Sour Cream Banana Bread with Chocolate Glaze

Sour Cream Banana Bread with Chocolate Glaze

1/2 C. butter at room temperature

1 1/4 C. sugar

2 eggs

1/2 C. sour cream

1 t. vanilla

1 C. mashed ripe bananas (about 2 med.)

1 3/4 C. flour

1 t. baking soda

1 t. baking powder

pinch of salt

1/2 C. semi sweet chocolate chips (can use mini chips)

3/4 C. chopped nuts

Beat together first 6 ingredients until blended. Stir in remaining ingredients until dry ingredients are just moistened. Do not over-mix.

Divide batter between 4 greased and lightly floured mini loaf pans and bake at 325 degrees for 45-50 minutes or until a cake tester inserted in center comes out clean.

Allow to cool in pans for about 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle tops with Chocolate Glaze.

Yields 4 mini loaves

Chocolate glaze:

1/2 C. semi-sweet chocolate chips, melted

3 T. butter, melted.

Stir together chocolate and butter until well blended.

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