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Photo: Raymond Hom; Styling: Pamela Duncan Silver

Banana Bread with Chocolate Glaze

Most tempting of all our quick breads.

Mom's Banana Bread, a recipe dating back to 1996, when it was submitted by reader Stacey A. Johnson, has been a consistent staff and reader favorite. The new chocolate topping makes it even more irresistible.

Cooking Light OCTOBER 2013

  • Yield: Serves 16 (serving size: 1 slice)
  • Hands-on:12 Minutes
  • Total:1 Hour, 52 Minutes

Ingredients

  • 1 cup sugar
  • 1/4 cup butter, softened
  • 1 2/3 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup fat-free milk
  • 1/4 cup reduced-fat sour cream
  • 2 large egg whites
  • 9 ounces unbleached all-purpose flour (about 2 cups)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cooking spray
  • 2 1/2 tablespoons half-and-half
  • 2 ounces semisweet chocolate, finely chopped

Preparation

1. Preheat oven to 350°.

2. Combine sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add banana, milk, sour cream, and egg whites.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Add flour mixture to banana mixture; beat just until blended (do not overbeat). Spoon batter into a 9 x 5-inch metal loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool on rack.

4. Place half-and-half and chocolate in a microwave-safe bowl. Microwave at HIGH for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly; drizzle over bread.

Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 5.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 3g
  • Carbohydrate: 32.6g
  • Fiber: 1.3g
  • Cholesterol: 11mg
  • Iron: 1mg
  • Sodium: 190mg
  • Calcium: 18mg
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Banana Bread with Chocolate Glaze recipe

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