Banana Bread with Chocolate Glaze – Eat With Your Eyes


Ingredients: 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,3 tablespoons heavy cream,2 ounces semi-sweet chocolate, finely chopped

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Add the pecans and stir briefly.
  5. Pour the batter into a 95 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.
  6. Remove from pan and cool on rack.
  7. 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.


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