Sour Cream Banana Bread with Chocolate Glaze
Elevate your classic banana bread game with this irresistible Sour Cream Banana Bread with Chocolate Glaze. Made with ripe bananas, creamy sour cream, and a touch of vanilla, this recipe guarantees a moist, tender loaf bursting with natural sweetness and rich flavor. The sour cream adds a luxurious texture, while optional chocolate chips in the batter offer delightful bursts of chocolate. Topping it all off is a velvety chocolate glaze, crafted from semi-sweet chocolate and heavy cream, turning this humble treat into a decadent dessert that's perfect for brunches, coffee breaks, or indulgent snacking. Ready in just over an hour, this crowd-pleasing banana bread is your new go-to for turning overripe bananas into pure magic.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 200 grams granulated sugar
- 115 grams unsalted butter, melted
- 2 large eggs
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 100 grams chocolate chips (optional, for batter)
- 150 grams semi-sweet chocolate chips (for glaze)
- 60 ml heavy cream
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated sugar, melted butter, eggs, sour cream, and vanilla extract. Stir until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
If using, fold in the optional chocolate chips to the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To prepare the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to bubble. Do not let it boil.
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
Once the banana bread has completely cooled, drizzle the chocolate glaze over the top. Let the glaze set before slicing and serving.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 255 mg | 11% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 38.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
