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chocolate chip pecan banana bread

Chocolate Chip Pecan Banana Bread

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 large mixing bowls
  • 1 medium mixing bowl
  • 1 Loaf pan 9x5-inch
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Fork or potato masher
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack
  • 1 parchment paper sheet optional

Ingredients
  

  • 3 large ripe bananas mashed
  • 1/2 cup unsalted butter melted and cooled slightly
  • 3/4 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup semisweet chocolate chips plus 2 tablespoons for topping
  • 3/4 cup pecans roughly chopped; plus 2 tablespoons for topping

Instructions
 

  • Preheat the oven to 350°F and grease a 9x5-inch loaf pan, lining it with parchment paper if desired.
  • In a large bowl, mash the bananas with a fork until mostly smooth.
  • Whisk the melted butter, brown sugar, eggs, vanilla, and sour cream into the mashed bananas until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry flour remains.
  • Fold in the chocolate chips and chopped pecans, reserving the extra 2 tablespoons of each for topping.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the reserved chocolate chips and pecans evenly over the top of the batter.
  • Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Place the pan on a wire rack and let the banana bread cool in the pan for 15 minutes before lifting it out to slice and serve.

Notes

For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and moisture, avoid overmixing the batter to keep the crumb tender, and start checking doneness a few minutes early since ovens vary. Toasting the pecans lightly beforehand deepens their flavor, and you can tent the loaf loosely with foil if the top is browning too quickly. The bread slices more cleanly once fully cool, and it keeps well wrapped at room temperature for 2 to 3 days or can be frozen in slices for easy grab-and-go treats.
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