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CARAMÉLIA BANANA BREAD

An original recipe by Chef Sarah Tibbetts

Category: Cakes
Yields one loaf pan (8.5 x 4.5”), around 2 ¼ lb (1kg)
per loaf
Di"culty: Easy

INGREDIENTS

11oz (315g) very ripe bananas (about 3 medium)

2/3 cup (142g) sugar
1/3 cup (56g) canola oil
2 ea (110g) whole eggs
1 ½ tsp (4g) vanilla extract
1 2/3 cup (270g) all-purpose flour
2 tsp (10g) baking powder
½ tsp (2.5g) fine sea salt
¼ tsp (1g) baking soda
3 ¾ oz (108g) CARAMÉLIA Milk Chocolate
½ cup (60g) pecan pieces, lightly toasted

INSTRUCTIONS
Peel the bananas and place in a medium bowl.
Mash with a potato masher until no large lumps
are left.

Add the sugar, oil, eggs, and vanilla extract. Mix

well.

In a separate bowl. Combine the flour, baking

powder, salt and baking soda.

Add the flour mixture to the banana mixture and

mix well.

Fold in the chopped CARAMÉLIA Milk

Chocolate and pecan pieces.
Pour the batter into a greased loaf pan and bake
at 350F (177C) until a tester comes out clean
when inserted in the center, around 1 hour.

Remove from the oven and cool slightly before

removing from loaf pan.

Place on a wire rack and allow to continue

cooling. Enjoy warm or cool completely and
wrap to store.

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