Banana bread aficionados often cling to the classic banana-walnut combination, but this version will be sure to change their tune. It uses milk chocolate, but feel free to swap it for your favourite dark chocolate and create a new standard.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2011
MethodIn large bowl, whisk together sugar, oil, yogurt, eggs and vanilla.
Whisk together flour, baking soda and salt; stir into egg mixture just until combined. Stir in bananas and milk chocolate. Scrape into greased and floured 10-inch (3 L) fluted tube pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 50 to 60 minutes. Let cool in pan on rack for 15 minutes. Remove from pan; transfer to rack and let cool completely.
Glaze: In heatproof bowl over saucepan of hot (not boiling) water, melt cream cheese with white chocolate, stirring, until smooth. Stir in milk to make loose glaze. Spread over cake; let stand until set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Nutritional facts Per each of 12 servings: about
- Sodium 239 mg
- Protein 6 g
- Calories 413.0
- Total fat 23 g
- Potassium 204 mg
- Cholesterol 46 mg
- Saturated fat 7 g
- Total carbohydrate 48 g
- Iron 11.0
- Folate 26.0
- Calcium 6.0
- Vitamin A 6.0
- Vitamin C 2.0