I buy bananas every week; some are nearly ripe, and others are greener than yellow. Only my son and I eat them, so I cannot figure out why I feel the need to buy at least eight bananas. I stand there with my two produce bags, putting the nearly ripe together and the greener ones in the other bag. If you are scowling at your screen and wondering “what?” here’s my reason: I don’t like to put them together in one bag, as I think that the yellow ones are going to hasten the ripening of the green ones. Be aware that I base this brilliant supposition on a vague understanding of the properties of ethylene gas, so do not assume that I know something you do not. In fact, it is highly likely that I am entirely wrong.
Anyway, I digress...moving on. Inevitably, I end up with over-ripe bananas. I cannot bring myself to just toss them into the compost pile, as they are perfectly good bananas for smoothies or banana bread. Instead, I toss them into a freezer bag and freeze them for later use. Well, on Sunday, I realized that I had a virtual grove of bananas in my freezer – it was time for banana bread.
For some reason, I seem to collect recipes for banana bread. I have light ones, with nuts, without nuts, with rum, without rum, and the list goes on. Of course, I did what anyone would do with a library of banana bread recipes, I decided to use an entirely new one from the Baking Illustrated cookbook.
I did make some changes; instead of walnuts, I used pecans, and I added a lime-powdered sugar glaze, which is part of a Cooking Light banana bread recipe.
Lime Glazed Banana Bread Printable recipe
2 cups flour
1 ½ cups pecans, toasted and chopped
¾ cup sugar
¾ teaspoon baking soda
½ teaspoon salt
1 ½ cups ripe, mashed bananas (I used 3)
¼ cup Greek yogurt (I only ever have Greek yogurt, but you can use plain yogurt)
2 large eggs, beaten
½ cup unsalted butter, melted and cooled
1 teaspoon vanilla
Zest of one lime
3 tablespoons freshly squeezed lime juice
1 cup powdered sugar
Preheat the oven to 350 degrees. Toast pecans in oven for 8 minutes; let cool and coarsely chop.
Melt butter and set aside to cool.
Grease and flour a 9x5 loaf pan.
Mix dry ingredients and pecans in a large bowl.
Mash bananas and mix with the butter, eggs, yogurt, lime zest, and vanilla.
Gently fold banana mixture into dry ingredients, take care to not over-mix the batter.
Pour into greased and floured loaf pan.
Bake for 55-65 minutes or until brown and a toothpick comes out clean.
While bread is baking, make glaze by stirring lime juice into sifted powdered sugar; as soon as bread is removed from oven, pour on glaze and allow to cool in pan for 15 – 20 minutes, or until glaze is completely absorbed. Invert onto a rack and serve warm.