Sour Cream Banana Bread with Chocolate Glaze
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Ingredients
| 1/2 cup | butter, at room temperature | | 1-1/4 cup | sugar | | 2 | eggs | | 1/2 cup | sour cream | | 1 tsp. | vanilla | | 1 cup | mashed ripe bananas (about 2 md. sized) | | 1-3/4 cup | flour | | 1 tsp. | baking soda | | 1 tsp. | baking powder | | pinch salt | | 1/2 cup (3 oz.) | semi-sweet chocolate chips | | 3/4 cup | chopped walnuts |
Chocolate Glaze
| 1/2 cup | semi-sweet chocolate chips, melted | | 3 tbsp. | butter, melted |
1 Recipe Reviews
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This was so easy and absolutely fabulous. I took it into work and it was gone in an instant. The chocolate topping makes it that much better.
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Instructions
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.
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