The key to getting the most banana flavor in banana bread or banana muffins is to use overly ripe bananas – nearing on turning black. The more ripe the bananas, the sweeter they become, making your breads and muffins that much better. For this banana bread with cinnamon glaze, I used very ripe bananas and lots of pecans for added crunch and nutty flavor.
The cinnamon glaze drizzled over the top adds a decadent twist to the classic version and echoes the warm spices that are mixed in with the batter.
If you find your bananas are turning overly ripe before you have a chance to bake, try my simple tip.
Make Ahead Frozen Bananas for Banana Bread:
Peel the bananas and place them in a freezer proof plastic bag. Freeze until you’re ready to use them. Thaw first and you are good to go! I also use them for smoothies instead of ice.