Banana Bread with Chocolate Glaze

I liked this banana bread but I wouldn't say it was anything special. I've definitely liked other recipes better. I did not make the chocolate glaze and cut the sugar by a little less than half since I think the sweetness of the bananas gives the bread a lot of extra sweetness. It turned out plenty sweet, and didn't seem to interfere with the texture. It actually baked up quite nicely, didn't have to keep putting it back in or covering it. I think mine took about 50 minutes total. I dusted the pan with cinnamon after lightly coating it with cooking spray to make it a little more interesting. I wouldn't necessarily make this again, but it wasn't bad by any means, just nothing special.

I will definitely save this recipe, but I really expected to be more wowed after all the hype about it. The glaze really does nothing for it. I'll omit that from now on.

I'm always in favor of taking something great and making it even greater, especially where adding chocolate is concerned, but the glaze really doesn't improve on what is already a keeper. If anything, it detracts from that pure banana flavor and makes for a messier clean-up.

Have made this several times and it's amazing. It's now my go-to recipe for banana bread. The only change I make is to add 1/3 cup of mini chocolate chips coated with 1 tsp powdered sugar to the batter just at the end and skip the chocolate topping. I prefer to toast my banana bread, so this is the best of both worlds!

Delish and so easy to make!!!

Easy and great!!!! Loved it

Great!

I enjoyed this banana bread. Never before did I have chocolate poured over banana bread, butbut it was delicious!

Took this to work and got rave reviews. I used fat-free half and half for the glaze, because that's all we had, and it worked just fine. I think you could half the amount of glaze and it'd still be fantastic! I plan on making this around the holidays for an easy breakfast.

I made this recipe exactly as written and it was fantastic. The bread was firm but moist with a smooth texture. The chocolate glaze made it even more amazing. A definite winner!

Easy to make and very delicious. Did not bother to make the chocolate glaze, seemed like overkill, it was excellent on its own (and I am a chocolate lover)! Would have given it five stars, but gave it four because of the directions (not the actual bread) - did have to cook it about ten minutes longer than the recipe indicated.

This has been my goto Banana Bread recipe since it was first published in 1996. The texture is great and the taste is mild. It has even withstood several different variations - I use to substitute some whole wheat flour for the all purpose. Now that I am gluten free (out of necessity), I use an all purpose gluten free blend.

Great banana bread! I cut the sugar to 3/4 cup and added a 1/2 cup walnuts to improve the carb:protein ratio with no affect to taste or texture. The chocolate sauce was ok, but not necessary. This recipe is a keeper!

Loved this! The bread was moist and tasty and the chocolate on the top made it even more fabulous! The chocolate was a bit messy and next time I may try to just throw some chocolate chips directly into the batter.

I have had a "go to" banana bread recipe for years by a famous, TV cooking personality. I thought I'd give this one a try. THIS is now my go-to recipe. It is a very moist cake--but not "gummy" at all, as described by a previous comment! I made it with out the glaze and it was wonderful! Definitely a keeper!

Fantastic recipe. I made it gluten free by substituting the same weight of gluten free flour. It came out very moist and flavorful. I made the glaze which was yummy but the cake is so sweet already that I might skip it next time. This one is going in my recipe box.

I tried this recipe because it was featured on the cover of Cooking Light, and the chocolate glaze was sure to make it even more fabulous. I could not have been more wrong! The texture was gummy and the appearance looked like it was not baked all the way through....definitely nothing like the traditional banana bread recipe I make. For a "light" recipe, this sure has a lot of sugar! I did not go as far to make the glaze...it would have been a waste of ingredients. I would not make this again and ended up throwing out the whole batch.

Moist and delicious and 1 hour is perfect timing for baking. Nobody knew it was "light." I didn't make the chocolate sauce and it doesn't need it if you don't want it.

Very good banana bread! Love the chocolate glaze. Not too sweet, which was nice. Pretty moist, too.