Banana Nut Bread with Cinnamon-Hazelnut Glaze

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Banana Bread with Cinnamon Hazelnut Glaze

Author: Kathy Schowe

Prep time: Cook time: Total time:

Ingredients:

• 4 cups all purpose flour
• 2 cups toasted hazelnuts, walnuts, or pecans
• 1 ½ cups sugar
• 1 ½ teaspoon baking soda
• 1 teaspoon salt
• 6-7 ripe bananas
• ¾  cup  Greek yogurt
• 4 eggs
• 1 ½ sticks brown butter, melt butter and brown in pan
• 2 ½  teaspoons vanilla

Cinnamon-Hazelnut Glaze

• 2 tablespoons cream cheese softened
• 4 tablespoons  milk or cream
• 1 tablespoon Italian hazelnut coffee flavoring syrup
• 3/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°. Spray 2 large loaf pans or 5 small loaf pans with non-stick cooking spray.
2. Roast nuts on baking sheet for 10 minutes. Cool and chop.
3. Brown the butter and let cool.
4. Chop bananas and add to a saucepan.  Cook down for 10-15 minutes until they get caramelized and very soft.  If you need to add a couple of tablespoons of butter to keep them from sticking to pan.  Let cool and add to wet ingredients.
5. In a mixing bowl whisk the flour, sugar, baking soda, salt, and nuts.
6. In another bowl, mix the mashed bananas, vanilla yogurt, eggs and brown butter.
7. Fold in the dry ingredients and then fill pans to ¾ full. Decorate the top with some whole nuts.
8. Bake small pans for 40 minutes and large pans for 50-55 minutes.
9. Meanwhile whisk all glaze ingredients together and set aside.
10. Remove from oven to rack, poke toothpick holes in top and brush with Cinnamon-Hazelnut Glaze.
11. Alternate topping:  Slice fresh banana and top the loaves with the slices, sprinkle with cinnamon sugar. 

Notes:

Everyone has their favorite banana bread recipe. I took my Mom's and added the brown butter and hazelnut glaze... I know she would love it!

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