Double Chocolate Pecan Banana Bread
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Double Chocolate Pecan Banana Bread. This modern chocolate banana bread ups the delicious ante with chocolate chips and crunchy pecans in a version of the classic loaf cake that everyone loves.
We live just around the corner from the Junior High School that our kids attend. Almost daily we have a parade of kids visiting over their lunch break. There is almost always a steady supply of freshly baked banana bread on hand to feed the hungry teens.
After hundreds of loaves of banana bread we decided to experiment with a different version. This one incorporates cocoa in the batter as well as mixing in some toasted pecans and chocolate chips. I guess the empty plate means it was a big success. This moist loaf is definitely one to try. You have ripe bananas on your counter top already, right? 😉
You might also want to try my Mom's recipe for old fashioned Banana Bread. We always insisted on a scattering of chocolate chips in that recipe but if you prefer, you can easily leave them out.
There are also a couple of other delicious version here on Rock Recipes, including an incredibly flavourful recipe for Mango Spice Banana Bread.
Like this Double Chocolate Pecan Banana Bread recipe?
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If you liked this recipe you may also want to our Easy Turtle Fudge!
Double Chocolate Pecan Banana Bread
Double Chocolate Pecan Banana Bread. This modern chocolate banana bread ups the delicious ante with chocolate chips and crunchy pecans in a version of the classic loaf cake that everyone loves.
Ingredients
- 1 cup white sugar
- ½ cup vegetable oil
- 2 eggs, beaten
- 3 medium ripe bananas, mashed
- 1 ¾ cups flour
- ½ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup milk
- 1 cup chocolate chips
- ¾ cup lightly toasted pecan pieces, or walnuts
Instructions
Preheat oven to 325 degrees F.
Beat sugar and oil in a bowl until foamy. Add eggs and mashed banana. Mix well.
Sift together dry ingredients and fold into banana mixture alternately with milk.
Fold in chocolate chips and pecans.
Pour batter into 1 large or two small greased loaf pans and bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
Nutrition Information
Yield
12Serving Size
Amount Per Serving Unsaturated Fat 0g
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wow..... so dark and beautiful.....
I made these for breakfast, very rich and moist. Excellent spin on the traditional banana bread! Keeper for my recipe collection! Great one Barry!
OMG, now I have to set out some bananas to rot!!!--No, I may have a coule in the freezer.--and just before Lent too.
Hi Barry, if you omit the pecans will this affect the consistency of the loaf? I plan on making this one today but I don't have any pecans. Thanks!
It will be fine Tammy. I make it for my boy without pecans all the time.
Wondering how well this would freeze if I made it into muffins? 🙂
I'm guessing pretty well. We freeze banana bread all the time.
I made this just this week. Oh my Gosh. The flavor is amazing. I'd have to say one of the best chocolate treats I have ever made.
Thanks Laurel. I'd give it 5 stars too!
Just made this today and is lovely, the blend of the chocolates, bananas and pecans definitely delightful. The texture and moistness of the bread excellent. This is not my first recipe of yours that I have made and all are top rate. Thank you so much for sharing and also for your cook books!! Your recipes are top notch and you obviously have tried and tested your recipes because they turn out great!! Will update other recipes I have tried as well. I will mention for others that I made this in a 10 X 5" loaf pan and cooking time @ 325 F was 1 hour 20 min., maybe sea level..............
Can you give me a pointer on how long to beat the sugar and oil to get a foamy consistency? I beat and beat and beat but does not seem to get foamy, all your recipes are excellent your site is my number one go too, you make me look good as a baker, thank you so much Barry!
You're probably overthingking it. Well combined is fine. It's nice to get a little air into the shortening for a lighter cake.