Go Back
Homemade Banana Bread with Chocolate Glaze photo
Print Recipe Save it for later

Banana Bread with Chocolate Glaze

This Banana Bread with Chocolate Glaze is a moist, flavorful treat topped with a luscious chocolate finish. Perfect for breakfast, snack, or dessert!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Keyword: Banana Bread, Chocolate, Easy, Quick, Snack
Servings: 8 servings

Ingredients

  • 1 cup sugar
  • 1/4 cup butter softened
  • 1 2/3 cups mashed ripe banana about 3 bananas
  • 1/4 cup skim milk
  • 1/4 cup lite sour cream
  • 2 large egg whites
  • 1 cup unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • cooking spray
  • 2 ounces semisweet chocolate finely chopped
  • 1 tablespoon shortening

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your banana bread will bake evenly.
  • Spray the loaf pan with cooking spray or line it with parchment paper to prevent the bread from sticking.
  • In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes.
  • Add the mashed bananas, skim milk, lite sour cream, egg whites, and vanilla extract to the butter-sugar mixture. Mix until well combined.
  • In a separate bowl, whisk together the unbleached all-purpose flour, whole wheat flour, ground flaxseed, baking soda, and salt.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
  • Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking time to avoid overbaking.
  • Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
  • In a double boiler or microwave-safe bowl, melt the semisweet chocolate and shortening together until smooth. Stir until fully combined.
  • Once the banana bread has cooled, drizzle the chocolate glaze over the top. Allow the glaze to set for a few minutes before slicing.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Whisk or electric mixer
  • Loaf Pan
  • Spatula
  • Double boiler or microwave-safe bowl
  • Cooling Rack

Notes

  • Use ripe bananas for natural sweetness and best flavor.
  • Do not overmix the batter to keep the bread moist and tender.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.