Mrs. Olson’s Banana Bread with Buttercream Frosting

21 Dec

When my girlfriends and I were visiting Jen Olson in Iowa last fall, we talked a lot about food and recipes. We started to swap some recipes as well. Jen showed me her mom’s banana bread recipe and I quickly asked Jen to email it to me.

This bread is heavenly. It’s like no other banana bread I’ve ever had. It’s much more of a cake than anything.

You can really taste the brown sugar in the recipe – I think that’s what sets it apart from the rest. That, and there is a great amount of bananas added. Pay no mind to the burned quality of the bread……my oven was in poor shape 😦

And the icing…..oh man. This buttercream icing will now be my GO-TO icing for everything from now on. It is fabulous and sweet and creamy. I will probably need to make it its own blog post in the near future.

It’s a very simple bread, that is very people-pleasing. I took some in to share with my co-workers after Hurricane Sandy, and it was eaten immediately.

I am so thrilled that Jen shared her mom’s recipe with me. This will be my only banana bread recipe that I will ever need for life.

Look at this stuff……..sinful!!!!!

Mrs. Olson’s Banana Bread with Buttercream Frosting


  • 2 cups brown sugar (you can sub a cup of white for one of brown if you prefer)
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups mashed very ripe bananas
  • 2 cups flour
  • 2 tsp soda
  • 1 tsp baking powder
  • 1 tsp salt


Preheat oven to 350 degrees. Grease 2 loaf pans.

Cream sugar and butter. Add eggs and vanilla and bananas. Add dry ingredients last.

Pour in loaf pans. Bake at 350 45-50 minutes or until done. (start checking around 40 minutes)

Jen’s mom served this bread with a buttercream frosting recipe that she added just a little bit more milk to make it a creamy spread.

The BEST Buttercream Frosting:


  • 3/4 cup butter, softened
  • 6 cups powdered sugar
  • 1/8 teaspoon salt
  • 1/3 cup half & half
  • 1 teaspoon vanilla
  • 2 tablespoons light corn syrup


Beat butter in large bowl at medium speed until creamy.

Gradually add powdered sugar and salt alternately with half & half and vanilla, scraping bowl often, until well mixed.

Stir in corn syrup.

When loaves are fully cooled, spread over top and serve.


6 Responses to “Mrs. Olson’s Banana Bread with Buttercream Frosting”

  1. Andrea Cianfrani January 23, 2013 at 9:47 pm #

    Laura, this looks absolutely awesome, and I’ll give it a whirl. Especially the frosting. Figured I’d pass on another banana bread recipe to you as well if you want one for the file. I found this on Epicurious a long time ago and make it all the time – mainly because it is so so quick and easy, comes out great every time, AND best of all you don’t need a mixer/beater, which cuts down on clean up big time. Also, super easy to make additions/substitutions (I only put in 1/2 cup of sugar, and use nuts and craisins instead of chocolate chips, etc.) Figured I’d pass it on!

  2. dmbmapgirl December 22, 2012 at 5:46 am #

    The Olsen family sure know how to cook don’t they.

    • lmullane December 22, 2012 at 3:54 pm #

      OMG yes, keri!!!!!!!!!!

  3. John December 22, 2012 at 12:21 am #

    OMG, that icing is making me salivate!! I just randomly bought corn syrup at the grocery store because it was on sale, i wasn’t sure what i was going to use it for, but now i know…

    • lmullane December 22, 2012 at 3:54 pm #

      John – you have to do this. If you dont make the bread, find something else to slather buttercream on!!!!!

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