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.

Ann Taylor Pittman
Recipe by Cooking Light October 2013

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Raymond Hom; Styling: Pamela Duncan Silver

Recipe Summary

hands-on:
12 mins
total:
1 hr 52 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

184 calories; fat 5.2g; saturated fat 3.1g; mono fat 1.4g; poly fat 0.3g; protein 3g; carbohydrates 32.6g; fiber 1.3g; cholesterol 11mg; iron 1mg; sodium 190mg; calcium 18mg.