Quite a few bananas were purchased last week and they ripened way too quickly! I love all of the fresh fruit that is available during the summer, but I find that it spoils fast. I have discovered this with the organic berries that I have purchased these last couple of months. Oh well, I guess I will just have to consume them in mass quantities before going bad, or find a delicious way to use them in a recipe.
That’s what I decided to do with my over-ripe bananas; use them for baking a delicious banana-walnut bread.
Baking reminds me of fall, and the weather over our fourth of July weekend felt as if it were fall, high sixties – it’s my favorite weather, sweatshirt weather. However unusual for this time of year, I welcome it -perfect time to get some bread baking in; specifically, banana-walnut bread with maple glaze. I had some maple syrup that has been sitting in my fridge forever. Does that stuff ever go bad?
This bread is incredibly easy to bake and the loaf is big enough to consume for breakfast throughout the week, that is unless you enjoy eating way too much food in one sitting, as do I, then I think this loaf will last you the afternoon – only kidding…or am I?
Either way, it can be enjoyed for breakfast, brunch, or if you just feel like snacking on it throughout the week…or day 😉
This banana bread recipe was adapted from The Kitchn – how to make banana bread, I love their tutorials, very helpful.
Ingredients – Yields 1 loaf
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup cane sugar
- 1/4 cup maple syrup
- 4 small to medium bananas, very ripe
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons maple syrup
Preheat oven to 350
Grease a loaf pan
In a stand mixer, cream butter and sugar together. With mixer still running, add the eggs, one at a time, until combined.
Add milk and bananas, blend well.
Finally, add flour, baking soda, and salt, and stop when fully incorporated.
Mix nuts into batter by hand and add to greased loaf pan
Cook for 1 hour and 15 minutes or until a knife through the center of the loaf comes out clean (start checking around an hour).
Let bread cool for 5 minutes before carefully removing and letting it continue cooling on a wire wrack or piece of wax paper.
While banana-walnut bread is cooling, whisk together powdered sugar, milk and maple syrup until blended. Pour on top of bread, and add additional walnuts if so desired.