BANANA-ALMOND-CHOCOLATE QUICK BREAD WITH CREAM CHEESE GLAZE

Banana-Almond-Chocolate Quick Bread with Cream Cheese Glaze image

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 19

Previous Next

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup semisweet chocolate chips
3/4 cup chopped toasted almonds
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup mashed bananas (about 2 medium)
1/2 cup confectioners' sugar
1 1/2 tablespoons cream cheese, at room temperature
1 tablespoon milk
1/4 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and almonds and toss together. Set aside.
Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.