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Banana Bread with Chocolate Glaze

 
One serving costs about $0.35

$0.35 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 dessert,morning meal,brunch,breakfast
spoonacular Score:17%

Spoonacular Score: 17%

 

Banana Bread with Chocolate Glaze takes around roughly 45 minutes from beginning to end. This breakfast has 211 calories, 4g of protein, and 9g of fat per serving. This recipe serves 16 and costs 35 cents per serving. This recipe from Foodista requires eggs, butter, all purpose flour, and milk. 1 person were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 12%, which is not so awesome. If you like this recipe, you might also like recipes such as Banana Bread with Chocolate Glaze, Banana Bread with Chocolate Glaze, and Banana Bread With Chocolate Glaze.

Cream Sherry, Moscato d'Asti, and Port are great choices for Banana Bread. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 cup
1 cup granulated sugar
granulated sugar
0.25 cup
0.25 cup butter
butter
1.67 cups
1.67 cups banana
banana
0.25 cup
0.25 cup milk
milk
0.25 cup
0.25 cup plain fat free greek yogurt
plain fat free greek yogurt
2 large
2 large eggs
eggs
2 cups
2 cups all purpose flour
all purpose flour
1 tsp
1 tsp baking soda
baking soda
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.5 cup
0.5 cup pecans
pecans
3 Tbsps
3 Tbsps heavy cream
heavy cream
2 ounces
2 ounces semi-sweet chocolate
semi-sweet chocolate
1 cup granulated sugar
1 cup
granulated sugar
0.25 cup butter
0.25 cup
butter
1.67 cups banana
1.67 cups
banana
0.25 cup milk
0.25 cup
milk
0.25 cup plain fat free greek yogurt
0.25 cup
plain fat free greek yogurt
2 large eggs
2 large
eggs
2 cups all purpose flour
2 cups
all purpose flour
1 tsp baking soda
1 tsp
baking soda
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.5 cup pecans
0.5 cup
pecans
3 Tbsps heavy cream
3 Tbsps
heavy cream
2 ounces semi-sweet chocolate
2 ounces
semi-sweet chocolate

Equipment

hand mixer
hand mixer
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
loaf pan
loaf pan
blender
blender
whisk
whisk
bowl
bowl
hand mixer
hand mixer
microwave
microwave
toothpicks
toothpicks
wire rack
wire rack
oven
oven
loaf pan
loaf pan
blender
blender
whisk
whisk
bowl
bowl


Instructions

Preheat oven to 350 degrees. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined. In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the pecans and stir briefly. Pour the batter into a 95 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack. Place the heavy cream and chocolate in a microwave-safe bowl and microwave at high for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly and spoon over bread.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.34
Ingredient
1 cup granulated sugar
¼ cups butter
1.6666666666666665 cups banana
¼ cups milk
¼ cups plain fat free greek yogurt
2 larges eggs
2 cups all purpose flour
½ cups pecans
3 tablespoons heavy cream
2 ounces semi-sweet chocolate
Price
$0.28
$0.49
$0.33
$0.08
$0.36
$0.55
$0.33
$1.54
$0.24
$1.28
$5.47

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If your recipe calls for ripe bananas and you only have green ones, stick the green bananas in a closed paper bag to speed up the ripening process. You can even put an apple in the bag with them since apples produce a lot of the gas that encourages ripening (called ethylene). This process takes some time, of course, so if you need ripe bananas immediately you might give the oven method a try.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
209k Calories
3g Protein
8g Total Fat
30g Carbs
1% Health Score
Limit These
Calories
209k
10%

Fat
8g
13%

  Saturated Fat
3g
23%

Carbohydrates
30g
10%

  Sugar
16g
18%

Cholesterol
35mg
12%

Sodium
180mg
8%

Caffeine
3mg
1%

Get Enough Of These
Protein
3g
7%

Manganese
0.34mg
17%

Selenium
8µg
12%

Vitamin B1
0.15mg
10%

Folate
35µg
9%

Vitamin B2
0.14mg
9%

Iron
1mg
7%

Copper
0.12mg
6%

Phosphorus
60mg
6%

Fiber
1g
6%

Vitamin B3
1mg
6%

Magnesium
19mg
5%

Vitamin B6
0.09mg
4%

Vitamin A
183IU
4%

Potassium
126mg
4%

Zinc
0.49mg
3%

Vitamin B5
0.29mg
3%

Calcium
21mg
2%

Vitamin B12
0.11µg
2%

Vitamin E
0.27mg
2%

Vitamin C
1mg
2%

Vitamin D
0.25µg
2%

covered percent of daily need

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