We’ll start by stating the fairly obvious: this banana bread is a bit of an indulgence. The frosting makes it desserty and rich. But, we are in the middle of a global pandemic, and also, YOLO.

INGREDIENTS

For Bread

• 1 1/2 cups flour
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups mashed ripe banana (about 3 medium bananas)
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 1/3 cup NOSH Cinnamon Sugar Peanut Pecan Butter
• 1 cup chopped peanuts or pecans

For Frosting

• 1/4 cup unsalted butter, cubed
• 1/2 cup brown sugar, packed
• 2 tbsp milk
• 1/4 tsp vanilla extract
• 3/4 cup powdered sugar
• 1/4 cup toasted peanuts or pecans

INSTRUCTIONS:

Preheat oven to 350° F and lightly grease a 9×5” loaf pan.

Combine dry ingredients in one large bowl and wet ingredients in another. Add the dry ingredients to the wet and fold together – don’t overmix. Add chopped nuts and stir to evenly distribute. Transfer batter to loaf pan and bake for about 45 minutes.

For frosting: Combine butter, brown sugar, and milk in a small saucepan. Bring to a gentle simmer and whisk until sugar is dissolved, about 2 minutes. Remove from heat and cool.

Stir in your vanilla, and then in 1/4 cup increments, add powdered sugar until you have the desired consistency to glaze your banana bread. Drizzle over bread and sprinkle with toasted nuts.