Chocolate Glazed Banana Bread Food

CHOCOLATE-GLAZED BANANA BREAD

Steps:

• Heat oven to 350ºF.
• Combine flour, baking powder, baking soda and salt. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts.
• Pour into greased and floured 9x5-inch loaf pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool 5 min. Remove from pan to wire rack; cool completely.
• Cook chocolate and cream in small saucepan on low heat 3 to 5 min. or until chocolate is completely melted, stirring frequently. Cool 5 min. or until slightly thickened. Drizzle over bread; let stand until firm.

BANANA BREAD WITH CHOCOLATE CHIPS AND CHOCOLATE GLAZE

Steps:

• Make the banana bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.
• Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips.
• Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the flour 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 or 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.
• Make the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the cooled banana bread and let set, 15 to 20 minutes.

SOUR CREAM BANANA BREAD WITH CHOCOLATE GLAZE

Steps:

• FOR THE BREAD: Beat together first 6 ingredients until blended. Stir in the remaining ingredients until dry ingredients are just moistened. Do not over-mix.
• Divide batter between 4 greased and lightly floured mini-loaf foil pans (6x3x2 inches), place pans on a cookie sheet, and bake in a 325°F oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.
• Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle top with Chocolate Glaze (optional, but very good, indeed). Yields 4 mini-loaves.
• You can make this into 12 muffins (2 1/2 x 1 1/4 inches) Or 2 (8x4-inch loaf pans), Or 1 (9x5-inch loaf pan. Adjust cooking time and check with a cake tester, inserted in center, until it comes out clean.
• For the chocolate Glaze: Stir together chocolate and melted butter until well blended.
• Easiest & Best! Coffee Cakes and Quick Breads.