This banana bread glaze recipe allows you to easily create a chocolate or vanilla glaze that can be poured over the top of your favorite banana bread. It is a fun way to turn "regular" banana bread into something special. Visit Bread Dad (BreadDad.com) for more easy banana bread recipes.
1TablespoonButter- 14 grams - The butter should be melted for easier mixing.
3TablespoonsMilk- 45 milliliters
Instructions
Instructions - Vanilla Banana Bread Glaze
Optional (but Recommended) - Sift the powdered sugar (confectionary sugar). FYI - Sifting the sugar removes any small clumps of sugar and allows you to make a smoother glaze. In my opinion, a glaze looks better without lots of small lumps.
Add the sugar to a large mixing bowl.
Melt the butter and add to the mixing bowl.
Pour the vanilla extract into the mixing bowl.
Pour the milk into the mixing bowl. FYI - I like to add 2 tablespoons first (of the 3 called for in the recipe) and start mixing. I will then add the remaining milk one teaspoon at a time (3 teaspoons equals 1 tablespoon) until I reach my preferred level of glaze consistency.Use less liquid (i.e. only 2 or 2 1/2 tablespoons) if you want a thicker frosting-like glaze.
Use a whisk to mix all of the ingredients. Stir until all of the wet & dry ingredients have been blended together.
Place your already baked & cooled banana bread on a wire cooling rack. The cooling rack should be placed on top of a baking tray/sheet. FYI - The baking tray/sheet (under the cooling rack) catches the "run-off" from the glaze after pouring it on the banana bread.
Use a cup or large spoon to gently pour or drizzle the glaze on top of the banana bread. Pour the glaze slowly onto the banana bread top (don't just dump it on!) in order to avoid large amounts of the glaze from running off the sides of the banana bread.
Let the glaze cool for up to 30 minutes to harden.
Please read the Bread Dad's recipe tips section to avoid common glaze mistakes.
Instructions - Chocolate Banana Bread Glaze
Optional (but Recommended) - Sift the powdered sugar (confectionary sugar). FYI - Sifting the sugar removes any small clumps of sugar and allows you to make a smoother glaze. In my opinion, a glaze looks better without lots of small lumps.
Pour the sugar into a large mixing bowl.
Add the cocoa powder to the mixing bowl.
Melt the butter and add to the mixing bowl.
Pour the milk into the mixing bowl. FYI - I like to add 2 tablespoons first (of the 3 called for in the recipe) and start mixing. I will then add the remaining milk one teaspoon at a time (3 teaspoons equals 1 tablespoon) until I reach my preferred level of glaze consistency.Use less liquid (i.e. only 2 or 2 1/2 tablespoons) if you want a thicker frosting-like glaze.
Use a whisk to mix all of the ingredients. Stir until all of the wet & dry ingredients have been blended together.
Place your already baked & cooled banana bread on a wire cooling rack. The cooling rack should be placed on top of a baking tray/sheet. FYI - The baking tray/sheet (under the cooling rack) catches the "run-off" from the glaze after pouring it on the banana bread.
Use a cup or large spoon to gently pour or drizzle the glaze on top of the banana bread. Pour the glaze slowly onto the banana bread top (don't just dump it on!) in order to avoid large amounts of the glaze from running off the sides of the banana bread.
Let the glaze cool for up to 30 minutes to harden.
Please read the Bread Dad's recipe tips section to avoid common glaze mistakes.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. Material on this website is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer.Nutrition data is based on the vanilla banana bread glaze recipe (and not the chocolate glaze). The calorie & nutritional information is based on the estimated glaze needed to cover the top of one slice of banana bread. It does not include the calories & nutrition data of the banana bread slice (only the glaze).The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.