I know I've talked before about how I have a thing for buying bananas, and forgetting to eat them before they start turning brown. Well, after months of abstaining from buying bananas for this very reason (especially as I have at least five bananas in the freezer, just waiting to be turned into banana bread) I made the same mistake. Why do I never learn?
Well, it goes back to that whole thing I was talking about before: positive reinforcement. See, when I saw that the bananas had developed brown spots and were therefore as good as dead to me as a snack on their own, I of course used it as an excuse to try out some new banana bread. I was rewarded for not only purchasing unnecessary bananas but allowing them to languish on my counter with what I call luxury banana bread - any banana bread that calls for a full half cup of butter.
I adapted the recipe from Mini Baker's banana cupcakes with cinnamon honey buttercream frosting. These cupcakes sounded stupidly good, but unfortunately if I were to make 18 frosted cupcakes, I would probably end up eating 17 of them. Given that I'm cursed (blessed?) with a partner who does not especially like treats, it seemed like the right thing to do to reduce the sugar (as usual) and adapt this into a banana bread that I could have much more help with. To protect my waistline.
banana bread with cinnamon honey glaze
1/2 cup butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 1/2 cups mashed ripe bananas
1/4 cup buttermilk
2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda1/4 teaspoon salt
1/2 cup icing sugar
3 tablespoons plain yogurt
1 tablespoon honey
1/2 teaspoon cinnamon
- Bread: Preheat oven to 350ºF. Line a loaf pan with foil and grease it.
- In a medium bowl, cream butter and sugar. Add eggs, bananas and vanilla, stirring well to combine. Mix in buttermilk.
- Sift together flour, baking powder, baking soda and salt. Add to the wet ingredients and stir until just combined. Do not overmix!
- Pour batter into loaf pan and bake for 50 minutes to 1 hour, or until a cake tester comes out clean.
- While that's baking, make your glaze by stirring together all the ingredients in a small bowl. Glaze your loaf while still warm.