Description
Indulge in the delightful sweetness of Rebel Float Frosted Banana Bread, a unique twist on a classic favorite. This moist, banana-packed loaf is topped with a fizzy frosting that elevates every bite to a new level of deliciousness.
Ingredients
All-purpose flour
Baking soda
Salt
Ground cinnamon
Unsalted butter
Granulated sugar
Large eggs
Vanilla extract
Ripe bananas
Sour cream or plain yogurt
Softened butter
Powdered sugar
Heavy cream or milk
Cream soda or root beer
Maraschino cherries (optional)
Chocolate shavings or sprinkles (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it.
- In a bowl, mix together all-purpose flour, baking soda, salt, and ground cinnamon.
- In another bowl, cream melted unsalted butter and granulated sugar until light and fluffy. Add in the large eggs and vanilla extract, mixing well.
- Mash the ripe bananas and stir them into the butter mixture along with sour cream or yogurt.
- Gradually combine the dry ingredients with the wet ingredients until just incorporated.
- Pour the batter into the prepared loaf pan and bake for 30-35 minutes or until a toothpick comes out clean.
- While the banana bread bakes, prepare the frosting by blending softened butter, powdered sugar, heavy cream or milk, and a splash of cream soda or root beer until fluffy.
- Once the bread is cool, frost generously with the prepared frosting and adorn with maraschino cherries or chocolate shavings, if desired.
Notes
Make sure to use well-mashed ripe bananas for the best flavor. You can adjust the sweetness of the frosting by adding more or less cream soda/root beer.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8th of the loaf)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Rebel Float Frosted Banana Bread, banana bread, dessert, baking, American cuisine