This super simple banana bread is made with over-ripe bananas and orange juice - it's a bright, uniquely flavored quick bread with a sweet citrus glaze that brightens up any morning.
Melt butter and let it cool so that it's comfortably warm to the touch.
Combine the sugar, melted butter, and eggs and mix well.
Stir in bananas and orange juice.
Combine the dry ingredients and add to banana mixture - mix gently just until moistened.
Stir in walnuts.
Pour into two greased 8x4-in. loaf pans.
Bake at 325 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in pan then remove from pans to a wire rack to cool completely.
Glaze
Mix glaze ingredients together until spreadable and then spread on warm bread.
Notes
Storage:Store in an airtight container or covered with plastic wrap at room temperature.To Freeze:Securely wrap and freeze the cooled loaves in plastic wrap then aluminum foil.It will keep 2 days at room temperature, about 1 week in the refrigerator, and up to 3 months frozen. Always wrap it AFTER it cools completely to ensure it doesn't get soggy.Notes:
To tell if the bread is done stick a toothpick in the center of the banana bread and when it is done there will only be a few, moist crumbs clinging to the toothpick.
You can also push an insta-read thermometer into the center - the bread is done when it is 200F to 205F.
Since banana bread molds very quickly at room temperature it's not a good candidate for mailing.