2¼ Cups All Purpose Flour
¾ Teaspoons Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Fine Sea Salt
¾ Cup Unsalted Butter (1½ Sticks), Room Temperature
½ Cup Firmly Packed Dark Brown Sugar
1 Cup Granulated Sugar
1 Tablespoon Dark Molasses
2 Teaspoons Pure Vanilla
3 Large Eggs
1 1/3 Cups Mashed Bananas (About 3 Large Bananas)
3 Tablespoons Crème Fraiche
1 Cup Hershey’s Special Dark Chocolate Chips
1 Cup Pecan Pieces
Preheat oven to 350°F with the rack in the middle of the oven.
Prepare a 9x5x3” loaf pan by spraying evenly with baking spray.
In a bowl whisk together the flour, baking powder, baking soda and salt. In the bowl of a standing mixer fitted with the paddle attachment cream the butter with the sugar, beat in the vanilla, the eggs one at a time, the banana and the crème fraiche. Add the flour mixture all at once and beat the batter until it is just combined. Add the chocolate chips and the pecans and mix until incorporated.
Pour the batter into the prepared loaf pan and bake the bread 40 to 50 minutes, or until a tester comes out clean when inserted into the middle of the bread. Cool the bread on a wire cooling rack for 20 minutes. Use a thin knife and loosen bread edges from pan. Invert onto wire rack, re-invert and cool completely.
To store, wrap with plastic wrap and aluminum foil and refrigerate for 1 week or freeze for up to 1 month.
