Ingredients for Banana Bread
- Nonstick Cooking Spray
- 1 1⁄2 cups all-purpose flour, plus more for molds
- 3 large, very ripe bananas
- 1/3 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
Ingredients for Banana Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon banana flavoring
- Several drops yellow food coloring
Ingredients for Bruised Banana Glaze
- 1 tablespoon vodka
- 1⁄2 teaspoon ground cloves
- 1 drop of black food coloring
- 1⁄2 teaspoon ground cinnamon
Steps for Banana Bread
1) Preheat oven to 375 degrees. Wrap a sheet of heavy-duty aluminum foil lengthwise over one side of a banana. Create 6 foil molds using this method and lay them on a large rimmed baking sheet. Lightly spray molds with cooking spray and dust lightly with flour. Set aside.
2) Peel bananas and mash in a medium bowl. Add melted butter, sugar, and egg. Beat by hand until blended. Add vanilla, baking soda, salt, and flour. Mix until just combined.
3) Pour batter into a piping bag fitted with a large round tip. Pipe batter into your banana molds, filling each about three-fourths of the way to the top. Bake for 25 to 30 minutes, until a toothpick inserted into a center comes out clean and tops are puffy and a crisp brown.
4) Allow to cool completely, then remove from foil molds. Chill until cold to the touch before frosting.
Steps for Banana Buttercream Frosting
1) Cream butter in a stand mixer until smooth. Slowly incorporate confectioners’ sugar, beating until fluffy. Add salt, vanilla, and banana extract. Beat until smooth. Incorporate drops of food coloring until desired shade is reached.
2) Coat each banana bread smoothly with frosting until bread is completely concealed. Chill for a few minutes, until frosting is firm, and then use water-moistened fingertips to smooth surface completely. Chill again.
Steps for Bruised Banana Glaze
Mix vodka, coves, food coloring, and cinnamon in a shot glass. Using a fine-point brush, do the final decorating by dotting the “bananas” randomly, painting thin strips along the edges, and using a heavy dose of the mixture on the tips, all to make them look like ripe bananas. Allow to firm up and chill in the refrigerator until ready to serve.
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