This spicy Mexican-inspired Southern staple features chicken and chorizo.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup mashed ripe bananas
- 3 tablespoons whipping cream
- 1 cup white sugar
- ½ cup butter, softened
- 1 egg
- 1 (6 ounce) package semisweet chocolate chips
- ½ cup chopped pecans
- ¼ cup chocolate-hazelnut spread (such as Nutella®)
- 1 cup packed brown sugar
- ½ cup half-and-half
- 4 tablespoons butter
- 1 pinch salt
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Whisk together flour, baking powder, and baking soda in a medium bowl. Combine bananas and cream in another bowl.
- Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.
- Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
- While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.
- Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.
Nutrition Facts
| Calories | 732 kcal |
| Carbohydrate | 102 g |
| Cholesterol | 80 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 18 g |
| Sodium | 316 mg |
| Sugars | 71 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this banana bread. Substituted white flour with spelt flour and sugar with honey due to allergies and omitted caramel sauce. Even my 74 year old husband who doesn’t usually eat pastries or other sweets love it. Awesome breakfast treat
I wanted to see how well this bread turned out by throwing everything into the mixer… so that is what I did. I put the bananas in the mixer and mashed them with the whisk attachment. Added whipping cream… and whipped again. Then the sugar, butter, egg, vanilla and whipped in between each. Then, I added all of the dry ingredients at once… whipped again. Stirred in the chocolate chips and put into the pan. I added the melted nutella, and swirled. It came out to be the BEST banana bread ever. This recipe was so good!!!! I definitely added it to our favorites for when our bananas need to be used. Thank you so much!
No changes needed – an excellent cake recipe
delicious
If you have a sweet tooth (like I do), I think you will love this! It is very rich and decadent, and a little goes a long way. The caramel sauce is delicious, and I’m looking forward to drizzling some of that over ice cream or even in my coffee! I made this exactly as directed, but my loaf was done at about 54 minutes, so keep an eye on the time, knowing your own oven. Toothpick in the center should come out clean when done.