Iced Banana Nut Bread

10 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Iced Banana Nut Bread full of walnuts and ripe sweet bananas topped with a thick sweet glaze and chopped walnuts makes the perfect mate for your coffee.

We love classic quick breads including Banana Bread and Banana Nut Bread, but this glaze topping takes it over the top with more indulgence.

Iced Banana Nut BreadIced Banana Nut Bread

This Iced Banana Bread is a quick and easy take on my classic Banana Nut Bread recipe but it takes the flavors to a whole new level with just a couple of quick changes including adding brown sugar to the recipes and adding that delicious thick glaze on top!


  • Make sure you’re measuring your ingredients exactly, especially the all purpose flour. If you’re using a measuring scoop, try using a butter knife to level the all purpose flour before mixing it in.
  • Be careful not to over-mix the dough, stop when it just comes together and there’s barely no flour left. If you have a small flour pocket here and there, that’s ok.
  • Make sure your baking soda is fresh and not expired.
  • Use an oven-safe thermometer to make sure your oven is baking true to temperature.


This Iced Banana Nut Bread can be stored on the kitchen counter, wrapped tightly in plastic wrap to keep it from going stale. Avoid putting the loaf in the refrigerator because it will make the bread go stale faster and the glaze will dehydrate.

It will keep for 3-4 days on your counter in a tightly covered container.


Yes, if you are freezing after baking but before slicing I recommend skipping the glaze for now. When you are ready to slice the bread and serve it, make the glaze fresh then.

If you’ve already made the glaze and served part of it I recommend using pieces of parchment paper between each slice and freezing in a tight container or ziplock bag.

Glazed Banana Bread


Place the bananas on a baking sheet and bake at 300 degrees F for about 20 minutes, or until they’re almost completely brown. Allow them to cool before using in the banana bread.


  • Sour cream helps keep the loaf moist and tender, along with the bananas.
  • I’ve added brown sugar to the recipe in place of some of the white sugar for additional moisture and depth of flavor.
  • The glaze will help keep the bread moist.
  • Keep in a covered container.
  • Warm the bread slices in the toaster oven or microwave to soften it before eating.


  • This banana nut bread recipe calls for walnuts, but you can also throw in other things like chocolate chips or pecans.
  • Add a teaspoon of cinnamon, or drizzle the loaf with honey once it cools for extra flavor.
  • Use a potato masher or the food processor to quickly mash your bananas.
  • Make this recipe in a muffin tin for banana muffins!
  • Make this gluten free by using gluten free all purpose cup for cup flour, increasing the baking soda to 1 ½ teaspoons, and the vanilla extract to 1 tablespoon. The mashed bananas should keep the loaf moist so you shouldn’t have to worry about crumbling.


When measuring all purpose flour for baking do not put your measuring cup directly into your flour container. This is not an accurate way to measure flour as the scooping packs in more flour than you need. Instead use a clean spoon to spoon flour into your measuring cup, then level it off.

Do not use any utensils in measuring ingredients before using them with your flour, this can cause cross contamination in your flour container according to

Banana Bread with Walnuts

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Iced Banana Nut Bread

Iced Banana Nut Bread full of walnuts and ripe sweet bananas topped with a thick sweet glaze and chopped walnuts makes the perfect mate for your coffee.
Yield 10 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2  cup  butter melted
  • 1/4 cup  white sugar
  • 1/2 cup dark brown sugar
  • large eggs
  • teaspoon vanilla extract
  • medium ripe bananas
  • 1/2  cup  sour cream
  • 1 1/2  cups  flour
  • teaspoon  baking soda
  • 1/2  teaspoon  salt
  • cup  walnuts chopped once*


  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla


  • Preheat oven to 350 degrees and butter and flour a 9x5 loaf pan.
  • In a large bowl, whisk together butter and sugar before adding in the eggs, then the vanilla, then the sour cream and finally the bananas.
  • Add the flour, baking soda, salt and walnuts, whisking it until just combined into the butter mixture until smooth.
  • Add the mixture to the loaf pan and bake for 60 minutes or until a toothpick comes out clean.
  • To make the glaze whisk the powdered sugar, milk and vanilla together well (microwave 10 seconds if needed to loosen) and pour over the bread, then garnish with walnuts.


Calories: 438kcal | Carbohydrates: 73g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 347mg | Potassium: 177mg | Fiber: 1g | Sugar: 43g | Vitamin A: 455IU | Vitamin C: 2.1mg | Calcium: 45mg | Iron: 2mg

Banana Nut Bread with Glaze

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. My glaze was thin, not thick. I followed the directions. Any suggestions. It kind of soaked into the bread and left a very thin layer on top.

  2. Hiya, can I just ask what type of flour you used? I’m in the UK and I’m not sure which one to select. Plain flour? Or self raising flour? Thanks!

  3. Does the glaze harden once cool? I bake banana bread and sell it. How would you recommend packaging it so it doesn’t get messed up in shipping process? Thank you so much! (Hopefully I will get notice that my comment was replied to. Not sure this works.)

    1. Hi Destiny, the glaze will harden. As far as shipping, I don’t know what the best storage would be as I don’t mail food anywhere, sorry.

  4. The bread turned out great, but my icing was much thinner than it looks in the photo. I used the exact amount of confectioners sugar and milk. Any suggestions on what to do next time?

    1. Oh no! Next time, just add the milk a little at a time while mixing and stop when it gets to the consistency you’re looking for. If it’s too runny, add more powdered sugar to tighten it back up. Hope this helps.

      1. I substituted a little milk for heavy cream. I got the exact consistency I was looking for on the icing. Great recipe. I did add honey and cinnamon which i would not normally do. Thank you Sabrina.

  5. Looks wonderful Want to try it! Do you think it would be ok to use low fat sour cream? All I have on hand.