Banana bread topped with creamy float-style frosting—playful, moist, and ideal for breakfast or dessert.
# Components:
→ Banana Bread
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 3 large ripe bananas, mashed (about 1 1/4 cups)
10 - 1/4 cup sour cream or plain yogurt
→ Float Frosting
11 - 3 tablespoons unsalted butter, softened
12 - 1 cup powdered sugar, sifted
13 - 2 tablespoons heavy cream or milk
14 - 1 teaspoon vanilla extract
15 - 2 to 3 tablespoons cream soda or root beer, to taste
→ Optional Toppings
16 - Maraschino cherries
17 - Chocolate shavings or sprinkles
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
03 - In a large bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla; whisk until fully incorporated. Stir in mashed bananas and sour cream or yogurt until combined.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain bread moisture.
05 - Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
06 - In a medium bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add heavy cream, vanilla extract, and cream soda or root beer, then beat until frosting is smooth and fluffy. Adjust soda quantity for preferred flavor and consistency.
07 - Spread frosting generously over cooled banana bread. Garnish with maraschino cherries and chocolate shavings or sprinkles if desired. Slice and serve.
