spray it or, butter and flour it but we like to use non-stick baking spread.
Non-stick baking spread is equal parts shortening, canola oil and flour. We use it often, so we combined 1 cup of each and keep it in a jar in the fridge. If you do not bake as often try using a tablespoon of each. Once mixed we apply it to the pan using a pastry brush.
Combine all dry ingredients into a separate bowl. If you are glazing your banana bread we suggest omitting the spices.
Cream together butter and sugar until light and fluffy.
Add eggs, one at a time, beating after each until well combined.
Stir in the sour cream and vanilla extract.
We used to wait until our bananas were completely black but we noticed our banana bread would taste “fermenty.” It’s not a word, I know, but it can taste a little fermented. Now we wait until the peel is partially blackened.
The recipe calls for 1½ cups mashed bananas which is approximately 4 medium ripe bananas or 2½ large.
Stir in your mashed banana until combined.
Add your dry ingredients to the banana mixture, mix gently until fully incorporated.
Pour batter into your prepared pan spreading evenly.
Bake in a 350°F oven for 35 minutes. Using a tooth pick or cake tester check to see if your bread is done. The toothpick or tester should come out clean.
If you are baking mini loaves bake for 25 to 30 minutes.
Remove your loaf from the baking pan to cool. Remember, although it may be tempting to eat it right away, banana bread is always better the next day.
Peanut Butter Glaze Ingredients
¼ cup peanut butter
1-1½ cups icing sugar
3 tbsp milk
1 tsp vanilla extract
In a medium sized bowl whip the peanut butter until light and fluffy.
Add ½ icing sugar, then 1 tbsp milk, then another ½ cup of icing sugar. We used 1 cup of icing sugar to 3 tablespoons of milk.
Take your time with the glaze and add the milk a little at a time until you reach the consistency you want.
This picture is from the first time we made the glaze. As I mentioned above we found it a little thin. I had tested it by lifting the beaters, the glaze dropped back into the bowl and I waited to see how long it took to disappear. In this case it took about 10 seconds, our second time it took about 20. Either way, the banana bread tasted the same, delicious!
Banana Bread
Ingredients
Banana Bread
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon (omit if making the glaze)
- ½ tsp nutmeg (omit if making the glaze)
- ¼ tsp cloves (omit if making the glaze)
- ½ cup butter at room temperature
- 1¼ cups granulated sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 1½ cups mashed banana (approx. 4 medium or 2.5 large bananas)
Peanut Butter Glaze
- ¼ cup peanut butter
- 1-1½ cups icing sugar
- 3 tbsp milk
- 1 tsp vanilla extract
Instructions
Banana Bread
- This recipe can be baked in a pan of your preference, we prefer to use a Bundt but it can just as easily be made in mini loaf pans. Our first step is to prepare our pan, you can spray it or, butter and flour it but we like to use non-stick baking spread.
- Non-stick baking spread is equal parts shortening, canola oil and flour. We use it often, so we combined 1 cup of each and keep it in a jar in the fridge. If you do not bake as often try using a tablespoon of each. Once mixed we apply it to the pan using a pastry brush.
- Combine all dry ingredients into a separate bowl. If you are glazing your banana bread we suggest omitting the spices.
- Cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating after each until well combined. Stir in the sour cream and vanilla extract.
- Stir in your mashed banana until combined.
- Add your dry ingredients to the banana mixture, mix gently until fully incorporated.
- Pour batter into your prepared pan spreading evenly.
- Bake in a 350°F oven for 35 minutes. If you are baking mini loaves bake for 25 to 30 minutes. Using a tooth pick or cake tester check to see if your bread is done. The toothpick or tester should come out clean.
Peanut Butter Glaze
- in a medium sized bowl whip the peanut butter until light and fluffy.
- Add ½ icing sugar, then 1 tbsp milk, then another ½ cup of icing sugar. We used 1 cup of icing sugar to 3 tablespoons of milk.
- Take your time with the glaze and add the milk a little at a time until you reach the consistency you want.
