Prep 15 mins
Cook 55 mins
Just a small amount of chocolate to complement the banana flavor - Yum! This recipe was submitted by a woman named Nicole for an event at my church. The original recipe called for “2 pinches of coconut,” but since the instructions never said where or when to add the coconut, I’ve left it out. I’ve made this bread twice now without the glaze, and it’s very good just as is. It’s moist but still holds together when you slice it.
- 1 cup sugar
- 1⁄3 cup butter, softened or 1⁄3 cup margarine
- 2 eggs
- 1 1⁄2 cups bananas, ripe mashed (approx. 3 large)
- 1⁄3 cup water
- 1 2⁄3 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1 dash vanilla (I use about 1/8 tsp.)
- 1⁄3 cup milk chocolate chips, melted (I actually used semi-sweet)
- 1⁄3 cup confectioners' sugar
- Heat oven to 350°F Grease bottom only of full size loaf pan. (9"x5"x3").
- Mix sugar and butter or margarine in a 2 and1/2 quart bowl.
- Stir in eggs until blended.
- Add bananas and water, and beat 30 seconds.
- Stir in remaining ingredients, except the chocolate chips.
- Pour into pan.
- Place chocolate chips in small bowl into microwave, and microwave on high, stirring at 15-second intervals, until smooth. Chocolate scorches fairly easily, so keep an eye on it.
- Now drip the melted chocolate down the center of the loaf lengthwise.
- With a butter knife or something similar, zigzag gently over the chocolate the full length of the loaf, piercing down only about one or two inches.
- Place pan in center of oven for approximately 55 minutes.
- Bread is done when a toothpick comes out clean.
- Let bread cool, then you can glaze it.
- Mix the confectioner’s sugar with a drop or two of water at a time until you get the consistency you want.
- Drizzle glaze over the bread.