Whisk together water, coconut oil, light brown sugar, cane sugar, eggs and vanilla.
Mash bananas with a fork or blend in a food processor.
Mix bananas into wet ingredients.
In a separate bowl whisk together flour, cocoa, baking soda, salt and cinnamon.
Whisk the wet ingredients into the dry and then stir in the chocolate chips and pecans.
Bake at 350F on convection for 30-35 minutes rotating the pan halfway through baking. When doing a tooth pick test it should come out clean.
Allow to cool before slicing into desired portions.
Meet the Chef
Caroline Kolaja, aka "the rock n' roll pastry chef" graduated from the Art Institute of San Diego in 2009 and worked at several restaurants in the area exploring many types of cuisine including French, Peruvian, and Mediterranean. Eight years ago she moved to Chicago quickly working her way up at an Executive Pastry Chef position at the Radisson Blu Aqua Hotel. In 2016 Caroline went abroad to do an internship in Barcelona at the Michelin starred molecular gastronomy focused tapas restaurant called Tickets. Upon her return to the US she began catering backstage making desserts for roadies and rockstars with bands such as Fleetwood Mac, Def Leppard, Journey and Shakira.
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