This bread is very moist and full of fruit. The glaze is out of this world!! I’m really not sure if it’s a quick bread or cake. Does it matter? It’s not as sweet as most cakes, it is sturdier and it is baked in a loaf pan, so I’ll go with quick bread. The other day, I had 4 very ripe bananas on the counter, the recipe just needed 2 bananas for a loaf, so I doubled the whole recipe and made two loaves. Glad I did, friends were over and one loaf disappeared!
This bread is terrific with or without the glaze. One time when I made the bread, I put the glaze in a separate bowl, to use as a spread. I ran out of glaze! If you decide to use the glaze as a spread, use less water when making the glaze. Let me just say, this glaze has a terrific flavor and I am all about flavor in my cooking and baking.
This is a bread that will freeze very well. I freeze it either whole or in thick slices that are each put in freezer bags. I don’t make the glaze until I’m going to serve it. Most of the time, I just grab a freezer bag, remove the bread and let it thaw (toss in the micro, if you are in a hurry) and enjoy! Very often, it’s my breakfast….
Pinterest Photo’s ~ Great size for your boards!
- 1¾ cups all-purpose flour
- ¾ cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 tablespoons canola oil
- 1 large egg, beaten
- 1 teaspoon vanilla
- ¼ cup chopped pecans
- 2 large bananas, very ripe
- 20 ounce can crushed pineapple in juice, well-drained
- 2 tablespoons unsalted butter
- 2 ounces cream cheese
- ½ cup powdered sugar
- ¼ teaspoon vanilla
- 2 – 3 tablespoons water
- Preheat oven to 400°F. Coat a 9" loaf pan with baking spray.
- In large bowl combine flour, brown sugar, baking soda, salt, and cinnamon, stirring to combine. Add canola oil, egg, and 1 teaspoon vanilla, mixing until just combined. Fold in pecans, banana, and pineapple.
Transfer batter to prepared loaf pan and bake in heated oven until toothpick inserted into the center of the loaf comes out clean, 50 – 60 minutes. Allow to cool 10 minutes before inverting pan onto a cooling rack.
- For the Glaze
- To brown butter for glaze, melt butter in small frying pan over low heat. Once butter has melted, begin to whisk continuously. Butter will begin to foam; start looking for browned bits and the bottom of the pan. Continue heating until butter is lightly brown in color and begins to have a nutty aroma. Remove from heat immediately and transfer to bowl to make glaze.
- In a medium bowl, combine browned butter, cream cheese, powdered sugar, and ¼ teaspoon vanilla. Mix on medium-low speed, using a handheld mixer. Add water, 1 tablespoon at a time until glaze reaches desired consistency. Spoon glaze over cooled bread, allowing glaze to drip down sides of loaf. Slice as desired.