Banana bread is a staple sweet treat in almost every American family. With its origin rooted in traditional American cookbooks, banana bread has evolved as a foundation for creative experiments and flavors. Whether you are craving a nutty flavor, added sweetness, rich chocolate, or fruity undertones the opportunities are endless as long as your creativity is also. 

In Executive Chef, Matt Chatfield’s, take on the classic dish, the Wolf Convection Stam Oven is used to produce a perfectly moist and craveable banana bread. Toasting the pecans draws out a nutty flavor to the loaf while the chocolate chips add a layer of richness to satisfy those guilty pleasures. Follow Matt’s recipe below for a sweet treat, made well with your CSO! And do not be afraid to add in a creative flare to make this recipe uniquely yours! 

(Wolf CSO Convection Humid Mode)

Ingredients: 

2 cups AP flour

¾ cup sugar

1 cup pecans toasted, chopped coarsely

½ teaspoon baking soda

1 teaspoon Kosher salt

3 ripe bananas

2 large eggs, beaten

6 Tablespoons unsalted butter, melted

1 teaspoon vanilla

¼ cup buttermilk or plain yogurt

½ cup white and dark chocolate chips

Preparation:

1. Butter a non-stick bread pan, then flour well. Set aside.

2. Toast the pecans in a small pan over medium-low heat for 2-3 minutes to bring out more flavor in the nuts. Remove from pan and chop rough cut on a cutting board.

3. Combine and mix well the flour, salt, and baking powder in a bowl and set aside.

4. In another medium bowl, coarsely smash the bananas using a potato masher.

5. Whisk in the eggs, vanilla, yogurt, sugar, and melted butter.

6. Pour the banana mixture into the dry ingredients and gently mix a little, then and add the nuts and chocolate chips. Finish incorporating without overmixing the batter.

7. Pour the batter into the prepared bread pan and spread the mixture evenly across the top. Bake in the Wolf Convection Steam Oven (CSO) Humid Mode set to 325 F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

8. Let bread cool in the pan for 20 minutes before carefully removing it by inverting the loaf onto a Baker’s Rack to cool completely (if you have the Will Power).

Slice and enjoy. Wrap the bread after service to keep from drying over the next day.