Glazed Chocolate Chunk Cream Cheese Banana Bread is even better than Glazed Chocolate Chunk Banana Bread! Well I think so! My husband Ken thinks the glaze is not needed and the bread is perfect just the way it is. I think the glaze adds an amazing chocolaty sweetness to the bread that makes it even better! The decision to add the glaze is totally up to you. I am curious to hear opinions on which you all like better! To be honest I do not make this bread that often because I can’t stop eating it! The cream cheese swirl is so delicious and I think makes the original recipe even better! This Glazed Chocolate Chunk Cream Cheese Banana Bread tastes as good as it looks. With or without the glaze. You will make it over and over again!
My husband doesn’t even swirl the cream cheese mixture around at all when he makes this Glazed Chocolate Chunk Cream Cheese Banana Bread! He leaves the cream cheese mixture in one thin, flat, straight layer. He is right, the bread is still delicious but I prefer a bit of the cream cheese mixture in every bite!
The easiest way to prepare this Glazed Chocolate Chunk Cream Cheese Banana Bread, and the way I love it, is to pour about two thirds of the chocolate batter across the bottom of your bread pan. Next, spread the cream cheese mixture across the chocolate batter. Grab a knife and swirl it around, from one end to the other. Use the flat end of the knife to move the cream cheese mixture around. Kind of lifting the chocolate batter from the bottom upwards while continuing to swirl around your knife. Finish it off with the remaining chocolate batter spread across the top of the loaf.
I have also made this Glazed Chocolate Chunk Cream Cheese Banana Bread by layering it in the bread pan. About an inch or so of the chocolate batter on the bottom, then a layer of the cream cheese mixture, about half on top. You can swirl your knife around at this point if you desire. Again, do your best not to hit the bottom of the pan. Next, add another layer of chocolate batter followed by the remaining cream cheese mixture, followed by the last of the chocolate batter. Then I grab my butter knife and I begin to swirl the knife around some more. Back and forth. Over and over, making sure to reach the bottom of the pan. Well, as close as I can get without touching it! Do your best. This bread is delicious and it is worth the effort to swirl!
Glazed Chocolate Chunk Cream Cheese Banana Bread
- 4 bananas, very ripe, mashed
- 1/4 cup butter, melted
- 1 large egg -
- 1 cup sugar -
- 1 1/2 cups all-purpose flour -
- 1 tsp baking soda -
- 1/3 cup cocoa powder, unsweetened
- 1/2 tsp salt -
- 1 cup semi-sweet chocolate, chopped or chocolate chips or 8 ounces
- cooking spray
- Cream Cheese Filling
- 6 oz cream cheese, softened
- 1 large egg -
- 1/3 cup sugar -
- 5 tblsp flour -
- For the Glaze
- 1 1 /4 cup icing or powdered sugar -
- 3 - 4 tblsp milk -
- 1 tsp vanilla extract -
- 3 tblsp cocoa powder -
- 1/4 tsp salt -
Preheat your oven to 350 degrees. Prepare a loaf pan with cooking spray. Set aside.
In a small bowl mash your bananas well with a fork and set aside.
In large bowl combine flour, sugar, cocoa powder, baking soda, and salt. Add the melted butter, vanilla and egg and combine. Add mashed bananas and chopped chocolate or chocolate chips. Stir until well blended.
Dump a little more than half of the batter into your prepared loaf pan. Set aside.
Now make the cream cheese filling. In a large bowl add the cream cheese, egg, sugar and flour. Blend until smooth. Pour cream cheese mixture all over the bread. Using a knife push down through the cream cheese mixture, into the chocolate batter, and swirl your knife around all over the bottom half of your loaf pan, without scraping the bottom if possible. Add your remaining batter on top of the cream cheese mixture. Smooth the top with a knife and push batter into the corners as necessary. I also sometimes stick the knife down into the pan at this point too. I just love the cream cheese swirl everywhere. It is up to you. Just make sure the top of your loaf is as flat as possible as it enters the oven.
Bake for 60 to 70 minutes or until toothpick inserted in centre comes out clean. Watch where you stick the toothpick in. The toothpick test isn't as accurate with all of that cream cheese swirl and chocolate pieces! Just make sure the bread has baked until the top is like a dome.
Allow pan to cool on a rack for at least 10 minutes. Remove pan and place bread directly onto your rack until cool. Once cool make your glaze, if you are using it. This step is optional. My husband thinks the glaze is unnecessary and I do not! You will have to decide for yourself! Whisk the icing sugar, cocoa powder, milk, vanilla and salt in a bowl. Pour over the completely cooled banana bread and using a brush make sure there is glaze all over the bread. I usually place the rack with the bread on it in my sink while I glaze it. Clean up is so much easier! Let glaze set for about 15 minutes. Slice and serve. Enjoy! This bread is amazing!
This is one of the first recipes I posted and this was the photo that went along with this recipe. At least my photos are getting better! What I need for you to see is all of the delicious ribbons of the cream cheese mixture throughout each slice. I left this photo up so you can see what the bread could look like the more you swirl! My son, who made the video, did not swirl the knife around as much as he could have! This bread is delicious either way! To swirl or not to swirl, that is the question!