Tuesday, September 23, 2008

Dark Chocolate and Pecan Banana Bread

I have no problems using banana bread as a chocolate and pecan delivery system especially when it is good dark chocolate. One new years, many eons ago, my best friend and I did go on a culinary quest to find the best delivery system for chocolate, and while ham is not my favorite, nothing was worse than canned salmon. And while that maltaste lingers on your tongue for a moment, in my humble opinion pecan banana bread and chocolate good, salmon and chocolate not so much.

The Goods

1 cup of sugar
2/3 cups of butter
3 ripe bananas
2 cups of flour
1 teaspoon salt
2 teaspoons of baking powder
1 teaspoon of baking soda
1/3 cup of buttermilk
1/2 cup of toasted pecans
1/2 cup of chopped dark chocolate

Crank that "happy it is fall" oven up to 350 F

Whip the sugar and butter in your standing mixer, mash in the bananas. Through in all the other ingredients save the toppings, and let her rip. When well mixed, fold in the chocolate peices and toasted pecans.

Bake until clean, I made 4 mini loaves that took about 35 minutes. I love using parchment as paper liners. Like oversized muffin cups, they add the functional element of easy cleanup and yet are charming rustic detail.

Enjoy, or make someone's day by offering a homemade treat.

Happy baking, and many blessings!

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