Banana cake is an easy and quick dessert to make. I always save my old bananas in the freezer so that when my kids feel like baking, they can take them out and whip up a quick batch. The chocolate sauce makes this extra special though. I like to put pieces of sliced bananas on top of the sliced banana bread and then drizzle the chocolate sauce on top. I sprinkle the whole thing with chocolate shavings and its special enough for Shabbos too.
Banana Bread with Chocolate Sauce
3/4 cup (1-1/2 sticks) margarine
1-1/2 cups sugar
2 large eggs
4 ripe bananas, mashed
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup non-dairy creamer or soymilk, well shaken
1 tablespoon white vinegar
1 cup chopped pecans
Chocolate Chip Sauce:
8 ounces chocolate chips
1 cup non-dairy creamer, pareve whipping cream or soymilk
For the banana bread: Preheat the oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray.
With an electric mixer, cream the margarine and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt. In a separate small bowl, whisk non-dairy and vinegar. Add the flour, non-dairy creamer/vinegar mixture to the banana mixture, working in stages, and beginning and ending with the flour. Fold in the pecans.
Pour the batter into the prepared loaf pans and bake for 55 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.
For the chocolate chip sauce: Add the chocolate chips to a heat-proof bowl. Heat the heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate and stir until chocolate is fully melted. Serve over slices of banana bread.