Chocolate Covered Banana Bread


Sipping my morning vat of coffee is a moment that I savor every single day. Enhancing that moment felt impossible until I created this incredibly rich chocolate ganache covered banana bread—I mean, who doesn't love banana bread in the morning (afternoon and night)? There is truly something special about this one. That creamy unique flavor in the chocolate coating elevated to a whole new level by the International Delight French Vanilla Creamer, I'm obsessed! I'm pretty sure this is what Beyoncé meant when she said "let me upgrade you". I'm so with her. My morning coffee routine has been officially upgraded!


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TIME

PREP TIME: 10 minutes

COOK TIME: 5 minutes

COOL TIME: 1 hour

REFRIGERATE TIME: 30 minutes

TOTAL TIME: 2 hour 45 minutes



YIELDS

PREP TIME: 10 minutes

BAKE TIME: 1 hour

TOTAL TIME: 1 hour and 10 minutes



INGREDIENTS

BANANA BREAD

Unsalted Butter (1/2 cup, cut into tbsp sized pieces, room temperature. Plus extra for greasing your pan)

White Sugar (1 cup)

Overly Ripened Bananas (4)

Eggs (2, beaten)

All Purpose Flour (1 1/2 cups)

Baking Soda (1 tsp)

Salt (1/2 tsp)

Madagascar Bourbon Pure Vanilla (1 tsp)

Cinnamon (1/2 tsp)

Walnut Halves (1/2 cup, roughly chopped)

Milk Chocolate Chunks (1/4 cup)

CHOCOLATE GANACHE

Milk Chocolate Chunks (11 oz)

International Delight French Vanilla Creamer (2 oz)

Heavy Cream (1 oz)



KITCHEN ITEMS

Electric Hand Mixer

Large Mixing Bowl

Medium Mixing Bowl (2)

Bread Pan

Rubber Spatula

Ladle

Baking Sheet (Optional)

Plate

1. TO MAKE YOUR BANANA BREAD BATTER. preheat your oven to 350°.

In your large mixing bowl, cream together your butter and sugar using your electric hand mixer—about 2 minutes.

Add your banana chunks, vanilla and beaten eggs and continue to mix.

In your medium mixing bowl, combine your flour, baking soda, cinnamon, and salt.

Fold together using your rubber spatula.

Pour your flour mixture into your banana sugar mixture.

Use your electric hand mixer to fully mix the two together. 

Grease your bread pan with your extra butter.

Pour your batter into your bread pan.

Optional, place your bread pan on your baking sheet for ease of moving it in and out of the oven.

Bake for 1 hour.

Let cool in the bread pan to room temperature—about 1 hour.

 

2. TO MAKE YOUR INTERNATIONAL DELIGHT CHOCOLATE GANACHE. Transfer your banana bread onto a plate.

Set aside.

Fill your saucepan with water about an inch high.

Put your second medium mixing bowl into your saucepan to create a double boiler.

Turn your heat to medium.

Add your chocolate, heavy cream and International Delight French Vanilla Creamer.

Use your rubber spatula to mix until you have a smooth chocolate sauce.

Use your ladle to pour your drizzle your chocolate ganache over your banana bread.

Use your rubber spatula to spread the chocolate ganache as you would frosting on a cake.

Refrigerate until your chocolate ganache is firm and set—about 30 minutes.

Cut and eat!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.