Banana Bread with Vanilla Bean Glaze

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
For the Glaze:
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].
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!
YUM!
Enjoy guys!
<3 Sarah