Sour Cream Banana Bread with Chocolate Glaze
1/2 C. butter at room temperature
1 1/4 C. sugar
1/2 C. sour cream
1 t. vanilla
1 C. mashed ripe bananas (about 2 med.)
1 3/4 C. flour
1 t. baking soda
1 t. baking powder
pinch of salt
1/2 C. semi sweet chocolate chips (can use mini chips)
3/4 C. chopped nuts
Beat together first 6 ingredients until blended. Stir in remaining ingredients
until dry ingredients are just moistened. Do not over-mix.
Divide batter between 4 greased and lightly floured mini loaf pans and bake at
325 degrees for 45-50 minutes or until a cake tester inserted in center comes
Allow to cool in pans for about 15 minutes and then remove from pans and
continue cooling on a rack. When cool, drizzle tops with Chocolate Glaze.
Yields 4 mini loaves
1/2 C. semi-sweet chocolate chips, melted
3 T. butter, melted.
Stir together chocolate and butter until well blended.