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


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


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.


*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 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

9 Responses to “Maple- Mustard Pork Chops w/ Winter Squash Puree”

  1. 1

    Tracey — March 17, 2010 @ 7:55 am

    This is a beautiful meal! My husband loves pork chops and I recently discovered a few ways of preparation that avoided the dry, rubbery pork chops we all hate. I’ll have to try this one now too :)

  2. 2

    Laura — March 17, 2010 @ 11:41 am

    this looks fantastic! i also live in southern california and i’ve found frozen winter squash puree at the vons/pavilions in my neighborhood.

  3. 3

    sarah — March 17, 2010 @ 7:32 pm

    i am also afraid of pork…might actually have to try this one!

  4. 4

    Katie — March 18, 2010 @ 3:22 pm

    I’m a huge fan of anything pork and mustard! Though I love the healthiness of boneless porkchops, cooking them on the bone will make them juicy nearly every time! I am definitely trying this one.

  5. 5

    Jen @ My Kitchen Addiction — March 22, 2010 @ 12:40 pm

    I’ve had this Cooking Light sitting beside my bed for a while and I keep looking at this dish. It looks so great… After reading your review of it, I think I’ll have to finally give it a try!

  6. 6

    DawnK — March 26, 2010 @ 9:42 am

    I still haven’t made this recipe, but it caught my eye, way back in February, when I first got the March issue! I really have to find the time to make this. It looks and sounds so good! I love green beans, too. I’m not sure I can find frozen butternut squash, either. I’ll have to look. I’m glad you enjoyed it. I found it on another blog and they also liked it!

  7. 7

    Kathy — March 26, 2010 @ 9:36 pm

    I’ve throughly checked the ingredients of this recipe as I plan to cook this soon. I have checked other recipes before with pork and mustard combination, and I am certain that these two (pork chops and mustard) can be put together harmoniously.

  8. 8

    Amanda — September 1, 2010 @ 3:53 pm

    Looks great! I’m in San Francisco, and I usually find squash in the section of fancy organic frozen veggies.

  9. 9

    tinmango — November 13, 2010 @ 7:59 pm

    Made this for dinner tonight and it was fabulous! There were a couple things I did differently though…I dredged the pork chops in sesame seeds before pan-frying them. The sesame adds a rich nuttiness to the pork which complements the sweetness of the sauce quite nicely. I also kept the mash super simple. I used sweet potatoes instead of squash and only added salt, pepper & butter.

    Sooooo good.

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