Banana Bread with Chocolate Glaze

Cover Recipe:  Banana Bread with Chocolate Glaze, Cooking Light- Oct. 2013

Cover Recipe: Cooking Light– Oct. 2013:  Banana Bread with Chocolate Glaze

As soon as this month’s Cooking Light appeared in my mailbox, I knew I’d be interested in making this cover recipe: Banana Bread with Chocolate Glaze. The cover of Cooking Light’s October 2013 issue features their “All-Time Favorite Recipes”- 25 Best-Ever Dishes. I’m all for browsing through a “best-of” list!

The CL staff combed the archives, grilled readers and polled online users to help compile their list. Turns out that their list was waaayyy too long to publish, so they retested everything. Some recipes were nixed by the judges, some were revised slightly and some passed with no alterations at all. The final 25 were dubbed, “true favorites.” The Banana Bread nabbed the cover spotlight, but other dishes included in the list are things like Grilled Stuffed Jalapenos, Fresh Pear Cocktail, Saucy Chicken Marsala, Whole-Wheat Buttermilk and Orange Pancakes, Fresh Lemonade Cake, Mexican Chocolate Cream Pie, Slow Roasted Grape Tomatoes, Roasted Asparagus with Balsamic-Browned Butter and Mashed Potato Casserole. Read my notes below to see what I thought of the cover recipe…

Banana Bread with Chocolate Glaze

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Banana Bread with Chocolate Glaze

Yield: 1 loaf (16 slices)

Prep Time: 12min

Cook Time: 60 min

Ingredients:

1 cup granulated white sugar
1/4 cup butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup fat-free milk
1/4 cup reduced-fat sour cream
2 large egg whites
9 ounces unbleached all-purpose flour (about 2 cups)
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray
2 1/2 tablespoons half-and-half
2 ounces semisweet chocolate, finely chopped

Directions:

1. Preheat oven to 350°.

2. Combine sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add the banana, milk, sour cream, and egg whites.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Add flour mixture to banana mixture; beat just until blended (do not overbeat). Spoon batter into a 9 x 5-inch metal loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool on rack.

4. Place half-and-half and chocolate in a microwave-safe bowl. Microwave at HIGH for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly; drizzle over bread.

Tips:

*I used 3 good-sized bananas, and that was not enough to make 1 2/3 cups... so I suggest 4 bananas, or 3 large.
*I used extra-large eggs since I am baking at 6,000 feet.
*I used an additional 1/2 teaspoon of half-and-half to thin out the chocolate glaze a little bit more.
*One hour was perfect timing for doneness of the bread.

Nutritional Information per serving:
Serving size: 1/16th of the loaf
Calories per serving: 184
Fat per serving: 5.2g
Saturated Fat per serving: 3.1g
Sodium per serving: ,span class="sodium">190mg
Fiber per serving: 1.3g
Protein per serving: 3g
Cholesterol per serving: 11mg
Carbohydrates per serving: 32.6g

Source: Cooking Light, October 2013

The results:

The recipe was simple to make- kind of your typical banana bread recipe. I think everyone probably mentioned this recipe because it is no-fail- it comes out very moist and tender, and it’s nice that it’s lighter in calories too. I would imagine it’s a lot of people’s go-to banana bread recipe. The glaze was added by the editors when it was chosen as an all-time favorite. I wasn’t crazy about the chocolate glaze at all. Since I like to eat banana bread for breakfast, I don’t think it needs a glaze. Oh, and the recipe says it has 16 servings. I can’t imagine cutting a loaf into 16 pieces. I’d say it’s more like 8 generous slices!

Did this recipe deserve the cover spotlight?

I’m kind of on the fence with this one. I really like this banana bread, and I actually make this recipe all the time for my family. However, I don’t think adding the chocolate glaze was at all necessary. But I do agree that the banana bread itself is one of their all-time best recipes.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.

7 Responses to “Banana Bread with Chocolate Glaze”

  1. 1

    Jennifer @ Peanut Butter and Peppers — September 23, 2013 @ 9:22 am

    I was curious about this recipe. I saw on my magazine last week and wanted to try it! I wasn’t sure about the chocolate glaze on it, but it’s chocolate after all. I think I maybe on the fence like you about the chocolate. I figure if people want chocolate on banana bread, just spread some Nutella on it. Thank you for the review!

  2. 2

    Averie @ Averie Cooks — September 23, 2013 @ 11:29 am

    Ive never understood getting 16 slices from a loaf either – 8 to 10 is about max from a 9×5 pan for me. That’s like people who make 30 cookies and I yield 18 from the same recipe.

    Glad to hear though that you think their banana bread recipe itself is one of their all time bests (and that choc glaze is not necessary – agreed – and I love chocolate!)

  3. 3

    Sylvia — September 23, 2013 @ 11:42 am

    I also made this. However, I did not make the glaze. I took the 2 oz of chocolate, added an ounce, chopped it up, and threw it in the batter — it was yummy :-)

  4. 4

    Khadijah — September 24, 2013 @ 9:21 am

    Good review. Thanks!

  5. 5

    Candice — September 24, 2013 @ 1:47 pm

    I immediately bookmarked this recipe when I received your newsletter. However, I planned on omitting the chocolate glaze since I think it’d be too sweet especially if you’re eating this for breakfast in the morning. I’m not sure how this would yield 16 slices from a 9×5 pan…guess they cut it bread super thin.

  6. 6

    Ali | Gimme Some Oven — September 25, 2013 @ 7:57 am

    I saw this mag and was drooling over the cover. I’m not a huge chocolate fan, but with your recommendation, totally want to try the bread recipe now. YUM! :)

  7. 7

    Deborah — September 28, 2013 @ 11:20 pm

    The glaze is beautiful, although I can see how it would be a bit overboard. But I’ll have to try the banana bread recipe – I’ve always got bananas on hand!

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