This a moist and delicious banana bread with evaporated milk glaze!
This is a recipe I got from our friend David’s sister, Penny. She is an amazing cook. When we used to live in Akron during the time that Suraj and I were in grad school, our dear friend David who lived in the same building used to spoil us with the food that his sister Penny had made for him. She is one of the best cooks that I know and an amazing human being. We were lucky to have spent Thanksgiving dinner with Penny’s family a few years. Like I mentioned about families having their own version of banana bread, this is Penny’s version of banana bread and my personal favorite, especially her glaze. I highly recommend trying this out.
Preheat the oven at 350 Preheat the oven to 350 degrees F and spray a 9×5-in loaf pan with a nonstick spray.
Banana bread batter:
a. In a large bowl, add mashed bananas, butter, sugar and half of the buttermilk. Stir until combined and then add the eggs and rest of the buttermilk. Stir until smooth.
b. Add the dry ingredients; flour, baking powder, baking soda, salt, nutmeg, cloves, cinnamon together and mix well. Stir until just combined and fold in the nuts.
Garnish:
Pour the batter into prepared loaf pan, sprinkle nuts on top for garnishing.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Glaze:
Prepare the glaze by boiling all the ingredients for the glaze. Stir occasionally. Brush the glaze on the bread when both the bread and glaze are still warm.
Serving Size 1
Servings 0