Brunches & breakfasts , Chocolate , Others , Desserts

Banana bread with chocolate and nuts

Name: Banana bread with chocolate and nuts
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 6
Cuisine: Québécoise
Ingredients: 3/4 cup chocolate milk from Natrel; 1/4 cup Noire de Chambly beer from Unibroue; 1 tablespoon fresh lemon juice; 2 cups all-purpose flour; 3/4 cup whole wheat flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 cup softened butter; 3/4 cup brown sugar; 1 egg; 1 teaspoon vanilla extract; 1 teaspoon brown rum; 1 1/4 cup pureed banana, ultra ripened ( about 3 bananas ); 3 tablespoons pecan nuts, coarsely chopped; 2 tablespoons black chocolate chip

Preparation 15 min
Cooking 1 h 10 min
Servings 6
Freezing Absolutely

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Ingredients
Preparation
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Here is a banana bread with chocolate and nuts that reminds the one my mom use to do! It’s so moist and even better the day after! Can be kept for a couple of days in a airtight container stored in the fridge.

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Ingredients

3/4 cup chocolate milk from Natrel
1/4 cup Noire de Chambly beer from Unibroue
1 tablespoon fresh lemon juice
2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup softened butter
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon brown rum
1 1/4 cup pureed banana, ultra ripened ( about 3 bananas )
3 tablespoons pecan nuts, coarsely chopped
2 tablespoons black chocolate chip

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Preparation

Preheat the oven at 350°F.
Take a 9’’ X 5’’ cake mold and grease the inner sides with butter.
Pour the milk and the lemon juice in a big measuring cup and stir well. Set aside.
In a big bowl, add the flours, baking soda, baking powder, salt, nutmeg then stir well.
With the help of an electric mixer at medium speed, combine the softened butter and brown sugar until nice consistency. Incorporate the egg, vanilla and rhum then stir well. Add the banana puree and stir for about 10 seconds.
Remove the bowl from the mixer and incorporate 1/3 of the dry ingredient mix then stir with a wooden spoon, just enough to wet the ingredients. Add 1/2 cup of chocolate milk then stir for 1 minute. Repeat the process with another 1/3 of the dry mix and the rest of the milk after. Finish with the last 1/3 of the dry mix, add the pecan nuts and chocolate chips then stir.
Pour everything in the well greased cake mold and throw in the oven for about 1h00 / 1h10 or until a toothpick comes out dry when you poke it in the middle. (My bread was so big I actually had to use a skew to poke it hahaha!!!!) remove from oven and let cool down for 5/10 minutes before unmolding and eating!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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