Banana Bread with Chocolate Glaze

I’m a magazine junkie.  Let me be more specific…I’m a cooking magazine junkie.  I hoard them.  My husband has been known to call me “piles” because I used to have 6-7 piles of magazines placed strategically (hidden) around the house.  I couldn’t go to the store without picking up a new magazine and I couldn’t ever throw them away.  Ever.  I thought I might want to reference them later.  I don’t….ever.  Well, I used to but with the internet I don’t need to sift through piles and pages when I can just search for it online.

I also cut back on the purchasing of paper magazines since I can download them on the iPad.  This has eliminated most of the piles and when we moved to our new home I purged about two tons of magazines.  It was like a 12 step program for hoarding.  I have to thank Apple…because if it hadn’t been for the invention of the iPad and the ability to house all my favorite publications on it I would still have fire hazards all over the place.

I find it somewhat therapeutic to sit down at night and leaf (scroll?) through a cooking magazine while enjoying a bottle   glass of wine.  I do miss folding down the corner of the pages of recipes I would like to try, I’m still adjusting but with time the paper version will be a distant memory.

The October issue of Cooking Light features this banana bread on it’s cover.  The photo is stunning and I had to make it immediately.  (Plus, I had some bananas that were ready to retire.) It’s a basic banana bread drenched in a chocolate glaze that dates back to a 1996 issue.  I did plan to make it as instructed but decided at the last minute to make a few changes along the way.  My version of the chocolate glaze has a few more calories so if you’re looking to make it lighter you can substitute the cream in my recipe for 2 tablespoons of half and half.  The bread itself I changed by subbing the sour cream for greek yogurt (Chobani, of course) and I added chopped pecans….just because I can.

Banana Bread with Chocolate Glaze

Banana Bread with Chocolate Glaze

Serves 16

1 cup granulated sugar

1/4 cup butter, softened

1 2/3 cups mashed ripe banana (about 3 bananas)

1/4 cup 2% milk

1/4 cup plain fat free Greek yogurt (I used Chobani)

2 large eggs

2 cups all purpose flour (I used King Arthur)

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup pecans, chopped

Cooking spray

3 tablespoons heavy cream

2 ounces semi-sweet chocolate, finely chopped

Preheat oven to 350 degrees.

In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.

In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the pecans and stir briefly.

Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack.  Remove from pan and cool on rack.

Place the heavy cream and chocolate in a microwave-safe bowl and microwave at high for 1 minute or until chocolate melts, stirring every 20 seconds.  Cool slightly and spoon over bread.

Banana Bread with Chocolate Glaze

Recipe adapted from Cooking Light



One comment on “Banana Bread with Chocolate Glaze”

  1. I have to smile at the magazine junkie because I’m one too. My hubby was so happy when I got my nook because I stopped buying so many magazines. I love having them on my electronic bookshelf without a big mess of magazines all over the place. However, that said, I still buy an occasional magazine or “specialty” paperback cookbook I find in the stores waiting in line 🙂 Your loaf of bread turned out gorgeous!

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