Glazed Banana Bread

Here in Taiwan we have so much fresh fruit and often it will go bad in this warm weather before I can use it. But right now bananas are in season and generous people keep giving us bunches. I have been cutting them and freezing them in baggies. Savannah loves munching on small, frozen pieces and another favorite is a smoothie! I just throw in some milk or juice, yogurt (of any kind and flavor) and pieces of frozen banana. Whalah! You have a refreshing drink!
But lately I have been experimenting with different banana bread recipes and developed this one. It’s moist with a crumb topping AND glaze. It’s so easy! If you can peel a banana, you can make this.

Glazed Banana Bread
Preheat oven to 350 degrees. Mix in a bowl:
1 egg
2/3 cup sugar
½ cup oil
3 bananas, mashed
1 teaspoon vanilla extract
Stir just until blended. Add:
2 cups flour
1 teaspoon baking soda
Pinch of salt
Dash of nutmeg
1 teaspoon cinnamon

Mix. The batter will be THICK. Pour into a greased 9x9 pan or fill 2/3 full in a muffin tin.

Crumb Topping
1 tablespoon butter, softened
¼ cup brown sugar
½ cup oatmeal
2 tablespoons flour
Dash of nutmeg
1 teaspoon cinnamon

If I have granola on hand, I’ll throw that in the mix as well. It gives it a nice crunch.
Mix and sprinkle to the top of the batter. Bake for about 20 minutes. I insert a knife right into the middle to check doneness. There should be no batter sticking to the knife. Once out of the oven, cool for about an hour before adding the glaze.

Glaze

(these ingredients are all approximates- just play around with the ingredients until you get a good consistency)

1 tablespoon butter, melted

1 tablespoon milk
½ cup powdered sugar

Blend and pour into a baggie. To get the drizzled look, just cut off the corner, squeeze and make designs on the bread. (example pictured)