Sour Cream Banana Bread with Chocolate Glaze




1/2 cup butter, at room temperature
1-1/4 cup sugar
2 eggs
1/2 cup sour cream
1 tsp. vanilla
1 cup mashed ripe bananas (about 2 md. sized)
1-3/4 cup flour
1 tsp. baking soda
1 tsp. baking powder
pinch salt
1/2 cup (3 oz.) semi-sweet chocolate chips
3/4 cup chopped walnuts

Chocolate Glaze

1/2 cup semi-sweet chocolate chips, melted
3 tbsp. 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.

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1 Recipe Reviews


This was so easy and absolutely fabulous. I took it into work and it was gone in an instant. The chocolate topping makes it that much better.