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1
For the banana bread: Preheat the oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray.
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2
With an electric mixer, cream the butter and sugar together until light and fluffy.
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3
Add the eggs one at a time, beating well after each addition.
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4
Beat in the bananas and vanilla.
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5
Sift the flour together with the baking soda and salt.
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6
Add the flour and buttermilk to the banana mixture, working in stages, and beginning and ending with the flour.
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7
Fold in the pecans.
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8
Pour the batter into the prepared loaf pans and bake for 55 minutes.
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9
Cool slightly in the pan before turning the loaves out onto wire racks to cool completely.
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10
For the chocolate chip sauce: Add the chocolate chips to a heat-proof bowl.
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11
Heat the heavy cream in a small saucepan until hot but not boiling.
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12
Pour the hot cream over the chocolate and stir until chocolate is fully melted.
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13
Serve over slices of banana bread.
