After sharing a batch of banana brownies with coworkers, a debate broke out over which dessert I should bring to the office next: more brownies or a classic banana bread. I split the difference and came up with this rich, chocolatey loaf, which straddles the line between banana bread and chocolate cake with its frosting-like glaze. In fact, I went back and forth over whether to change the name of this recipe, which I also published in my column in The Knockturnal, to chocolate pecan banana cake. However you choose to label it, this dessert is absolutely delicious.
Chocolate Pecan Banana Bread
Batter
Adapted from Genius Kitchen’s Best Banana Bread
½ cup unsalted butter, softened at room temperature
1 cup sugar
3 bananas, mashed
2 eggs
½ teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 cup all-purpose flour
½ cup cocoa powder
Glaze
3.5 oz dark chocolate bar (70% cocoa content,) coarsely chopped
1 tablespoon unsalted butter
Toasted pecans, finely chopped, for sprinkling
Preheat oven to 350 degrees F and grease a 10 x 10 inch baking pan. In a large mixing bowl, cream together butter and sugar until light and fluffy. Stir in eggs, mashed banana, and vanilla until thoroughly combined. Add baking soda, salt, and cocoa powder. Stir in flour until just combined, being careful not to overmix. Transfer to prepared baking pan.
Bake for 35-40 minutes, until a fork inserted in the center of the bread comes out clean. Set aside to cool, and prepare the glaze: place butter and chocolate in a microwave-safe bowl, and microwave until melted, around 1 minute. Mix together until smooth. When banana bread has fully cooled, spread chocolate mixture over the surface to desired thickness. Sprinkle toasted, chopped pecans on top.
Store in a tightly sealed container at room temperature or in the refrigerator.
Baker Without Borders 