Glazed Banana Bread

Get the recipe Glazed Banana Bread below!

Recipe by Mimi Council.

Glazed Banana Bread

Makes 8 1/2 x 4 1/2-inch Loaf

Batter

1/2 cup (113 grams) organic salted butter, softened

113 grams (1/2 cup) organic packed dark brown sugar

57 grams (1/4 cup) organic cane sugar

1 teaspoon organic vanilla extract

2 organic large ripe bananas

2 organic large eggs, room temperature

3/4 cup organic heavy whipping cream, room temperature

170 grams (1 cup plus 3 tablespoons) all natural cake flour

3/4 teaspoon baking powder

1/2 teaspoon organic cinnamon

1/2 teaspoon fine sea salt

Glaze

142 grams (1 cup) organic powdered sugar, sifted

2 tablespoons organic milk

1/2 teaspoon organic cinnamon

Method Preheat the oven to 350°F. Line a 8 1/2 x 4 1/2-inch loaf pan (1 pound loaf pan) with parchment paper, letting it fold over the sides for easier removal.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, dark brown sugar, bananas and vanilla extract. Add the eggs and cream and mix on low until combined.

Add cake flour, baking powder, cinnamon, and sea salt into the mixing bowl in that order. Mix on low until combined, and you have a smooth batter.

Grease the bottom and sides of a 8 1/2 x 4 1/2-inch (1 pound) loaf pan. Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.

To make the glaze: Add powdered sugar, cinnamon, and milk and whisk until smooth. Spread over the top of the banana bread.

Store in an airtight container for up to 7 days.

Gluten Free - Replace the cake flour for 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.

High Altitude – Bake at 350°F for 45 minutes or until a wooden pick inserted in center comes out clean.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!