Best Chocolate Glazed Banana Bread Recipes
CHOCOLATE-GLAZED BANANA BREAD
Rare is the person who declines when asked: Want some chocolate with your banana bread? This one's glazed with a mix of chocolate and whipping cream.
Provided by My Food and Family
Categories Dairy
Time 2h20m
Yield 16 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHOCOLATE GLAZED BANANA BREAD MUFFINS
Number Of Ingredients 19
Steps:
- Directions: Preheat oven to 425F degrees. Line 12-count muffin tin with 10-11 cupcake liners and set aside. Make the muffin batter by whisking together the egg and sugar for about 4 minutes until light in color. Stir in the oil, banana, and vanilla extract. In a separate bowl, mix together the salt, cinnamon, baking powder, baking soda, and flour. Slowly pour dry mixture into wet mixture. Stir together until just combined (do not overmix). Spoon batter into each liner- about 3/4 full. Fill any unused muffin cavities with 2-3 Tablespoons of water to assure the muffins bake evenly. Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 11 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely before glazing. To make the glaze, melt the chocolate chips, corn syrup, butter, and water together in a small bowl in the microwave (about 30 seconds). When the muffins have cooled, dip the tops into the chocolate glaze and line with rainbow sprinkles. Store muffins in an airtight container at room temperature for up to 5 days.
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