Chocolate Chip Pecan Banana Bread
Indulge in the rich, comforting flavors of Chocolate Chip Pecan Banana Bread—an irresistible twist on the classic banana bread recipe! Made with perfectly ripe bananas, creamy melted butter, and a duo of sugars for enhanced sweetness, this loaf is elevated with a hint of cinnamon and the irresistible crunch of chopped pecans. Semi-sweet chocolate chips melt into each bite, adding delightful bursts of gooey richness. Easy to prepare in just 15 minutes, this recipe results in a soft, moist bread with a golden crust, perfect for breakfast, dessert, or an afternoon treat. Serve it warm for an extra decadent experience or as an impressive homemade gift. Whether you’re a banana bread aficionado or trying it for the first time, this Chocolate Chip Pecan Banana Bread is guaranteed to become a household favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup pecans, chopped
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
Peel the ripe bananas and mash them in a large mixing bowl until mostly smooth.
Melt the unsalted butter and let it cool slightly; then add it to the mashed bananas.
Add the granulated sugar, brown sugar, eggs, and vanilla extract to the bowl. Whisk together until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep the bread tender.
Fold in the chocolate chips and chopped pecans gently with a spatula, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake the banana bread in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 228 mg | 10% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 40.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 256 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
