Chocolate Chip Banana Bread with Chocolate Ganache

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My original banana bread recipe is one of the oldest recipes I make. In fact, the recipe sits in a homemade cookbook that I started in high school when I first started baking a lot. Back then, I typed up half of my recipes in a Microsoft Word document, printed them out, and then taped them into this notebook that I had designated for my favorites. The other half of my recipes were hand-written, carefully scribed in my best high school handwriting, where I wrote things like “stir in nuts lol” and repeatedly called chocolate chips “chocs”. The notebook itself has a bright orange and pink striped cover (my color obsession of the time, which followed its way into my freshman college dorm room, adorned with a neon-orange-and-hot-pink reversible comforter and polkadot wall decals of the same two colors). Anyway, my homemade high school cooking notebook is a nostalgic and amusing spectacle that would be long forgotten by now if it wasn’t home to my favorite banana bread recipe in the world.

I recently made a change to the recipe, thanks to my mom, who suggested increasing the oven temperature to 350 rather than leaving it to at 325 after trying it herself just the other day and having spectacular results. I didn’t think this bread could get any better, but with the increase in temperature and the addition of a thick layer of chocolate ganache, this is hands down my new favorite BB. I’m not sure if I can ever look at banana bread that is not entirely covered in chocolate ganache the same way again. If you want to be completely floored by a loaf of banana bread, go ahead and make this. My original banana bread recipe, preserved in my original 2009 recipe notebook, smothered in chocolate ganache.

Chocolate Chip Banana Bread with Chocolate Ganache

Ingredients

  • Ingredients:
  • For the Banana Bread
  • 1 cup granulated sugar
  • 1/2 cup 1 stick butter, softened
  • 1 1/2 cups mashed bananas usually about three large bananas
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking pwoder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips
  • For the ganache:
  • 1/2 cup heavy cream
  • 1 cup semi-sweet or dark chocolate chips

Instructions

  1. Instructions:

  2. Preheat the oven to 350° F and grease a standard loaf pan with cooking spray or line with parchment paper. Set aside.
  3. Cream together the sugar and butter until smooth. Then, beat in the mashed bananas, eggs, and vanilla. In a separate bowl, combine the dry ingredients (flour, baking soda, salt), and then stir into the banana mixture until combined. Fold in the chocolate chips.
  4. Pour the batter into the loaf pan, and bake for 30 minutes. Then, cover the loaf with a loose tent of aluminum foil, and continue to bake for another 30-40 minutes, until a toothpick comes out clean (the aluminum foil is to prevent your banana bread from browning too much on the top!) Cool for at least 30 minutes before removing from pan.
  5. As the banana bread cools, make the ganache. Heat the heavy cream on the stove or heat in the microwave for one minute in a microwave-safe bowl. Then, stir in the chocolate chips with a fork until the ganache thickens. Let cool for a few minutes before drizzling the ganache over the banana bread. Enjoy!
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