Easy Iced Banana Nut Bread Recipe

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Home » Easy Iced Banana Nut Bread Recipe

ByMaria July 23, 2025

Okay, so, this Easy Iced Banana Nut Bread Recipe? It’s not just a recipe; it’s a lifesaver. Seriously. It’s the kind of thing you whip up when you’ve got bananas turning brown faster than you can blink, and you need something comforting and delicious. It’s sweet, nutty, and the icing? Oh man, the icing just makes it. You gotta try it. Like, right now.

My husband, Mark, is obsessed with this bread. Seriously, I swear he starts strategically “forgetting” to eat the bananas just so I’ll make it. And the kids? Forget about it. They fight over the end pieces with the most icing. One time, I made a double batch for a bake sale, and my own kids tried to sabotage the whole thing so they could keep it all. I found them hiding a loaf under a blanket in the living room! I swear, this recipe is part of our family’s DNA now.

Why You’ll Love This Easy Iced Banana Nut Bread Recipe

Okay, first of all, it uses up those sad, spotty bananas staring at you from the counter. No more banana guilt!
It’s ridiculously easy. If I can do it (and trust me, I burn water sometimes), you can do it.
The icing is like a hug in dessert form. It’s that good.
Nuts! Adds that satisfying crunch, ya know?
It makes your house smell AMAZING. Like, “open house” amazing.

How to Make It

Okay, so first, mash those bananas. The riper, the better, because, like, the sweetest, ya know? I usually use a fork, but sometimes I get lazy and just use my hands. Don’t judge. Then, cream together the butter and sugar. I always forget to soften the butter beforehand, so I microwave it for like, 10 seconds too long and it melts a little. It still works!

Next, beat in the eggs. One at a time, like the recipe says. I usually end up with shell in there, but, whatever, adds texture, right? Then, mix in the mashed bananas and vanilla extract. Don’t skip the vanilla! It makes everything taste better.

In a separate bowl, whisk together the flour, baking soda, and salt. I always make a mess doing this, flour everywhere. Just embrace it. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! It’ll get tough. Then, fold in the nuts. I use walnuts because that’s what I usually have, but pecans are good too. Or, you know, whatever nuts you like.

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Pour the batter into a greased and floured loaf pan. I usually just use cooking spray, because who has time for greasing and flouring? Bake it for like, an hour, or until a toothpick inserted into the center comes out clean. Sometimes it’s a little gooey in the middle. That’s okay too. Let it cool completely before icing.

For the icing, just whisk together the powdered sugar, milk, and vanilla extract. I usually add more milk than it says, because I like it drippy. Drizzle it over the cooled bread and try not to eat it all before it sets. Good luck with that.

Ingredient Notes

Overripe Bananas: Seriously, the blacker, the better. Don’t even think about using the yellow ones. It’s like, banana law.
Butter: Real butter, people! Don’t even try margarine here. I mean, you can, but why would you want to?
Nuts: I’m a walnut girl myself, but pecans? Almonds? Even macadamia if you’re feeling fancy! Just don’t skip them.
Powdered Sugar: Don’t be tempted to use granulated sugar for the icing. Just don’t. It’ll be gritty.
Vanilla Extract: Imitation vanilla is a crime against baking. Just saying.

Recipe Steps:

Mash bananas until smooth.
Cream butter and sugar together.
Beat in eggs, then stir in bananas and vanilla.
Whisk dry ingredients and gradually add to wet ingredients.
Fold in nuts.
Pour batter into a prepared loaf pan.
Bake until a toothpick comes out clean.
Cool completely.
Whisk icing ingredients and drizzle over bread.
Devour (optional, but highly recommended).

What to Serve It With

Honestly? Nothing. This bread is a star all on its own. But, if you must have something, a cup of coffee or tea is nice. Or, you know, a big glass of milk.

Tips & Mistakes

Don’t overmix the batter! It will make the bread tough. Mix until just combined.
If your bananas aren’t ripe enough, you can bake them in the oven for a few minutes to soften them up. I haven’t tried this, but my grandma swears by it.
Keep an eye on the bread while it’s baking. If it starts to get too brown, tent it with foil.
Don’t ice the bread while it’s still warm. The icing will melt and run off. It’ll still taste good, but it won’t look as pretty. I’ve learned this the hard way MANY TIMES.

Storage Tips

Store any leftover banana bread in an airtight container at room temperature. It’ll stay good for like, 3 days. If you wanna keep it longer, wrap it tightly in plastic wrap and freeze it. And, yes, eating it cold straight from the fridge is totally acceptable. Especially for breakfast. Don’t judge me!

Variations and Substitutions

No nuts? No problem! Just leave them out. It’ll still be delicious.
Want to make it chocolate? Add some chocolate chips to the batter. I’ve also tried cocoa powder but it was kinda dry, so maybe add some extra oil if you go that route.
If you’re feeling fancy, you can add a streusel topping. I’ve never done this because I’m too lazy, but I bet it would be amazing.
I’ve swapped the white sugar with maple syrup before when I ran out, and it was pretty good! Just a slightly different flavor.
Once I tried to use oat flour because I thought I was being healthy. It was… dense. Not recommended.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just swap the all-purpose flour for a gluten-free blend. I’ve done it a bunch, just check the blend has xanthan gum or your bread will be crumbly.

Do I HAVE to use nuts? I’m allergic.

Nope, skip ’em. It’s still yummy without ’em.

Can I use brown sugar instead of white?

Yep! It’ll give it a slightly more molasses-y taste. I kinda dig it.

How do I keep the nuts from sinking to the bottom?

Toss ’em in a little flour before you fold ’em in. Works like a charm! Or, you know, just embrace the nut-bottom.

What if I overbake it?

It’ll be dry. But hey, toast it and slather it with butter! Problem solved!

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