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REC: Sour Cream Banana Bread with Chocolate Glaze

Veteran Member
597 posts
Joined: Dec 10, 2005


Posted to Thread #2226 at 9:28 pm on Jun 5, 2006


Oh, what a bread! One of my favorites.

1/2 cup butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup mashed ripe bananas (about 2 medium sized)

1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch salt
1/2 cup (3 ounces) semi-sweet chocolate chips
3/4 cup chopped walnuts


1/2 cup semi-sweet chocolate chips, melted
3 Tablespoons butter, melted

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

Divide batter between 4 greased and lightly floured mini-loaf foil pans (6x3x2 inches), place pans on a cookie sheet, and bake in a 325 F. oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.

Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle top with Chocolate Glaze (optional, but very good, indeed). Yields 4 mini-loaves.

You can make this into 12 muffins (2 1/2 x 1 1/4 inches) Or 2 (8x4-inch loaf pans), Or 1 (9x5-inch loaf pan. Adjust cooking time and check with a cake tester, inserted in center, until it comes out clean.

For the chocolate Glaze: Stir together chocolate and melted butter until well blended.

Easiest & Best! Coffee Cakes and Quick Breads

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