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This is a variation of my grandmother's old banana bread recipe (from the 1930's) using my favorite dark brown sugar (for a slight caramel flavor). I drizzled an easy Dark CHOCOLATE GANACHE over the top, thickened slightly with powdered sugar, and added some Halloween sprinkles.
** This can be made in 1 regular sized loaf pan, or 2 mini-loaf pans.
CHOCOLATE CHIP BANANA BREAD w/Dark CHOCOLATE GANACHE DRIZZLE
2 ripe bananas, peeled & mashed…………….1/4 cup butter, softened
1/2 cup 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 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.
** This can be made in 1 regular sized loaf pan, or 2 mini-loaf pans.
CHOCOLATE CHIP BANANA BREAD w/Dark CHOCOLATE GANACHE DRIZZLE
2 ripe bananas, peeled & mashed…………….1/4 cup butter, softened
1/2 cup 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 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.
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