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Banana Chocolate Chip Bread with Chocolate Icing

Serves: Makes 1 (9- by 5-inch ) loaf

Ingredients:

  • 3 large, very ripe bananas
  • 2 cups unbleached all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • ½ cup canola or corn oil
  • 1 teaspoon pure vanilla extract
  • ½ cup miniature semisweet chocolate chips


  • Icing:
  • 4 ounces semisweet chocolate, chopped into small pieces
  • ½ cup heavy whipping cream

Procedures:

Banana bread becomes so much less ordinary when paired with chocolate icing and chocolate chips. Chocolate and bananas have been a terrific dessert combo since the advent of banana splits with chocolate sauce and frozen bananas dipped in chocolate. This recipe will drive your stomach bananas.
  1. Preheat the oven to 350°F and position an oven rack in the center of the oven. Lightly butter a 9 by 5-inch loaf pan, or spray with pan spray.


  2. Peel the bananas and break them into pieces in a medium bowl. Using a fork or potato masher, smash them into pulp. It's okay if a few small lumps of banana remain. You should have about 1½ cups banana pulp.


  3. Put the flour, baking soda, and salt in a large bowl and whisk to blend well. Add the eggs, sugar, oil, and vanilla to the banana pulp and whisk to blend well. Make a well in the center of the dry ingredients, and pour the mashed banana into the well. Whisk until the batter is smooth and you don't see any more patches of flour. Gently stir in the chocolate chips.


  4. Scrape the batter into the prepared loaf pan and smooth the top. Bake for 65 to 75 minutes, until deep golden brown, firm to the touch in the center, and a toothpick inserted into the center comes out clean. You may see some melted chocolate on the toothpick from the chocolate chips. Using oven mitts, transfer the pan to the cooling rack and let the bread cool completely.


  5. To make the icing, put the chocolate pieces in a medium bowl. Pour the cream into a small saucepan and place over medium heat, just until it begins to boil. Turn off the heat, and immediately pour the cream over the chocolate. Let it sit for 2 minutes, then whisk gently until blended and smooth. Let cool for 5 to 10 minutes, until the icing runs off the tip of a teaspoon like warm honey.


  6. Remove the cake from the pan by turning it upside down and firmly shaking the pan a couple of times, while guiding the cake out onto your hand. Turn the cake right side up on a serving plate or a piece of parchment paper. Using a tablespoon, spoon the icing evenly over the top, letting some of it drip down the sides. Let the icing set for 20 minutes before slicing. Or leave the cake, uncovered, at room temperature until serving time.

by Sur La Table & Andrews McMeel Publishing

 
 
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