Are you ready to transform ordinary banana bread into an extraordinary culinary experience? This Chocolate Pecan Banana Bread is not just a recipe—it's a slice of heaven that combines the rich, moist texture of classic banana bread with decadent chocolate chips and crunchy pecans. Imagine pulling a warm, fragrant loaf out of the oven, where ripe bananas meld perfectly with melted butter and a hint of vanilla, creating a dessert that's both nostalgic and luxurious. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to comfort food that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 to 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly with a fork until they are smooth and creamy with minimal lumps.
- Add the melted butter to the mashed bananas and mix well until completely combined.
- Stir in the baking soda and pinch of salt into the banana-butter mixture.
- Mix in the sugar, beaten egg, and vanilla extract until the ingredients are smoothly incorporated.
- Gradually fold in the all-purpose flour, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the chocolate chips and chopped pecans, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 55-60 minutes. To check doneness, insert a toothpick into the center of the bread - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes.
- Carefully transfer the bread to a wire rack and allow it to cool completely before slicing.
- Slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Choose overripe bananas: The darker and spottier the bananas, the sweeter and more flavorful your bread will be.
- Don't overmix the batter: Mix ingredients just until combined to ensure a tender, soft crumb.
- Room temperature ingredients: Let eggs and butter sit out for about 30 minutes before baking for better incorporation.
- Check for doneness early: Start testing with a toothpick around 50 minutes to prevent overbaking.
- For extra indulgence, toast the pecans before adding them to enhance their nutty flavor.
- Want a bakery-style top? Sprinkle some extra chocolate chips and pecan pieces on the batter before baking.
- Store properly: Keep the bread in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 37g
Protein: 4g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 35mg
