By: Matt Chatfield

Banana Bread

(Wolf CSO Convection Humid Mode)


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


  • Butter a non-stick bread pan, then flour well. Set aside.
  • 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.
  • Combine and mix well the flour, salt, and baking powder in a bowl and set aside.
  • In another medium bowl, coarsely smash the bananas using a potato masher.
  • Whisk in the eggs, vanilla, yogurt, sugar, and melted butter.
  • 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.
  • Pour the batter into the prepared bread pan and spread the mixture evenly across the top. Bake in the Wolf Convection Steam Oven Humid Mode set to 325 F for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Let bread cool in the pan for 20 minutes before carefully removing 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.