Banana Bread With Chocolate Glaze
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Small saucepan
- 1 wire cooling rack
Ingredients
- 3 large ripe bananas mashed
- 120 gram unsalted butter melted and cooled
- 150 gram granulated sugar
- 50 gram light brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 2 gram fine salt
- 2 gram ground cinnamon optional
- 80 milliliter plain yogurt or sour cream room temperature
- 90 gram semi-sweet chocolate chips optional for batter
- 120 gram semi-sweet chocolate chips
- 30 gram unsalted butter
- 60 milliliter heavy cream
- 2 gram fine salt
- 2 gram vanilla extract
Instructions
- Preheat the oven to 175°C (350°F) and grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla, and mashed bananas until smooth.
- In a separate bowl whisk together the flour, baking soda, salt, and cinnamon until well combined.
- Fold the dry ingredients into the wet ingredients using a spatula until just combined and no dry streaks remain.
- Gently fold in the yogurt or sour cream and chocolate chips (if using) until evenly distributed without overmixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the banana bread cool in the pan for 10 minutes.
- Carefully remove the loaf from the pan, transfer it to the wire rack, and let it cool for another 10 to 20 minutes before glazing.
- For the glaze, add chocolate chips, butter, and heavy cream to a small saucepan and warm over low heat, stirring constantly until melted and smooth.
- Remove the saucepan from the heat, stir in the salt and vanilla, and let the glaze cool for 5 minutes to slightly thicken.
- Pour the chocolate glaze evenly over the top of the warm banana bread, letting it drip down the sides.
- Allow the glaze to set for about 10 minutes before slicing and serving the banana bread.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and flavor, and avoid overmixing the batter to keep the crumb tender. If the loaf is browning too fast, tent it loosely with foil for the last 15 minutes of baking. Letting the bread cool before slicing helps it hold together and prevents a gummy texture. You can store leftovers tightly wrapped at room temperature for up to 3 days, or freeze slices individually for quick snacks; the glaze firms up nicely and can be gently rewarmed if you prefer a softer, more glossy finish.
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