CHOCOLATE CHIP BANANA BREAD w/Dark CHOCOLATE GANACHE DRIZZLE
2 ripe bananas, peeled & mashed…………….1/4 cup butter, softened
1/2 cup IMPERIAL dark brown sugar
2 cups flour …………………………………......…...2 tsp baking powder
1/2 tsp baking soda ...........................……..1/2 tsp salt
1/2 cup buttermilk or sour cream
1 tsp. cinnamon.....…………………………………. 1/4 tsp. nutmeg
1/2 cup mini-morsel chocolate chips...…….. 2 eggs
Preheat oven to 350. Spray an 8" or 9" larger loaf or 2 mini 5" pans with non-stick baking spray & set aside.
Whisk flour, baking powder, soda, salt and spices together ~ set aside.
Cream butter and sugar together in electric mixer bowl; add eggs and mix well. Beat in the bananas (it will look separated, but will smooth out later). Gradually beat in half of the flour mixture. Scrape down the sides; then gradually beat in the milk. Then, slowly beat in the rest of the flour mixture. Stop & scrape down sides again. Lightly beat in chocolate chips just until blended.
Spread the batter evenly in the pan(s). Give the pan(s) a sharp tap on the counter to break any air bubbles and put into the oven. Bake the smaller loaves for about 20-30 minutes; or the large loaf for about 35-45 minutes (depends on your oven ~ dark pans bake faster than light pans). A cake tester should come out clean & top should feel dry & bounce back when touched. It isn't necessary for the bread(s) to be completely cool before drizzling with glaze, so you can make the glaze while they're starting to cool on a rack and then drizzle it on right away.
EASY DARK CHOCOLATE GANACHE:
1/2 cup heavy whipping cream
about 4-6 oz. dark unsweetened chocolate
about 2-3 TB IMPERIAL powdered sugar
Put heavy whipping cream in a large microwave-safe bowl (large enough for the ganache to boil up later when you put the chocolate in and not bubble over) and heat for about 1 minute. (You want the cream to be just boiling.) Drop the chocolate & powdered sugar into the cream and whisk it until it's shiny and smooth (it may take a minute or so). You can drizzle it over the bread now. Any leftover ganache can be kept in a covered glass container in the refrigerator ~ reheat in the microwave about 45 seconds to use another time.
NOTE: I've been provided sugar by IMPERIAL SUGAR ~ but I've been using their dark brown sugar for over 20 years anyways! I only use dark brown sugar when a recipe calls for brown sugar, and Imperial is the best! Check out their link below for HALLOWEEN recipes, crafts, cookbooks, printables, and more.
The story of IMPERIAL SUGAR
In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin.
For 175 years, Imperial Sugar has been a trusted name in family kitchens all across the south. Sweet things happen when people come together in the kitchen, and that’s why Imperial Sugar has been at the heart of family traditions and celebrations for generations. We’re the secret ingredient in family-favorite recipes handed down from one generation to another. Home cooks know that when you bake with love and Imperial Sugar, that’s when memories are made.
Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results.