Staples- Gourmet recipes


Made with CARAMÉLIA 36% Baking Bag

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
Difficulty: Easy

1 step

Recipe Step by Step



11oz (315g) very ripe bananas (about 3 medium)
2/3 cup (140g) sugar
1/3 cup (55g) 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 (110g) Caramélia Milk Chocolate
½ cup (60g) pecan pieces, lightly toasted


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.

Meet the Chef

Sarah Tibbetts
Ecole Valrhona Pastry Chef - North America at Brooklyn, NY

Sarah Tibbetts

Learn more