Mexican Chocolate Banana Bread

Grease a 9x5-inch loaf pan with 1 tablespoon butter and dust with flour, tapping out any excess. Or spray loaf pan with Baker’s Joy.

Using a potato masher, mash peeled ripe bananas until smooth.

Melt remaining butter and add to mashed bananas.

Stir in crema, sugar, salt, beaten egg, and vanilla extract.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, ground cinnamon, and grated chocolate.

Add the flour mixture to the banana mixture and stir until just incorporated and then fold in pecans.

Transfer batter to prepared pan and smooth top with a spatula.

Bake, rotating halfway through, until batter is set and sides are starting to pull away from pan, and a toothpick inserted into center of bread comes out clean, 50 to 55 minutes.

Cool in pan on a wire rack at least 15 minutes.

Run a butter knife around the perimeter of the pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.