Chocolate Glazed Banana Bread Recipes

CHOCOLATE-GLAZED BANANA BREAD

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.

BANANA BREAD WITH CHOCOLATE CHIPS AND CHOCOLATE GLAZE

Steps:

• Make the banana bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.
• Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the chocolate chips.
• Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the mashed banana. Fold the banana mixture into the flour mixture until just combined.
• Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the cooled banana bread and let set, 15 to 20 minutes.

BANANA BREAD

Steps:

• Place rack into middle of oven, and pre-heat to 180 degrees fan forced
• Grease and line a large loaf tin (base measurement 25cm x 9.5cms), or a round 22cm cake tin (base measurement) with baking paper
• Place bananas into TM bowl and mix 5 seconds x speed 6, scrape down sides
• Add butter, sugar and eggs and mix 20 seconds x speed 4, scrape down sides
• Add flours, baking powder, bi-barb soda, salt, dairy of choice, and vanilla and mix 10 seconds x speed 5
• Scrape around top of bowl, and then remix for another 2 seconds x speed 5 to ensure all the mix is incorporated
• Pour mix into loaf or cake tin, even out top with a flat spatula and bake for 60 to 70 minutes or until a skewer inserted comes out clean (it takes exactly 1 hour and 10 minutes in my oven for both the loaf tin and round cake tin)
• Let loaf rest in tin for 20 minutes before removing and placing on a cake rack to cool
• To make it a little more special (as this "bread" can easily be served as cake), then cover with white chocolate glaze sprinkled with pepitas
• Place white chocolate into TM bowl and mill 6 seconds / speed 8
• Scrape down sides, add sour cream and melt 2-3 min / 50 / speed 3 until mix is nice and smooth
• Place mixture into ceramic bowl and leave to cool and firm up ... this can take a little time but it needs to be firmer to spread evenly ... to speed things up you can put the bowl into the fridge and check it every 15 minutes or so until you get a thicker spreading consistency
• Spread over bread and sprinkle with pepitas
• Replace 520g banana with 260g red apples, washed, cut into quarters, and cored (any type ... about 2-3), and 260g ripe bananas (this is peeled weight - about 2 large)
• It is important you have a weight of 520g of fruit, so if you are a little short with one of the fruits, make it up with the other to give you 520g.
• Replace 30g white spelt flour or plain flour with 30g Dutch or plain cocoa powder (Dutch cocoa gives a darker and more intense flavour)
• Replace 520g banana with the combination of 260g apple / 260g banana; and 30g white spelt flour or plain flour with 30g Dutch or plain cocoa powder.