Beth has an addiction to making banana bread. We blame it on her mom who also has this same addiction. Of course, she then blames it on her mom (see a pattern here?!) “Grandma’s Banana Bread” is a common item seen coming out of our oven around here. Over the years, both Beth and I have taken her grandma’s recipe and challenged it to try and take it to the next level. From toppings to glaze to mix-ins, we have tried a lot. The glaze is one of my favorite variations but this time we decided to add Hodgson Mill Whole Wheat flour. Once again, this recipe stood up to the challenge.
The hardest part of the whole process? Getting these pictures! The kids kept leaning over the table asking if they could eat it!
Glazed Banana Bread
This is a take on my wife’s grandmother’s banana bread. I added whole wheat flour and a simple glaze and cooked it just a hair less to take a very nice bread recipe to another level as a cake-like dessert. This recipe calls for a large loaf pan, but we love to make mini loaves. You can make about five of them with this recipe. Just drop the cooking time down about 10-15 minutes. When glazing, put your loaf (or loaves) on a cooling rack over a sheet pan to keep from making a huge mess.
Ingredients
Banana Bread
1 C ripe mashed bananas (about 3 medium bananas)
1 C Hodgson Mill Whole Wheat Flour
1 1/2 C all-purpose flour
1 C sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 tbsp. vegetable oil
3/4 C milk
1 egg
1 C chopped nuts
Glaze
1 1/4 C powdered sugar
3 tbsp. milk
Directions
Heat oven to 350. Grease and flour loaf pan.
Beat all bread ingredients on medium speed. Scrape bowl at least once. Pour batter into prepared loaf pan.
Bake 50-60 minutes or until toothpick inserted into the center of the bread comes out clean. Remove from pan immediately and let cool 5-10 minutes while preparing glaze.
Mix glaze ingredients together until they are runny and sticky sweet. Pour glaze over loaf and spread lightly. Let loaf cool completely and coat with glaze once or even twice more depending on your tastes Enjoy!
Let us know if you try this recipe! Leave us a comment on if this sounds tasty to you! Check out the Hodgson Mill Gift Card Giveaway that is happening right now too!
NOTE: This post is part of a sponsored campaign with Hodgson Mills and our entry in their “Have a Grain Holiday” Recipe Contest. No other compensation was received. All thoughts and opinions expressed are our own.
I added this to my favorites. My brother loves banana bread so I am going to give this a try!
Let us know what your brother thinks!
I think I may try this as muffins
Muffins are great. Beth uses the original recipe for muffins ALL.OF.THE.TIME! It works for mini, regular, or the jumbo muffins, just adjust the cooking time!;) Let us know how they turn out.
I tried this recipe today and the whole family loved it – it turned out really moist and flavorful without being too sweet. I did use brown instead of white sugar!
I’ll bet the brown sugar was really nice. Glad you enjoyed!
I found this just in time to make over the holidays. It sounds really good. Thanks.
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This sounds delicious.. thank you for sharing.