Betty's Banana Nut Bread with Lemon Sugar Glaze Recipe

In this video, Betty demonstrates a viewer request, Betty's Banana Nut Bread with Lemon Sugar Glaze. It's great as a sweet treat for breakfast, but elegant enough for a dessert at dinnertime!

Ingredients:

1/2 cup peanut oil (You may use olive oil, corn oil, Wesson oil, etc.)
1 cup sugar
2 well beaten eggs
3 ripe bananas, mashed
3 tablespoons milk
1/2 teaspoon vanilla extract
2 cups self-rising flour
1/2 cup chopped pecans
cooking oil spray

Blend 1/2 cup oil and 1 cup sugar together. Add 2 well-beaten eggs and 3 mashed ripe bananas. Beat well. Add 3 tablespoons milk and 1/2 teaspoon vanilla. Stir. Add 2 cups self-rising flour, and blend until completely combined. Stir in 1/2 cup chopped pecans. Pour mixture into a 9-inch by 5-inch loaf pan that has been sprayed with cooking oil. Bake for about 45 minutes in an oven that has been preheated to 350 degrees. The banana bread will be done when a toothpick inserted into the middle of the bread comes out clean. Cool to room temperature, remove from loaf pan, and place on a serving plate. Top with icing or glaze, if desired. I used a Lemon Sugar Glaze, which is below:

Lemon Sugar Glaze:

1 cup confectioner's sugar
1 tablespoon lemon juice (You may use fresh or bottled lemon juice.)

Mix the confectioner's sugar and lemon juice together in a small bowl. If it seems too thick to spread on the banana bread, add more lemon juice. If is seems thin, add more confectioner's sugar. Glaze the banana bread by spreading the glaze over the top and letting it spill over the edges. It's terrific!!!

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[lvick3]

Betty, I have a recipe that is identical to this except, instead of oil, it calls for 1/2 cup softened butter. Is there going to be a differenece in taste, or is it considered just a substitute?

[bettyskitchen]

@lvick3 You may just substitute the butter; it will taste about the same.

--Betty :)

[EvilandRandomppl]

How do I store it if I'm going to eat it within a few days?

[bettyskitchen]

@EvilandRandomppl Just cover the banana nut bread completely with plastic wrap or aluminum foil, and it will be fresh for a few days in the refrigerator. If you have plastic containers that seal, you can put slices of it in containers--or you may use Zip-lock bags, sealed tightly.

--Betty :)

[Iman132]

Betty, I just love your videos. Very simple and easy to cook. Well done.

Greetings from Abu Dhabi ;-)

[bettyskitchen]

@Iman132 Thanks for your lovely comment! I appreciate it so much!

--Betty :)

[lvick3]

Betty I finally made it, and it was sooo good! I made three batches. The first batch didn't have enough banana flavor, but I think my bananas weren't as ripe as I thought they were. My next two batches had a great banana flavor, I guess my bananas were finally very ripe. I will make this again. Thankyou. I love watching and trying your recipes.

[567smoothie]

Hi Betty! Thank you so much for the video. I just made the banana bread yesterday and everyone liked it! Can I ask you a question? Can I add some corn meal to the bread and make it banana corn bread? If I can, how much should I add? Thank you!

[MARIELA2011]

Thank you Betty I have become a fan of yours I recently did your carrot cake an your banana nut bread it was delicious I love the way you explain things it makes it so easy thank you ...

[bettyskitchen]

@MizAngelwingz I hope you enjoy the recipe!

--Betty :)