"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chocolate Pecan Buttermilk Banana Bread Recipe

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This recipe for Chocolate Pecan Buttermilk Banana Bread, by , is from The Wells Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lad Wells

Category:
Category:

Ingredients:  
Ingredients:  
6 oz bittersweet chocolate chips
8oz of roasted pecan halves
1&1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
pinch! ground clove (this is potent stuff so a small pinch is all that's needed)
1 tsp vanilla extract
3 cups ripe bananas diced (about 4 bananas)
1/3 cup buttermilk
1/2 cup (1stick) butter softened
1 cup brown sugar (I prefer dark)
2 tbsp vegetable oil
1 large egg at room temperature

Directions:
Directions:
Position a rack in the center of the oven and preheat to 350 degrees F. Butter and flour a 9-by-5-by-3-inch loaf pan.

Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Keep warm.

Whisk the flour, baking soda, baking powder, cinnamon, and cloves in a medium bowl. Stir the vanilla and half the bananas into the buttermilk.

Beat the butter and sugar in a large bowl, with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in the oil and beat until incorporated. Beat in the egg.

While mixing slowly add the flour mixture to the butter in 3 additions, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. (Scrape the sides of the bowl between additions, if needed). Fold in the remaining bananas. Gently swirl the melted chocolate into the batter so that it has a marbled effect. Add Pecans. Scoop the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in the pan on a rack before unmolding and slicing.

Number Of Servings:
Number Of Servings:
~9
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I just add the chocolate chips instead of melting and marbling. tastes just as good.

 

 

 

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