In the Kitchen: Banana Bread with chocolate ganache frosting

I love fruit in my desserts.

It makes me feel mildly less guilty about eating a sugary treat and also ensures that I’m at least eating something nutritious (that’s my rationalization and I’m sticking to it). But baked fruit desserts are really a great way to use overripe fruit as well.  I used my standard banana bread recipe and wanted to jazz it up a bit.
I decided to top it off with a simple chocolate ganache which gives a touch of decadence and richness without being too sweet.    It definitely reminds me of Entenmann’s banana bread with chocolate frosting (but slightly healthier and with a darker frosting!)

Banana Bread

Ingredients

Banana Bread

• 5 Tablespoons room temperature butter
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 1/2 cups very ripe bananas (I usually use 3 bananas)
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup heavy cream or any non-skim milk

Chocolate ganache

• 6 ounces dark chocolate
• 1/3 cup cream
• 1/2 teaspoon vanilla
• sugar to taste

Preparation

1. Preheat oven to 350 degrees F.  Spray bottom only of 9 x 5 x 3-inch loaf pan with nonstick cooking spray (not applicable for nonstick bakeware).  You can also use 3 mini loaf pans or a 9 x 9 square pan and a mini loaf pan.

2. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy.  Add granulated sugar and brown sugar; beat well.  Add egg, egg whites and vanilla; beat until well blended.  Add mashed banana, and beat on high speed 30 seconds.

3 .Combine flour, baking soda, salt, and baking powder in medium bowl.  Add flour mixture to butter mixture alternately with cream, ending with flour mixture.  Add any optional ingredients (e.g. walnuts, chocolate chips) to batter.

4. Pour batter evenly into prepared standard size loaf pan.  Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes (adjust time accordingly for other size pans).  If you used a square pan and/or mini loaf pans, bake for 45 minutes.

5. Cool bread in pan on wire rack 10 minutes.  Remove bread from pan; cool completely on wire rack.  [Alternatively, as soon as the loaf is cool, wrap in plastic wrap and leave on the counter overnight to let the flavors develop.

6. Prepare chocolate ganache by placing cream in a small pan and bringing it to a simmer.  Combine warmed cream with chocolate and melt the chocolate thoroughly.

7. Let chocolate cool for a few minutes and spread on banana bread.  Eat warm or let it chill to set the chocolate.

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