Breakfast / Brunch
Chocolate-Chip Banana Bread
What is quick bread, anyway? Some familiar quick breads are biscuits, corn bread, muffins, and these loaf breads. What they all have in common is that they use baking soda or powder to rise instead of yeast.
For the glaze —
Darkly freckled bananas might be past their prime for eating out of hand, but they're just right for banana bread. Freeze them until ready to use in this recipe.
Preheat oven to 325°; coat a glass loaf dish with nonstick spray.
Whisk together flour, salt, and baking soda in a large bowl; make a well in the center. Set dry ingredients aside.
Combine sugar, oil, and eggs in a separate bowl; vigorously whisk until color lightens. Add bananas, buttermilk, and vanilla to the egg mixture, stirring to combine.
Pour banana-buttermilk mixture into well of dry ingredients; stir until dry ingredients are moistened, then fold in chocolate chips and walnuts. Immediately pour batter into prepared loaf dish.
Bake until a skewer inserted in the center of the loaf comes out clean, about 1 hour.
Cool bread in the loaf dish on a rack for 10 minutes, then turn out bread.
Whisk together powdered sugar, cream cheese, water, espresso powder, and salt for the glaze. Cool bread completely on a rack, about 3 hours, then drizzle with glaze.
Mash the bananas with a fork or pastry blender, then combine with egg mixture.
Gently fold wet ingredients into dry ingredients until just combined to avoid overmixing.
Allow the bread to cool in the pan about 3 hours before glazing and slicing.
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 24mg 8%
Sodium 209mg 8%
Carbs 29g 9%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.