I know I have a pretty good banana bread recipe, but this one is sublime. And it comes with cinnamon glaze. I’m not surprised it’s so delicious, since I found the recipe on Tutti Dolci, plus it gave me a chance to use more of the graham flour I bought a while back. Plus did I mention there’s a cinnamon glaze?
I started with the graham flour. Turns out I had a canister available for the leftovers, once Nathaniel modified the label for me.
I put in the whole wheat white flour, wheat germ, graham flour, baking soda, baking powder, and salt. Then I doubled the cinnamon, and added the allspice. The recipe called for a pinch of nutmeg and I JUST got a set of odd-size measuring spoons at some crazy online sale, which included to my delight, a pinch! I put the pinch spoon next to a teaspoon for perspective.
It’s very wee.
Nathaniel was my spice helper too. He grated the nutmeg and also did all the dumping of spices into the bowl.
It all looked good. I whisked.
Next, the bananas. They were already overripe and disgusting. Nathaniel took on the mashing, and did a great job.
Next up was honey. My awesome friend Carol brought over some wildflower honey some weeks before, and I’d been waiting for the right recipe that I thought would bring out the flavor. A half cup was needed, which seemed just right.
Nathaniel beat the egg for me. In it went, along with buttermilk, canola oil, and vanilla bean paste.
A good whisking made it all a little less creepy-looking.
I’d lost my helper at this point, as he’d gone up to bed. I poured the liquid ingredients into the dry, and mixed just enough to incorporate.
I poured it into a loaf ban and baked for about 40 minutes or so. It smelled great, it looked good, but since I wasn’t going to glaze it until the following morning, I had no idea how it tasted.
Bright and early the next morning — well, slightly bright and somewhat early — I got the glaze together. Powdered sugar, milk, cinnamon, a little butter, and some vanilla.
The bread sat there, waiting patiently, biding its time.
I tried doing a lovely drizzle, but I slipped and suddenly there was a huge, un-drizzly blob.
I tried spreading it to compensate.
It looked a little better once the glaze set a bit.
And about the flavor?
The combination of the moist, fluffy, cinnamon graham banana bread with the sweet light glaze on top is completely irresistible. I mean it. You can’t stay away from it. There is no escape from its perfection; you must simply eat it until it’s gone. Share it. It will make you popular.
CINNAMON GRAHAM BANANA BREAD RECIPE (original)
My version of Cinnamon Graham Banana Bread (adapted from Tutti Dolci)
2/3 + 1/4 cup whole wheat white flour
1/2 cup graham flour
1/3 cup toasted wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon allspice
pinch of nutmeg
1 1/2 cups mashed ripe banana (3 medium to large bananas)
1/2 cup honey
1/4 cup canola oil
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 teaspoon vanilla bean paste
2/3 cup powdered sugar
1/4 teaspoon cinnamon
1 tablespoon 1% milk
1/2 tablespoon melted butter
1/2 teaspoon vanilla extract
Heat oven to 350 degrees and spray or grease a loaf pan.
Whisk together the flours, wheat germ, baking soda, baking powder, salt, and spices. Make a well in the center, and set aside.
In another bowl, mash the bananas, then add the honey, oil, buttermilk, egg and vanilla. Mix well.
Add the liquid ingredients to the dry (pouring into the well) and mix until just combined. Do not overmix, the texture of this is just lovely if you take it easy.
Pour the batter into a loaf pan and bake for 30-45 minutes, this will really depend on your oven. Cool in the pan for ten minutes, then move to a wire rack.
Once the bread is cool, you can glaze it. To make the glaze, whisk the powdered sugar, cinnamon, milk, butter, and vanilla together, then drizzle, plop, glob or spread onto the loaf. Really, drizzling it is the best. Allow it to set and then commence devouring.