In a large, heavy saucepan,
mash the banana with the back
of a fork or wooden spoon.
Add the sugars, molasses, chocolate,
salt, and milk.

Place over medium-high heat,
stirring constantly, until the
chocolate melts, about 3 minutes.
Cover with a lid and heat until
the mixture comes to a full boil,
about 1 more minute.

Uncover and cook, still at a boil, until
the mixture becomes shiny and thick,
about 4 minutes, stirring often.
When the fudge is ready, it will register
236F to 240F on a candy thermometer.
(Or a small amount of fudge dropped into a
glass of cold water will form a soft,
solid wad on the bottom of the glass.)
Remove from the heat and stir in the pecans.
Place the butter on the fudge and
set aside to cool.
When the fudge has become tepid,
about 20 minutes, add the vanilla and
stir until the fudge starts to firm.
While still pourable, scrape into
a loaf pan and set aside
until the fudge is firm.
Cut into 36 squares.

One-Pot Chocolate Desserts
by Andrew Schloss w/ Ken Bookman