Banana bread with chocolate and nuts - Le Coup de Grâce
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    • Banana bread with chocolate and nuts

    Preparation :15 min Cooking :1h10 min
    Difficulty :easy
    Servings :6

    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.

    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

    • 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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    Our wine stewards suggest

    +- 15$Grand Marnier

    An eggnog with grand marnier, why not? Eggs, milk, spices, and a touch of grand marnier instead of the brandy!

    +- 30$Baileys The Original

    Sunday morning, we stay late in bed late and start the day with the sweet smell of banana bread that fills the house... Tthen we get an Irish cream coffee.

    Weizenbock, Les Trois Mousquetaires

    Banane, raisin, caramel et épices: ce sont bien les arômes de la bière qui sont décrits ici! Offrant un généreux pourcentage d'alcool, elle garde tout de même un beau sucre résiduel qui vous rappellera votre pain aux bananes.

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    fermer la fiche

    Banana bread with chocolate and nuts

    • Preparation : 15 min
    • Cooking : 1h10 min
    • Servings : 6

    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

    • 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!

    Innkeeper, drinks!

    +- 15$Grand Marnier

    An eggnog with grand marnier, why not? Eggs, milk, spices, and a touch of grand marnier instead of the brandy!

    +- 30$Baileys The Original

    Sunday morning, we stay late in bed late and start the day with the sweet smell of banana bread that fills the house... Tthen we get an Irish cream coffee.

    Weizenbock, Les Trois Mousquetaires

    Banane, raisin, caramel et épices: ce sont bien les arômes de la bière qui sont décrits ici! Offrant un généreux pourcentage d'alcool, elle garde tout de même un beau sucre résiduel qui vous rappellera votre pain aux bananes.

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