Chocolate Chip Banana Bread

This post is not New Year's resolution friendly.  And as much as I do hope that you had a lovely New Year's Eve with family and friends and plenty of cocktails, I'm here to wreck everything you vowed to change this year. My bad......

As a kid, I used to eat banana bread like it was candy.

Who am I kidding, as an adult, I still eat it like candy.  This loaf disappeared in an embarrassing short amount of time.  Like, really embarrassing.  Like, less than 24 hours.  Like, for reals. 

But can you blame me? Chocolate chips were involved.

And there was chocolate glaze too.  This bread was made to be Sarah kryptonite.

It's dessert disguised as a hearty, healthy, fruity bread.  Ok, fine. You can probably see right through its disguise.  Aren't you a smart cookie? (Or I guess, top banana??)  ((ba dum, crash))

Adapted from this recipe

What You'll Need:

For the Bread

• 1 ¼ cups AP Flour
• ¾ cup Sugar
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• 1 tsp Salt
• ½ tsp Cinnamon
• ½ tsp Nutmeg
• 1 cup Chocolate Chips
• ¾ cup Rolled Oats
• 2 eggs
• ½ cup Veggie Oil
• ½ cup Sour Cream

• 1 tsp Vanilla
• 1 cup Ripe Banana, mashed

For the Glaze

• 1 cup Powdered Sugar
• 2 Tbsp Cocoa Powder
• 2 Tbsp Milk
• ¼ tsp Vanilla
• Pinch of Salt

What To Do:

1. Preheat oven to 350F and lightly butter a 9x5 loaf pan.  Mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.  Add chocolate chips. 
2. In a separate medium bowl, whisk eggs, veggie oil, sour cream, vanilla and banana.   Fold this mixture into your flour mixture until just combined.
3. Spread batter into pan and bake for about 60 minutes (until it passes the toothpick test).  Cool for 30 minutes in the pan on the cooling rack and then turn out onto the rack and cool completely.
4. To make the glaze, whisk together all the glaze ingredients. Pour over cooled bread and allow to set for 20-30 minutes.