Banana Bread with Vanilla Bean Glaze
4 Apr 2012
Whenever I have over-ripe bananas, I always feel as if I need to make either banana cake or banana bread so I don’t let them go to waste. Well, i’m trying to eat a little healthier since the family is planning a vacation to Hawaii in less than a month’s time–so I went searching online for a healthy banana bread recipe. Then I thought back to all the times I have made banana bread before–and realized, I have never made the same recipe twice, because I have never found a recipe that wasn’t dry and bland! So I decided to turn my all time favorite banana cake recipe (which my mother in law found quite some time ago from food.com) and make it into a banana bread, and top it with a vanilla bean glaze! I know. It’s not healthy AT ALL, but, i’m still a month away from my vacay anyway, right?! I will never make banana bread any other way ever again! I have for sure found my go-to recipe, which makes me really excited! Here it is:
Ingredients:
1 1/2 cups bananas , mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter , softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1 1/2 cups bananas , mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter , softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
For the Glaze:
1 cup confectioners’ sugar
1 tablespoon milk
1 vanilla bean, split lengthwise and seeds scraped
1 cup confectioners’ sugar
1 tablespoon milk
1 vanilla bean, split lengthwise and seeds scraped
Preheat oven to 275°F. Grease and flour a Bread Pan
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture. You can add extra stuff at this point: pecans, walnuts, coconut, chocolate chips. 
I went with chopped pecans to give it a little texture and crunch… yum! 
Pour batter into prepared bread pan and bake in preheated oven for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. [This will make the cake very moist].
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.Beat in eggs, one at a time, then stir in 2 tsp vanilla.Beat in the flour mixture alternately with the buttermilk.Stir in banana mixture. You can add extra stuff at this point: pecans, walnuts, coconut, chocolate chips. I went with chopped pecans to give it a little texture and crunch… yum! Pour batter into prepared bread pan and bake in preheated oven for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. [This will make the cake very moist].For the Glaze:
Mix the confectioner’s sugar, milk and vanilla seeds in a bowl.
Pour over the cooled banana bread and let set for 15 minutes
P.s. I did a little experiment, and filled the pan to the top with the cake mixture! I put a baking tray underneath in case it spilled… which it did a lot! Next time I fill it 3/4 way full like i’m supposed to, i’m sure it will rise and be a lot prettier!! 
Holy smokes!! You can see from this picture how moist and perfect it is, and that vanilla bean glaze compliments it in every way!
Mix the confectioner’s sugar, milk and vanilla seeds in a bowl.
Pour over the cooled banana bread and let set for 15 minutesP.s. I did a little experiment, and filled the pan to the top with the cake mixture! I put a baking tray underneath in case it spilled… which it did a lot! Next time I fill it 3/4 way full like i’m supposed to, i’m sure it will rise and be a lot prettier!! Holy smokes!! You can see from this picture how moist and perfect it is, and that vanilla bean glaze compliments it in every way!YUM!
Enjoy guys!
<3 Sarah
<3 Sarah
Dec 25, 2012 @ 04:44:13
Are you kidding me!?!??! This cake was so inedrcible, my family ate the whole thing in 1 day! (ok, we did have the in-laws in town!). NO ONE could tell it was any different than the classic & delicious Texas Sheet cake. WOW, you are brilliant! We are so thankful for you & all your inedrcible recipes! Your cookbook is the first one with delicious recipes that the whole family LOVES! Thank you, thank yhou, THANK YOU!! You’re awesome!! Are you coming out with a 2nd edition anytime soon? : )