Glazed CARAMEL BANANA BREAD
2 ripe bananas, peeled & sliced ………........1/4 cup (4 TB) butter, softened
1/2 cup white sugar ~or~ 1/2 cup plain white Splenda (NOT baking blend)
2 cups flour …………………………………..2 tsp baking powder
1/2 tsp baking soda ~ increase to 1 tsp. ONLY if using Splenda
1/2 tsp salt..................................................1/4 tsp. ground nutmeg
1/4 cup CARAMEL flavored liquid coffee creamer (can be sugar-free)
1/4 cup caramel syrup or ice cream topping (can be sugar-free)
Preheat oven to 350. Spray an 8" loaf pan with non-stick baking spray (containing flour) and set aside. ** Mix together the caramel creamer and caramel syrup in a small pitcher or bowl, and set aside.
Cream butter and sugar/Splenda together in your electric mixer; add eggs and mix well. Add bananas and beat until mixed well. Scrape down the sides of the bowl ~ then beat in the baking powder, baking soda, nutmeg and salt.
Add 1 cup of flour and slowly mix in. Next, slowly beat in the caramel syrup/creamer. Scrape down the bowl; and slowly beat in the remaining cup of flour. Scrape down the sides of the bowl and beat on medium for about 20-30 seconds. Then spread the batter evenly into the prepared loaf pan. Smack the pan down on your counter (to break any air bubbles inside) and stick it into the oven.
Bake at 350 for about 38-48 minutes (test with toothpick into a crack on top ~ should come out clean). Time will depend on your oven and whether you use a dark or light pan.
Start with about 3/4 cup powdered sugar and a dash of nutmeg, whisking in CARAMEL liquid coffee creamer 1 tsp at a time, until smooth thin drizzle consistency. ** The easiest sugar-free glaze is just about 2-3 TB canned vanilla sugar-free frosting, whisked with sugar-free CARAMEL liquid coffee creamer, to get a smooth thin drizzle consistency. ** If you drizzle/spread it on the warm bread, it will be translucent. If you drizzle it on cooled bread, it will be opaque.