Preheat the oven to 350 degrees F. Spray two 6-by-3-inch miniature loaf pans with cooking spray; set aside.
Place the banana chips in a large zip-top plastic bag. Press out the air and seal. Using a rolling pin, roll over the chips until crushed.
Whisk the muffin mix and cocoa in a large bowl. Add the chocolate milk, oil and eggs, stirring until smooth. Stir in the crushed banana chips and chocolate chips. Divide the batter evenly between the pans.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans on a rack for 20 minutes.
Meanwhile, make the glaze: Mix the confectioners' sugar, heavy cream and banana extract in a small bowl. Drizzle the glaze over the loaves and let cool completely.
Photograph by Antonis Achilleos
Recipe courtesy Sandra Lee's Bake Sale Cookbook for Food Network Magazine
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