Grilled Banana Bread Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line with parchment leaving an overhang for easy removal.

In a medium bowl whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In a large bowl mash the ripe bananas until mostly smooth (some small lumps okay). Stir in granulated sugar, brown sugar, melted butter, egg, buttermilk (or yogurt), and vanilla until combined.

Fold the dry ingredients into the wet mixture just until combined — do not overmix. Fold in the chopped walnuts.

Pour batter into prepared loaf pan, level the top, and scatter a few additional walnut pieces on the surface for texture.

Bake on the center rack 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent with foil after 30–35 minutes.

Remove loaf from oven and cool in pan 10 minutes, then use the parchment overhang to lift loaf onto a rack and cool completely (at least 1 hour) before slicing. Cooling fully helps slices hold together for grilling.

While the loaf cools, make the icing. In a medium bowl beat together softened cream cheese and softened butter until smooth and lump-free.

Add confectioners' sugar, vanilla, and lemon juice and beat until smooth and spreadable. If desired, add the optional 1 tsp maple syrup for a more pronounced maple note and mix to combine. Adjust consistency with small amounts of milk or more powdered sugar so the icing is spreadable but not runny.

Slice the cooled banana bread into 3/4-inch to 1-inch thick slices. You should get about 10–12 slices from the loaf (actual yield depends on loaf size).

Preheat a grill pan or outdoor grill to medium heat (about 350–375°F / 175–190°C). Brush both sides of each slice lightly with softened butter (about 1/2 tsp per side).

Place slices on the hot grill or grill pan. Grill 2–3 minutes per side, until grill marks form and the edges caramelize slightly. Watch carefully to prevent burning; reduce heat if browning too fast.

Transfer grilled slices to a platter. While still warm, spread a generous tablespoon of cream cheese icing on each slice (or serve icing on the side).

Sprinkle each iced slice with chopped walnuts for crunch and drizzle with maple syrup (about 1/2 tsp–1 tsp per slice, adjust to taste).

Serve immediately while warm so icing softens slightly and maple sinks in.