One of Hubbies’ favs is banana bread. I got the original 🍌 Banana Nut Bread recipe from my sister-in-law, Sandy, just after Hubbie and I got married. I’ve adapted it over the years. This one has some pumpkin pie spice and everything nice added to it. Hubbie likes vanilla icing on his. I’ve gone KETO and he’ll have to eat this whole loaf himself over the next few days. Oh, wait, it’s been 2 days, some family came over and it’s GONE!
I also made a KETO version of this Bread. If you are into low-carb high-fat recipes, check it out. KETO Spiced Zero 🚫 Banana🍌Nut Bread
Ingredients
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Spiced Banana Nut Bread
- Vanilla Icing
Instructions
-
Spiced Banana Nut Bread
- Wash hands. Preheat oven to 350°F (175°C)
- In a large mixing bowl, add in the flour, baking soda, salt and pumpkin pie spice. (If you don't have pumpkin pie spice, add 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger and 1/4 tsp cloves). Use a wire whisk to blend the dry ingredients together.
- In another medium to large bowl add in the bananas, sugar, eggs and melted butter. Use a hand mixer to mix everything together. Add the wet mixture to the dry mixture and stir with spatula or spoon until combined. Then mix in the nuts.
- Grease up a 4x9 loaf pan with softened butter. Use a spatula to add the bread batter evenly into the loaf pan. Bake @350°F (175°C) for 1 hour and 25-30 minutes. You can cover the top of the bread after bread has risen to prevent top from getting too brown. Remove foil ten minutes before end of baking time.
- Every oven is different; When close to end of baking time, insert toothpick or butter knife into middle of bread, if it comes clean, it is done. Remove bread from oven, leave the bread in the pan (do not cut the bread) and place on a wire rack to cool. Cool for about 15-20 minutes. Vanilla Icing (Optional)
- In a small bowl, use a fork or wire whisk to blend together the confectioners sugar, vanilla and water. Add more water if too thick; add more confectioners sugar if too thin, until you reach desired consistency. Adding the Goodness on Top
- Remove bread from loaf pan and place on top of wire rack with a parchment lined baking sheet underneath. While banana bread is still warm, but not hot, drizzle on the icing on the top with a spatula and spread it all over the top, use excess drips of icing to cover outer edges of bread. Wait another 10 minutes for icing to harden before cutting into the bread.
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Notes
Storage: After the banana bread has completely cooled, wrap in plastic wrap or store in air tight containers. You don't have to refrigerate it, but we do because it can last up to 7 days if refrigerated. 1-2 days if not refrigerated.
Reheating: Toaster oven is great for heating up a slice, then add a pad of butter (optional) or microwave a slice for about 3o seconds.
