Are you ready to transform ordinary banana bread into an extraordinary culinary masterpiece? Imagine sinking your teeth into a moist, rich banana bread topped with a decadent chocolate glaze that will make your taste buds dance with joy! This Cooking Light inspired recipe takes the classic comfort food to a whole new level, blending the natural sweetness of ripe bananas with luxurious chocolate in a way that will have everyone begging for seconds. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to dessert that's both indulgent and surprisingly simple to create.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons cocoa powder (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, mash the ripe bananas using a fork until they reach a smooth, slightly chunky consistency.
- Add softened butter and sugar to the mashed bananas. Using an electric mixer or whisk, cream together until well combined and slightly fluffy.
- Crack the eggs into the banana mixture one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, which can result in tough bread.
- Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Place the pan in the preheated oven and bake for 55-60 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the chocolate glaze, whisk together powdered sugar, cocoa powder, and milk in a small bowl until smooth and glossy.
- Once the banana bread is completely cooled, drizzle the chocolate glaze over the top, allowing it to naturally run down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Choose Overripe Bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be. Look for bananas with deep brown or black spots.
- Don't Overmix: Gently fold ingredients together to keep the bread tender. Overmixing can lead to tough, dense bread.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking temperature. Consistent heat is key to even baking.
- Test for Doneness: Always use the toothpick method - it should come out clean or with just a few moist crumbs.
- Cool Completely: Allow the bread to cool entirely before glazing to prevent the chocolate from melting too quickly.
- Storage Hack: Wrap the cooled bread in plastic wrap to maintain moisture for up to 3 days, or freeze for up to a month for longer preservation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 45mg
