Banana Bread with Glaze

Banana BreadThere is something to be said about ripened bananas. Typically these over ripened bananas get tossed away in our house as the kids will not go near them. What they don’t know, is that I take those bananas and make bread out of them. Funny to see how they do not go near the things, however they devour the slices of warm bread. This recipe is extremely easy to make, and creates a delicious loaf of bread, one that is dense and moist. Serve this with a sweet glaze and it is sure to be a hit not only with adults, but kids as well.

Ingredients:

  • 2 1/2 cups of all-purpose flour
  • 1 cup sugar
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 1 cup of vegetable shortening
  • 3 ripe bananas
  • 4 eggs, beaten
  • Dark Rum (optional)

(cook time: 1 hour)

Preheat your oven to 350 degrees. Now, with your mixer (hand or KitchenAid), beat the shortening, sugar, bananas, and eggs. In a separate bowl, add the flour, baking soda, and salt, and mix well. Slowly begin to the flour mixture to the other mix. Add about a quarter cup of rum, more if you like. You will now have your mix ready. Lightly butter a bread pan, and add the mixture to the pan. Cook in the oven for nearly one hour, possibly longer depending on your oven. Test the readiness by inserting a knife in the middle of the bread. If it comes out clean, you are good to go.

Once removed from the oven, carefully remove from the pan and let cool for nearly fifteen minutes. This is the hard part, waiting. During the cooling period, add about 1/2 cup of powdered sugar to a bowl. Begin to water to the sugar to make a glaze, one that is not too thick. Add to the top of the loaf, wait a few minutes for the glaze to set, then slice and enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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