Moist banana bread gets an upgrade with a sweet glaze on top! This iced banana bread is perfectly moist, easy to make, and irresistibly good.
If you haven't tried banana bread with icing yet, you're in for a treat! The icing hardens slightly and is the perfect contrast to the banana flavor. It's divine.
I always make this easy banana bread icing when I make any type of quick-bread. It tastes delicious on lemon bread, blueberry muffins, and zucchini bread!
Enjoy this banana bread with frosting as a tasty treat, snack, or sweet breakfast.
Are you bananas ripening too quickly? Freeze them and try this banana bread with frozen bananas!
Why you'll love it
- Easy glaze for banana bread
- Moist and tender crumb
- Quick, one-bowl banana bread recipe!
- A great way to use up ripe bananas
This banana bread recipe calls for pantry staples and of course, ripe bananas!
For the banana bread:
- Sugar & brown sugar - To sweeten the bread. It's not overly sweet, because the icing on top adds extra sweetness.
- Mashed banana - For the moisture and quintessential banana flavor. Most recipes call for a certain amount of bananas, but I find bananas range from very small to very big, so just mash enough banana to reach ¾ cup. For me that was one and half medium-sized bananas.
- Vegetable oil - Oil keeps the cake tender and moist.
- Eggs - Eggs provide structure for cakes. Large eggs are the standard in most recipes.
- All-purpose flour - Use the spoon and level method for the flour. The right amount of flour provides a moist cake that isn't too wet.
- Baking powder & baking soda - Leavening agents cause the batter to rise in the oven. If you haven't used your baking powder in ages, it may be time to buy a new one. Test it to see if it's active by dropping a teaspoon of it in hot water and looking for a bubbly reaction.
- Kosher salt - A small amount of salt enhances sweetness! If you only have table salt, decrease the salt to ¼ teaspoon.
For the banana bread glaze:
A simple glace icing or water icing is the perfect addition to quick breads! Here's what you need:
- Powdered sugar - For a silky smooth textured icing.
- Vanilla extract - A hint of vanilla!
- Water - To hydrate the icing sugar and make it into a pourable glaze.
How to make banana bread
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 by 5 inch baking pan with nonstick cooking spray.
In a large bowl, combine the sugar, brown sugar, mashed banana, and vegetable oil. Mix well with a spatula.
Add the eggs and mix until well incorporated.
After you mix in the eggs, add the dry ingredients to the bowl. Use the spatula to mix until a smooth batter forms.
Scrape the batter into the greased loaf pan.
Bake until the top turns golden brown and an inserted toothpick comes out clean, about 40 to 45 minutes. If you don't have a toothpick, you can use a sharp knife.
Carefully remove the pan from the oven and let the bread cool for a few minutes before turning it onto a wire rack. Pour or generously drizzle the cake with the icing while it's still slightly warm.
- Let the cake cool for a few minutes before removing it from the pan. It's much less likely to fall apart if it's not piping hot out of the oven!
- Don't overmix the batter. Just mix until the flour is incorporated, no need to go crazy with it. You can deflate the cake if you mix the batter too much.
- Use ripe bananas! When a banana ripens, its starch converts to sugar, making it creamier and sweeter. Don't use green or underripe bananas! They have a bitter taste and chalky texture.
Storage & Freezing
How to store:
Make sure the bread is completely cool before you store it! If you put warm banana bread in a container, it will condensate and create moisture. The moisture will cause it to get soggy and peris quickly!
Store the banana loaf in an airtight container or wrapped tightly in plastic wrap, on the counter for up to 3 days.
How to freeze:
Banana bread with icing is freezer-friendly! I like to freeze it in slices, so I can pull one out at a time. Place the slices on a half sheet pan, then place the sheet pan in the freezer.
Once the slices are frozen, transfer them to a freezer-safe zip top bag. Use within 3 months of freezing. Thaw on the counter or in the microwave in 15-second increments until slightly warm.
- Mix-ins: I love to add walnuts, but you could add chocolate chips, pecans, almonds, shredded coconut, dried cherries, golden raisins, sprinkles, or nutella swirls!
- Toppings: This banana bread recipe is topped with icing, but you could add something for crunch. Try turbinado sugar, cacao nibs, granola, or nuts!
- Lemon icing: Swap one tablespoon of the water with lemon juice.
- Orange icing: Swap one tablespoon of the water with freshly squeezed orange juice. Add some orange zest too!
There are a few culprits for dry banana bread. Do not overbake the bread. If you leave it in the oven too long, it will dry out. Another culprit is too much flour. You need enough flour to give the bread structure so it's not too wet, but not enough to make it dry.
Yes, banana bread can sit out overnight, but if you don't wrap it up it will dry out! It's best to tightly wrap the bread in saran wrap or place it in a large zip top bag. Just be sure to let it cool completely first, or it will condensate and go bad.
No, but it only takes a second and it's so delicious! Once you let it sit for a few minutes, it hardens slightly. The bread is lightly sweet, so the glaze is the perfect addition without making it too sweet. I highly recommend it!
More Quick-Bread & Muffin Recipes
- Gluten Free Banana Bread
- Almond Flour Cornbread [With Cornmeal]
- Almond Flour Banana Muffins
- Gluten Free Banana Chocolate Chip Muffins
Banana Bread with Sweet Glaze
- 9 x 5 inch loaf pan
- Mixing bowl
- Measuring cups & spoons
For the banana bread:
- ¼ cup sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- ¾ cup mashed banana
- 2 eggs
- 1 ¼ cup all-purpose flour or Bob's Red Mill's 1:1 Gluten Free Baking Flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the banana bread glaze:
- 1 cup powdered sugar
- 2 tablespoons water
- ½ teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5 inch loaf pan with nonstick cooking spray.
- In a large bowl. combine the sugar, brown sugar, mashed banana, and vegetable oil. Mix well with a spatula.
- Add the eggs and mix until incorporated.
- Add the all-purpose flour, baking powder, baking soda, and kosher salt to the bowl. Stir until a smooth batter forms, and the dry ingredients are completely incorporated.
- Pour the batter into the greased loaf pan. Bake for 40 to 45 minutes, or until a toothpick comes out clean.
- Let the banana bread cool for a few minutes before flipping it onto a wire rack.
- In a small bowl, whisk the powdered sugar, water, and vanilla. While the banana bread is still slightly warm, generously drizzle the icing onto the top of the banana bread until completely covered.
- Slice and enjoy!