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Let’s be real here, the world didn’t need another banana bread recipe. But this isn’t just another banana bread. It is delicious and soft, coated in a delightfully sweet buttermilk glaze. And it’s so easy to make. You will love to have this wonderful treat around for breakfast or anytime!
How to make the Banana Bread
This banana bread is so easy to make, you can whip it up in a bowl. Start by greasing your loaf pan and preheating the oven to 350°. Melt the butter and set it aside to cool a bit – you don’t want it to be too hot when you mix it with the egg.
In a medium bowl, mix the flour, baking soda, and salt together. Set it aside. In a large bowl, mix the egg, sugar, and melted butter together.
Stir the dry ingredients into the large bowl with the butter mixture. It will form into large crumbles.
Add in the buttermilk, vanilla, and mashed bananas.
Mix everything together.
Fold in the chopped walnuts.
Pour the batter into the prepared loaf pan. Bake it for about an hour, until a toothpick comes out clean. Loaf pans and ovens can vary so much. You really need to check for doneness. And don’t let the brown colour on the outside of the loaf fool you. That’s just the colour it is. Let it cool on a rack completely before glazing.
How to make the Sweet Buttermilk Glaze
In a small bowl, whisk together powdered sugar, vanilla, and buttermilk. You can adjust the thickness of it by adding a touch more of the sugar or buttermilk. Use a spoon to pour it over the top of the loaf. I like it to be runny enough to dribble down the sides and get maximum tastiness. Top the loaf with walnut pieces that will stick to the glaze.
The glaze will set and be really similar to that wonderful glaze on old fashioned donuts. Once the glaze has completely dried it is safe to store wrapped but without refrigeration for a few days.Print
A delicious and soft banana bread with a sweet buttermilk glaze that takes it to the next level – just like the glaze on old fashioned donuts! You will love having it around for breakfast or anytime.
2 cups (300 g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 large egg, beaten
1/2 cup (113 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 tbsp buttermilk
3/4 tsp vanilla
3 very ripe bananas, mashed
1/2 cup (50 g) chopped walnuts
Sweet Buttermilk Glaze
1/2 cup (65 g) powdered sugar
1 tbsp buttermilk
1/2 tsp vanilla
walnut pieces for garnish
Grease loaf pan and preheat oven to 350°.
Melt butter and set aside to cool a bit (can’t be too hot when mixing with egg).
In a medium bowl, mix together flour, baking soda, and salt. Set aside.
In a large bowl, mix together the egg, sugar, and melted butter.
Stir the dry ingredients into the large bowl. It will form a large crumb texture.
Add the buttermilk, vanilla, and mashed bananas. Stir to combine, then fold in the chopped walnuts.
Pour the batter into the prepared loaf pan. Bake for about an hour, until a toothpick comes out clean. Loaf pans and ovens can vary greatly so check often to prevent from over baking. Cool completely on rack before glazing.
Sweet Buttermilk Glaze
Whisk together powdered sugar, vanilla, and buttermilk. Spoon onto the loaf, allowing it to dribble down the sides. If the glaze is too thick to run, add a couple drops more buttermilk.
Garnish the loaf with walnut pieces.
After the glaze has set, wrap the loaf in plastic wrap and store it in a cool place. Once the glaze has completely dried it is safe to store without refrigeration for a few days.
You can easily exclude the walnuts in this recipe if you want to make it nut allergy safe.
Keywords: banana bread