Meet the Sullivans: Chocolate Glazed Chocolate Chip Banana Bread

April 1, 2012

Chocolate Glazed Chocolate Chip Banana Bread

We always always have bananas sitting in our fruit bowl. I buy them every week and we usually just eat a few. This means we end up with a few brown bananas by Sunday morning, which gives me the perfect excuse to make banana bread. I don't have to feel so bad about the uneaten brown bananas when they result in something like this: 
Chocolate Glazed Chocolate Chip Banana Bread 
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1 cup mashed banana
1 cup mini chocolate chips
1 1/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1/2 cup butter or vegetable oil
1/2 cup plain yogurt / sour cream
1 teaspoon vanilla
1 teaspoon citrus zet (optional)

for the glaze:
1 cup confectioners' sugar
2 tablespoons cocoa powder
2 tablespoons milk
1/4 teaspoon vanilla extract
pinch of salt.

Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.

Mash bananas and set aside. Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your chocolate chips. In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your mashed bananas into the egg mixture, then fold into the dry mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes. Hold the glaze if you plan to keep the bread for longer than a day.

This bread was so chocolately that it was more like a cake! It tastes as good as it looks!