Pastry chef Kristen LaMontagne strongly recommends using an quick-read thermometer to tell when this bread is done baking. “Because it’s so dark and dense, and because all ovens tend to bake a little differently, it can be hard to tell when it’s done by typical standards. A ithermometer can be purchased for around $10 and will become a valuable tool in your kitchen arsenal for all things ranging from meats to cakes to breads.”
For the banana caramel:
Ingredients
3 medium (442g) peeled over-ripe bananas
2 tablespoons (1 ounce) espresso or strong coffee
3/4 cup (150g) granulated sugar
Instructions
Grease a 8-1/2- by 4-1/2-inch bread pan with a thin coating of olive oil and line it with parchment paper.
First, make the caramel: Blend the bananas with the espresso to make a puree. Set aside at room temperature.
Set a large (4- to 5-quart) stainless steel or enameled saucepan over high heat. Once hot, add 3 tablespoons of sugar. Once the sugar starts to caramelize, stir in another tablespoon of sugar, allowing it to melt. Continue to add these small amounts of sugar until everything is caramelized. Slowly and very carefully whisk in 1/3 cup of the puree. It will bubble up and steam, so be cautious. Continue whisking in small amounts. If you feel the sugar begin to seize, give it a few moments for the sugar to melt back into itself and give it a few stirs. Once it’s bubbling again, go back to adding a bit more puree.
Set the caramel aside to cool. Preheat your oven to 350℉ and set a rack to the middle position.
For the bread:
Ingredients
2/3 cup (159g) olive oil, plus more for the pan
1-1/2 cups (207g) all-purpose flour
1/4 cup plus 1 teaspoon (37g) buckwheat flour
2 teaspoons (9g) fine sea salt or table salt
3/4 teaspoon (4g) baking soda
1 tablespoon (8g) ground cinnamon
1 tablespoon (8g) ground cardamom
3/4 teaspoon (2g) ground cloves
1/4 cup plus 1 teaspoon (37 g) granulated sugar
1/3 cup (100g) firmly packed light brown sugar
2-1/2 teaspoons (10g) vanilla extract
1 teaspoon (5g) sherry vinegar
3/4 cup (120 g) sourdough starter (up to a few days old)
2-1/4 cups (610g) banana caramel
3 eggs
1 cup (137g) chocolate chunks
1 cup (137 g) chopped pecans
Garnish: Demerara sugar (optional)
Instructions
In a large bowl, sift together the all-purpose and buckwheat flours with the salt, baking soda, and spices. Set aside.
In a medium bowl, whisk the olive oil, with the granulated sugar, light brown sugar, vanilla extract, sherry vinegar, and sourdough starter until smooth and homogenous (if you have an immersion blender, it’s a great tool here).
Add the sugar-sourdough mixture and the caramel to the dry ingredients and whisk until just combined. Fold in the chocolate and pecans into the batter and pour it into your prepared pan. Sprinkle the loaf with demerara sugar, if using.
Set the bread pan on a sheet tray and bake until the of the bread’s interior registers 190℉ on an instant-read thermometer. Depending on your oven, this can take anywhere from 60 to 90 minutes. Allow the bread to cool in its pan for 10 minutes, then run a knife around the edges and flip it out, allowing it to cool right-side up. Serve at room temperature or sliced and griddled in a pan with butter.
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