Thursday, January 23, 2014

Banana Bread with Chocolate Glaze

· 1 cup sugar
· ¼ cup butter, softened
· 1 2/3 cups mashed ripe bananas, about 3 bananas
· ¼ cup fat-free milk
· ¼ cup reduced-fat sour cream
· 2 large egg whites
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· ½ teaspoon salt
· Cooking spray
· 2 ½ tablespoons half-and-half
· 2 ounces semi-sweet chocolate, finely chopped


1. Preheat oven to 350 degrees.
2. Combine sugar and butter in a bowl; beat with a mixer at a medium speed until well blended. Add banana, milk, sour cream, and egg whites.
3. Combine flour, baking soda and salt, stirring with a whisk. Add flour mixture to banana mixture, beating just until blended.
4. Spoon batter in a 9x5-inch metal loaf pan coated with cooking spray. Bake for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
5. Place half-and-half and chocolate in a microwave-safe bowl. Microwave on high for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly and drizzle over bread.

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