Pink Glazed Banana Bread

 
 This visually stunning pink glaze is surprisingly easy to put together and relies on a small amount of beet puree for its naturally bright hue. The banana bread itself is a one bowl quick bread that makes use of a few overripe bananas. This bread would be a perfect way to start Valentine's Day off on a sweet note. Photo by Yossi Arefi of  Apt 2B Baking Co

This visually stunning pink glaze is surprisingly easy to put together and relies on a small amount of beet puree for its naturally bright hue. The banana bread itself is a one bowl quick bread that makes use of a few overripe bananas. This bread would be a perfect way to start Valentine's Day off on a sweet note. Photo by Yossi Arefi of Apt 2B Baking Co

 

Adapted from Apt 2B Baking Co and Oh She Glows

| Yield: 1 9x5 inch loaf | Time: 1 hour |

 

 
 

Preparation

Preheat oven to 350F. Line a 9x5 inch loaf pan with parchment paper.

In a large bowl mash the banana until mostly smooth. Stir the ground flaxseed, milk, melted oil, maple syrup and vanilla into the banana until combined. Then add the sugar, oats, baking soda, baking powder, salt into the banana mixture and stir to combine. Lastly add the flour into the banana mixture and mix until no dry patched remain.

Pour the batter into the prepared loaf pan and bake for 45- 55 minutes. When bread is done it should be golden and when a toothpick is inserted, it should come out clean. Allow loaf to cool in pan for 30 minutes before turning it out onto a wire rack to cool completely.

Meanwhile make the glaze by whisking together confectioners sugar, beet puree, lemon juice and 2 tablespoons nut milk in a medium sized bowl. If glaze seems too thick add more nut milk one tablespoon at a time. Pour glaze over cooled cake and serve.

Ingredients

Bread

1 ⅓ cup mashed super ripe banana (about 3 large)

2 tablespoons ground flaxseed

⅓ cup nut milk

⅓ cup coconut oil, melted

2 tablespoons maple syrup

2 teaspoons vanilla extract

⅓ cup sugar

½ cup rolled oats

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 ½ cups flour


Glaze

2 cups confectioners sugar

1 tablespoon beet puree

2 teaspoons lemon juice

2-4 tablespoons nut milk

 
 

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