Chocolate Glazed Banana Bread.

The best recipe has been handed down and passed around from friend to friend, mother to daughter, and neighbour to neighbour. I got this (original banana bread recipe)  banana bread recipe 8 years ago from my friend  Mrs. Eunice who is just turned 95 years old.  Since then I’m making this bread very often. One of my favourite recipes of all time. But recently I added Chocolate Glaze. It worked very well.  You can toss in a cup of raisins, or chocolate chips if you want, or put the batter into muffin tins and make chocolate muffins instead.  I firmly believe that banana bread is something you should be able to make anytime and anywhere, with a mixer or with a fork. 

Good luck 😉

Ingredients:

– 3 very ripe bananas, peeled and chopped 

– 1/3 cup ( 70 ml ) unsalted butter, softened ( or vegetable oil )

– 1/2 cup ( 100 gr ) white sugar

– 1/2  cup ( 90 gr  ) brown sugar

– 1  3/4 cups  (  220 gr ) all-purpose flour

– 2 eggs

– 1/4 cup  ( 60  ml ) plain or fat-free Greek yogurt ( or sour cream )

– 1/2 cup ( 75 gr ) walnuts chopped ( optional ) 

– 1/4 cup ( 60 ml )  2% milk ( or fat-free milk )

– 1 teaspoon ( 5 ml ) baking soda

– 1/2 teaspoon  ( 2.5  ml ) baking powder 

– pinch of salt

– Cooking spray

Chocolate glaze: 

–  3 tablespoons ( 45 ml ) of heavy cream

– 1/4 cup  ( 45 gr )  semi-sweet chocolate, finely chopped ( or mini chocolate chips ) 

METHOD:

1. preheat the oven to 350 degrees.

In the bowl of an electric mixer, ( or in your hand mixer ) combine the sugar and butter beating at medium speed until fluffy. On low speed, add the banana, milk, greek yogurt and eggs mixing until combined.

2. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Keep the mixer on low speed and slowly add the dry ingredients to the wet ingredients.  Beat just until blended.  Add the walnuts and stir with a spoon.

3. Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack.  Remove from the pan and cool on the rack.

4.  Chocolate glaze: Place the heavy cream and chocolate in a microwave-safe bowl and microwave at high for 1 minute or until chocolate melts, stirring every 20 seconds.  Cool slightly and spoon over bread. 

Enjoy 😉

Recipe Notes:

Only use the ripest bananas. Personally, I like to leave some banana chunks in my bread and I also like the one-bowl simplicity of mashing the bananas directly into the batter. If you are anti-chunk and like your bananas to be completely smooth, I recommend mashing them into a pulp in a separate bowl and then mixing them into the batter.

Banana Muffins:  To make muffins, line a muffin tin with liners and fill each cup to roughly 3/4 full. Makes 12-14  muffins.