Banana Bread with Chocolate Glaze

Ingredients

1 cup granulated sugar

1/4 cup butter, softened

1 2/3 cups mashed ripe banana (about 3 bananas)

1/4 cup 2% milk

1/4 cup plain fat free Greek yogurt (I used Chobani)

2 large eggs

2 cups all purpose flour (I used King Arthur)

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup pecans, chopped

Cooking spray

3 tablespoons heavy cream

2 ounces semi-sweet chocolate, finely chopped

Preparation

Preheat oven to 350 degrees.

In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.

In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the pecans and stir briefly.

Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.

Place the heavy cream and chocolate in a microwave-safe bowl and microwave at high for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly and spoon over bread.