I call this banana bread sneaky for a very good reason – it is just that.
From the outside, it’s a picture of pure and utter indulgence. I mean, that glaze? With the bourbon! And the vanilla beans! Oh, mama. It’s ridic. It’s what all glazes should aspire to be!
Buuuuuuuuuuuut! That’s totally not the sneaky part (although, if you eat enough of that glaze, a little buzz will sneak up on you – no doubt!). The sneaky part is what’s hiding on the inside. Because, it’s what’s inside that counts, right?
Inside this luscious loaf is – go ahead, roll your eyes(!) – olive oil and maple syrup! Yes – I am obsessed. No – I cannot stop. No… I haven’t even tried.
P.S. I do have copious amount of butter on the way, too – I pwomise!
One of the most important parts to baking a beautiful loaf is choosing the most butter faced bananas possible. You want them dark, disgusting, and close to death. They should look something like this:
They might not be lookers, but they make a darn good loaf of bread. Sometimes ugly works.
When it comes to choosing your olive oil and maple syrup, I find using quality choices in both categories really makes all the difference in the final product.
Note – when I say quality, I don’t mean fancy. Although fancy would be fine, I’m just asking you to explore using a nicer bottle than the Aunt-Ja-you-know-who one that they sell next to the cereal or the olive oil that is mixed with other crappy oils that won’t taste as lovely as the pure stuff. A nice bottle of maple and olive oil are key kitchen investments if you use them frequently. I promise you won’t regret the upgrade.
Let’s move on to the glaze. The glaaaaaze! Dude, I don’t even want to tell you how many tablespoons of this boozed up bourbon/maple/vanilla bean concoction were consumed before 9 am… good thing I walk to work.
Overall, this banana bread is a win. It’s got bananas, olive oil, maple syrup, AND flippin’ bourbon. Let’s make a loaf, share the love, and be happy un-hungry people. It’s the thing to do!
Sneaky Banana Bread with Vanilla Bean – Bourbon Glaze – Baker by Nature
Yields one large loaf, or three mini loaves
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger powder
1/2 cup olive oil
2/3 cup maple syrup
2 large eggs, at room temperature
2 large, very ripe bananas, peeled and mashed
1 teaspoon vanilla extract
1/2 cup plain yogurt (greek will work)
Instructions:
In a mixing bowl whisk together flour, baking soda, salt, cinnamon, and ginger. In a separate (large) mixing bowl whisk together the maple syrup, olive oil, eggs, banana, and vanilla, stirring until well combined. Gradually add the dry mixture into the wet one, stirring until most of the flour has disappeared. Fold in yogurt, and then pour batter into prepared pan(s). Bake for 55-60 minutes, or until a cake tester comes out clean.
Cool bread in baking pan for 5-10 minutes before transferring to a baking sheet to cool completely. Once bread is on baking sheet, gently pour on glaze, letting it drip whichever way it pleases. It’s a good idea to put a piece of parchment paper underneath the cooling wrack so you can re-glaze it with the drippings, and have an easier clean up.
Vanilla Bean – Bourbon Glaze – Baker by Nature
Yields about 1/2 cup of glaze
1 vanilla bean, sliced and scraped
1 tablespoon bourbon (you can add more if it’s not strong enough)
2 tablespoons maple syrup
6 tablespoons powdered sugar
Instructions:
Combine all ingredients in a small bowl and whisk until evenly combined. Pour glaze over baked cake.
WOW! I always love your creativity, but this special banana bread was a nice surprise! Looks so delicious!
Gorgeous banana bread, Ashley! Love all the flavors…very creative combo! Anything made with bourbon is always better!
This bread and that glaze is calling my name..
Okay. Sold. I’m making this. The pictures alone just made me drool all over my desk, ooops!
I actually really like overripe bananas, no joke, hah. I never let them get THIS brown for bread though, perhaps I should try!
Again, this looks incredible. Bourbon and maple syrup? Ummm, yeah!!
This is the kind of trickery that I love! And adore! And worship!
And you used the word butter-faced in a blog post. Made.My.Day.
Ohmygahhh, this loaf looks gorgeous!! I’m so intrigued by the olive oil/maple syrup addition. And also, I want to drink that glaze (duh, bourbon ;)).
I want to drink that glaze!
Sign me up for this beautiful banana bread! LOVE the “sneaky” bits of bourbon, olive oil and maple syrup you added. I bet it tastes unlike any banana bread I’ve ever had!
I want some of this…now! Looks delicious – just the way I like banana bread. I’ve never done a glaze on it – I love it!
Gorgeous bread, I want a piece of it! Please, share! 🙂
Wow, that banana bread looks spectacular Ashley! Love the sound of the spiked glaze too!
Ohhhh, this glaze. Dying over here for a piece of this!
Olive oil, maple syrup and a BOOZY glaze?! YES AND YES!
I really want a piece of this banana bread! Bring me a slice?
ugly bananas are the best for baking! love this bread 🙂 it is so sneaky that i wouldn’t even dare tell my husband what’s inside. he’d be petrified, haha!
Bananas + Bourbon? I’m in! I am slightly jealous that you were able to get your bananas that beautifully black for baking!
I agree, ugly bananas make the best baked treats! These look wonderful! Love that bourbon glaze, I’m sure it’s the best part. 😉 Pinning!
I really do need to start baking more with olive oil – this banana bread looks delicious and so moist (I secretly love this word)! 🙂
Love this recipe, the icing is just divine! It must be very nice and rich in taste!
BOOZE!! Yes!! This bread sound awesome!! Some me a slice or better yet a loaf!
HAHA I love that you called the bananas butterfaced. Such an accurate description though!!
That glaze looks like pure heaven!
That is the prettiest loaf of banana bread I’ve ever seen! Love the big domed top. I am putting bananas on the shopping list right now.
Possibly the most attractive banana bread I’ve ever seen!? It’s so tall and majestic and luscious-looking. And that glaze is preeeetty much to die for.
This looks amazing—definitely going into my arsenal of banana bread recipes to try. Those bananas are just begging to become loaves! I love that there’s not even a slab of butter in here and they still manage to look so moist.
Perfect bread my friend, sticky and delicious 😀
Cheers
Choc Chip Uru
WOW, that sounds incredible. The texture of the bread looks so soft and just perfect. The little vanilla flecks in the glaze are making my eyes bug out!
Yesssss! This is 100% my kind of banana bread.
The bourbon glaze sounds amazing!
Truth – ugly bananas make the best bread! 🙂
I love the sneaky surprise up in here!!! Yummy and healthy, mmm mmm mmm 🙂
This looks good enough without the glaze, but the glaze puts it over the top!! Can’t wait to try this one
I am dyyyyyying over that photo of the whole loaf. OMG!!!!
Olive oil and maple syrup? I need to get my baking mitts on for this 🙂
Woahh…these bananas! Perfect like you say. At this stage they give the best, most intense flavor to baked goods. Love it! Also love your frequent use of olive oil in baking 🙂
I will admit to already having a go-to banana bread recipe and usually I skip over posts about banana bread. But this one stopped me in my tracks with the olive oil, maple syrup, and glaze! In a day or two, if my bananas cooperate in getting very ripe, I believe I may have a second go-to banana bread recipe. 🙂 Thanks!
What temperature does this get baked at? Sorry if I’m missing it, I’m mid-recipe now… Thanks!