Banana Bread Recipe With Almond Glaze

ALMOND BANANA BREAD

Steps:

• Preheat oven to 350°.
• Use a fork to mash the bananas into the bottom of a bowl, removing as many lumps as possible.
• Add the eggs, oil, milk, and almond extract to the bowl with the bananas and whisk to combine.
• In a separate bowl, stir both flours, sugar, baking powder, and baking soda together, then stir the dry ingredients into the wet ingredients. Last, stir the almonds in by hand.
• Grease a 9x5 bread pan, then pour the batter into the pan and bake bread for 45-50 minutes, or until a toothpick comes out clean. Leave bread in bread pan for 10 minutes, then run a knife along the edges and carefully invert it onto a cooling rack.
• While bread is cooling, prepare the glaze: Place sliced almonds on a baking sheet and toast them for 7-10 minutes, or until they're slightly golden brown. Meanwhile, stir powdered sugar, milk and extract together.
• Once the bread has cooled, drizzle the glaze overtop, then sprinkle with the toasted almonds. Slice and enjoy!

BANANA-ALMOND-CHOCOLATE QUICK BREAD WITH CREAM CHEESE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

BANANA BREAD RECIPE WITH ALMOND GLAZE

Steps:

• Peel and mash the bananas.
• Cream the butter, sugar and eggs. Make sure the butter is room temperature. You want it soft. If you just took it out of the fridge put it in the microwave for about 10 seconds or until soft. Don't let it melt; you just want it soft.
• Add flour and salt to the creamed mixture. Mix well. After you add these two ingredients the mix will turn into soft crumbs.
• Dissolve baking soda in warm water and add to mixture.
• Blend in the mashed bananas.
• Bake in a well greased pan at 325º for 1 hour.
• GLAZE :
• About five minutes before the bread is done, mix in a sauce pan the glaze ingredients.
• On low heat melt these three ingredients together and stir for a few minutes. You want the mix to thicken just a little bit.
• After your bread is baked and out of the pan add the mix on top of them.
• When the glaze cools down it will become harder and almost crystalize.
• Enjoy!

ALMOND FLOUR BANANA BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare a bread pan with cooking spray.
• Mix eggs and vinegar together in a bowl; add bananas, coconut oil, honey, and vanilla extract and stir until blended.
• Sift flour, cinnamon, baking powder, nutmeg and salt together in a large bowl; stir into banana mixture until well blended. Pour batter into prepared bread pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.