Recipe courtesy of Food Network Kitchen

Banana-Almond-Chocolate Quick Bread with Cream Cheese Glaze

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Add chocolate chips to this banana-almond bread and glaze it with a cream cheese frosting.
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  • Level: Easy
  • Total: 2 hr 45 min (includes cooling and setting times)
  • Active: 25 min
  • Yield: 1 regular loaf or 3 mini loaves
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Ingredients

Quick Bread:

Cream Cheese Glaze:

Directions

  1. Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
  2. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and almonds and toss together. Set aside.
  3. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
  4. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.

For the cream cheese glaze: 

  1. Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
  2. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Try not to use dark coated baking pans; the quick bread could get too dark. Most quick breads taste better if left to sit overnight.

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