You may have noticed that I make a lot of banana bread. That is because I can never tell how many bananas my kids will eat!
Sometimes, they will go through two bunches of bananas in two days, other times they hardly touch them. Since they are relatively inexpensive ,and we love banana bread, I don’t mind when they get too ripe for snacking. So when I had a lot of bananas to bake up into bread today, I figured why not have a little fun with them?
I thought I would share my favorite banana bread recipe and the delicious glaze that I used on these pumpkin banana bread treats.
I have made several banana bread recipes in the past, but my all-time favorite is the one off of the back of Publix brand flour. And it is not surprising – generally speaking the recipes that come on the packages of well-known brands/companies are excellent. They have the financial backing to hire professional chefs to create tried-and-true recipes that give consistent results.
Banana Nut Bread (from Publix All-Purpose Flour)
- 2 Tbsp Milk
- 1/3 cup vegetable shortening
- 3/4 cup sugar
- 2 large eggs
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp soda
- 1-1/4 cups mashed ripe bananas (click here to see how I mash mine)
- 1 cup chopped walnuts
Preheat oven to 350F. In a large bowl, cream together milk, shortening, and sugar. Add eggs and beat well. Mix in the flour, baking powder, salt, and baking soda. Stir in bananas and nuts, blending well. Pour into a greased 9x5x3 inch loaf pan. Bake for 50 minutes or until center tests done. Remove from pan and cool on rack. Wrap tightly to store. One loaf yields about 10-12 slices.
This recipe cooks up beautifully at any size – just adjust the length of time in the oven accordingly. I used a mini bundt pan to create these pumpkins, and it took about 45 minutes.
I wanted an icing that tasted like fall, and since I adore the combination of buttery caramel and banana bread, I used the Martha Stewart’s recipe for Browned Butter Icing (click on recipe title for link). I made four times this recipe to allow myself the ability to dip the pumpkins into the icing and get an even coating.
There were a lot of ulterior motives going on with these pumpkins – I wanted to get rid of my over-ripe bananas, I wanted to figure out a way to use up some leftover orange sugar that my son had from a school party, and I needed a dessert for dinner guests tonight. Being that I wanted to use up the orange sugar, I sprinkled that on the pumpkins. Otherwise, I probably would have tinted the icing orange with food coloring to get the orange effect.
The stems are regular size marshmallows that I rolled between the palms of my hands to elongate. I dipped them in melted chocolate. Then I melted some green chocolate and piped the tendrils and leaves.
You really don’t have to do all of that to achieve the pumpkin look. Just tinted icing will do the trick, but I was having a lot of fun, so I went the extra step.
Even if you don’t turn your banana bread into pumpkins, try out the recipe – it is a keeper!
And if you do decide to try the pumpkins, you have plenty of time because pumpkins work for about both Halloween and Thanksgiving!