This family recipe passed down from my nana has withstood the test of time and will always be the most delicious banana bread to ever exist. Tender, moist, not too sweet, and full of that homemade love. If you’re needing a taste of a grandma’s love… here’s your recipe!
I can't believe I'm saying this, but yes, this IS better than my Nana's banana bread, and while I'm so sorry, Nana, I think you'd agree with me. This recipe is one of the only recipes I have that I could classify a "family recipe." This banana bread has so many ties to my childhood. Growing up, I remember my mom making this often from my grandma's handwritten recipe card.
When I think of my Nana, I think of her banana bread. What a joy it is to still be able to share pieces of her with others. Years ago, one of my closest friends asked if I had a recipe for banana bread, and of course, I sent her my nana's recipe. My friend made it and instantly texted me saying how incredible it was, and she continued to make it and share it with friends and family. To this day, she still uses this recipe and has gotten so many others hooked on it, too. I know that my nana would be over the moon to hear this. So, the time has come that I share it with you. It's a very simple recipe, but I think that's what makes it so beyond delicious. Real butter, ripe banana, warm spices, and huge amounts of love.
Ingredients for Old Fashioned Banana Bread
- granulated sugar
- egg, room temperature
- vanilla extract
- unsalted butter, melted
- medium-sized ripe bananas, mashed
- all purpose flour
- baking soda
- kosher salt
- ground cinnamon
- ground cardamom
- pecans or walnuts, roughly chopped (optional)
Ingredients for Cinnamon Glaze
- powdered sugar
- vanilla extract
- ground cinnamon
- kosher salt
- whole milk
How to Make Perfectly Moist Banana Bread
1. Preheat oven to 350°F and grease and line a loaf pan with parchment paper. Set aside.
2. In a medium sized bowl, combine the sugar, egg, and vanilla. Whisk to combine and stir in the melted butter. Add the mashed banana and combine.
3. In a small bowl, combine the flour, baking soda, salt, cinnamon, and cardamom.
4. Add the dry ingredients into the wet ingredients and stir until almost combined. Add the chopped pecans or walnuts and stir to incorporate, but do not overmix.
5. Pour the batter into the prepared loaf pan and spread out evenly.
6. Bake for 55-60 minutes, or until a toothpick comes out cleanly when inserted. Check on the bread around the 45 minute mark, and if it is getting too dark on top, cover with foil for the remainder of the cooking time. Remove from the oven and allow to cool in pan for 15 minutes before removing and transferring to a wire cooling rack to cool completely.
How to Make a Cinnamon Glaze
1. While the banana bread is cooling, prepare the cinnamon glaze by combining the powdered sugar, vanilla, cinnamon, and salt in a small bowl and slowly add the milk until smooth and the consistency you desire. I like mine on the thicker side, but if you want yours runnier, add small splashes of milk at a time. (Glaze will not set as hard as royal icing, but it firms up nicely. If you want a runnier glaze, add a little more milk.)
2. Drizzle or pour the glaze over the cooled banana bread and sprinkle more chopped nuts, if desired, and allow glaze to set. Slice and enjoy!
How to Store Cinnamon Glazed Banana Bread
Store any leftovers in an airtight container for up to 3 day at room temperature, or in the refrigerator for 5 days.
This banana bread freezes really well and can be frozen with or without the glaze. Place in an airtight container or wrap really well with plastic wrap and freeze for up to 3 months. Make sure to write the name of the baked good and the date it was made on the container or wrapped banana bread for easy identification later. Thaw in the refrigerator before serving and warm slices in the oven, air fryer, or microwave.
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