Preheat oven to 350º F. Grease with no-stick baking spray a bread loaf pan.
In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas; mix until combined. Add in buttermilk, vanilla, sugar; mix until well combined.
Add dry ingredients: flour, baking powder, baking soda and salt; Mix to incorporate. Mix in walnuts (if using) and mix until just combined.
Pour mixture into the prepared bread loaf pan.
Bake for 1 hour or until a wooden pick comes out clean.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Prepare the glaze:
Mix all the ingredients in a small bowl until smooth.
Drizzle the banana bread with glaze and serve.
You prefer Banana Bread Muffins? Check out this recipe!STORE: Leftover bread can be kept, covered, at room temperature for up to 4-5 days. Extra tip: Wrap banana bread in plastic wrap to keep it from drying out.FREEZE: Let the banana bread cool completely. Then wrapped plastic wrap and aluminum foil. Freeze for up to 3 months. For freezing, I recommend to cut the bread in individual slices and them freeze.You can swap up to half the flour for whole wheat flour. You can use white sugar instead of brown sugar. However, brown sugar makes a denser, moister bread. I do not recommend any liquid sweeteners.If using nuts, toast them in the oven for 10 minutes as the oven is preheating to add an extra layer of flavor.When mashing the banana leave them as chunky or as smooth as you prefer.Baking time will vary slightly depending on the moisture and sugar content of your bananas, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.Leftover bread can be kept, covered, at room temperature for up to 3 days or wrapped in aluminum foil and frozen for up to 3 months. For freezing, I recommend to cut the bread in individual slices and them freeze.LOOKING FOR MORE EGGLESS QUICK BREAD RECIPES?