Ingredients

The following ingredients have 8 Servings
  • 1/2 cup unsalted butter, divided ((1 stick) )
  • 1 1/4 cups all-purpose flour (plus more for pan)
  • 4 very ripe bananas
  • ¼ cup crema Mexicana (or sour cream)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 (3.3 ounce) tablet Mexican chocolate, grated
  • ¼ cup chopped pecan or walnuts

Instruction

  • Preheat oven to 350 degrees F.
  • Grease a 9x5-inch loaf pan with 1 tablespoon butter and dust with flour, tapping out any excess.
  • Using a potato masher, mash peeled ripe bananas until smooth.
  • Melt remaining butter and add to mashed bananas.
  • Stir in crema, sugar, salt, beaten egg, and vanilla extract.
  • In a separate bowl, vigorously whisk together the flour, cocoa powder, baking soda, ground cinnamon, and grated chocolate.
  • Add the flour mixture to the banana mixture and stir until just incorporated and then fold in pecans.
  • Transfer batter to prepared pan and smooth top with a spatula.
  • Bake, rotating halfway through, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 60 to 65 minutes.
  • Cool in pan on a wire rack at least 15 minutes.
  • Run a butter knife around the perimeter of the pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.