Banana bread is undoubtedly my favorite breakfast food.
You know, aside from doughnuts and cinnamon rolls and Reese’s Puffs cereal… But I digress.
It all started back in high school when I started going off campus to Starbucks on my off periods. My friend and I would walk all the way there just to get a slice of banana bread and a caramel frappuccino during second period.
Those were the days…
Of course, once I stopped drinking sugar filled caffeinated beverages on a regular basis, I also stopped having an excuse to go to Starbucks for a slice of banana bread.
This banana bread blows that Starbucks banana bread right out of the water though.
It’s is so moist (in an amazing gluttonous way) and topped with a maple bourbon glaze that seeps into the bread the longer it sits. It’s essentially a gorgeous mash up of the top food groups – bread, booze, sugar, and fruit.
Can you think of a better way to start your day?
I’ll give you a hint, the answer is NO.
- Nonstick vegetable oil spray
- 1¾ cup all-purpose flour
- 1½ teaspoons baking soda
- ¾ teaspoon kosher salt
- 3 large eggs
- 1½ cups sugar
- 2 tsp cinnamon
- 1 tsp vanilla
- 1 cup mashed ripe bananas (about 2 large)
- ¾ cup vegetable oil
- 1 tsp vanilla
- 1½ tablespoon bourbon (you can add more if it’s not strong enough)
- 2 tablespoons maple syrup
- 8 tablespoons powdered sugar
- Preheat oven to 350°. Coat a 9x5x3-inch loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, cinnamon, vanilla, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
- Bake until a tester inserted into the center of bread comes out clean, 60-70 minutes. Transfer to a wire rack; let bread cool in pan for 5-10 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.
- For the glaze, combine all ingredients in a small bowl and whisk until evenly combined. Pour glaze over baked cake.
*Banana bread recipe adapted from Bon Appetit