Monday, August 25, 2014

Chocolate Chip Pecan Banana Bread

I had four bananas that needed to be used....stat!!  I started to search the web and came across this decadent Banana bread recipe that called for .... 4 bananas.. Perfect..
The Chocolate chips and chopped pecans make this bread more of a dessert than a bread, that's for sure... Kudos  and five stars to Prairie Palate for this recipe.   ( her link is at the bottom).  It's over the top moist, rich and delicious. 


1 Stick Butter, Softened to Room Temperature
1 Cup Granulated Sugar
2 Whole Eggs
4 Large Ripe Bananas
1 Tablespoon Milk
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1 Teaspoon Vanilla Extract
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Salt
1 Cup Mini Semi Sweet Chocolate Chips
1 Cup Chopped Pecans


Preheat oven to 325 Degrees and spray a 9x5x3 Loaf Pan with cooking spray.
Cream together butter and sugar in a large mixing bowl.  Add eggs one at a time, beating well after each egg.
In a separate medium size bowl, mash together the bananas, milk, cinnamon, nutmeg and vanilla.  In a third medium size bowl, combine the flour, baking soda, baking powder and salt.

Pour the banana mixture into the creamed mixture and combine.  
Add the dry mixture and combine but do not over mix.  Stir just until the dry ingredients are incorporated. 

Fold in the chocolate chips and chopped pecans.  

Pour batter into the prepared loaf pan.  Bake for one hour, after one hour insert tooth pick in the middle of the loaf and check to see if it comes out clean.  If it doesn't, continue to cook and  re-check ever 5 minutes.  Once the toothpick comes out clean, remove from oven. 

Run a knife along the sides of the pan, invert and remove.  Cool on wire rack.

Print Here

Recipe slightly adapted from Prairie Palate

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