May 21, 2013

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Chocolate Chip Banana Bread with Chocolate Ganache Glaze

A favorite dessert recipe from Bob Dylan's mother (Beatty Zimmerman.)

Ingredients

Bread



  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 eggs
  • 4 Tbsp. sour cream
  • 2 ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 6 oz. pkg. chocolate chips
  • 2 medium disposable foil loaf pans (8 x 3 & 3/4 x 2 1/2)
  • Nonstick cooking spray to grease pans



    Glaze



  • 8 oz. heavy whipping cream
  • 8 to 12 oz. good-quality semi-sweet chocolate

    Directions

    Bread



    1. Preheat oven to 350°.



    2. Cream together sugar and butter; add eggs and beat well. Add sour cream and ripe bananas. Mix well.



    3. In a separate bowl, combine flour, baking powder and baking soda.



    4. Add dry mixture to sour cream mixture, then fold in chocolate chips.



    5. Divide the batter between two greased loaf pans. Bake for about 45 to 50 minutes.



    6. Turn the loaves out onto a cooling rack as soon as they're done.



    Chocolate Ganache



    (You can make this on the stovetop or in the microwave.)



    On the stove



    1. Bring cream to a boil, then remove from heat and pour over chopped chocolate in a bowl.



    2. Stir and add 1 Tbsp. of liqueur, if desired.



    3. Stir until all the chocolate is melted and the ganache is smooth.



    In the microwave



    1. Put cream in a 4-cup glass measuring cup and microwave on high for 2 & 1/2 minutes, then add chopped chocolate.



    2. Stir and add 1 Tbsp. of liqueur, if desired.



    3. Stir until all the chocolate is melted and the ganache is smooth.



    As Glaze



    1. Pour it on top of banana bread loaf, placed on a cooling rack over a cookie sheet or 9 x 13 inch pan to catch the drippings.



    2. Let it set until shiny and smooth.



    As Whipped Frosting



    1. Simply whip it on high speed with an electric mixer.



    To make truffles



    1. Cover with plastic wrap and let it get really cold in the fridge.



    2. Scoop it out with a melon baller and roll in unsweetened cocoa powder.



    3. The ratio of chocolate/cream varies, depending on what you're going to make:



    Glaze: 8 oz. cream, 8 oz. chocolate



    Frosting: 8 oz. cream, 4 oz. chocolate



    Truffles: 8 oz. cream, 12 oz. chocolate
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