Banana Bread with Pecans and Chocolate Chips
This is the best Banana Bread I’ve ever tasted it’s delicious and moist without the overpowering banana flavor, plus chunks of pecans adding chocolate chips just takes it up a notch. This delightful bread is a wonderful addition to any occasion
It’s not every day you get the opportunity to share your knowledge with others. Especially about banana bread. That’s why I jumped at the chance.
This is the banana bread your mother didn’t make for you but should have. It’s from Allrecipes Best Ever Banana Bread, with its five-star rating and over 2 thousand reviews. It’s by far the best banana bread I’ve tasted.
How this fantastic loaf came into my life. A friend messaged me requesting a great Banana Bread recipe and in the course of the conversation, I realized no one in our circle had actually made a really great moist Banana Bread that was one to rave about. I decided to remedy that.
After searching the web and trying different recipes which came out with the same dry loaf. Finally, I came across this recipe that called for buttermilk. I was skeptical at first but decided to give it a go. It won over my taste buds and I swear the buttermilk is the secret ingredient. It’s a wonderful recipe, easy to make and I’m glad I made it. Here’s how you can too:
Tools:
- hand blender
- measuring cups
- measuring spoons
- mixing bowls
- Spatula
- Loaf pan 9×5 inch
- sifter
Ingredients:
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 cup mashed bananas (2)
- 1 1/2 cups white sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped pecans (optional)
- 1/4 cup of chocolate chips (optional)
Gather your ingredients: ripe bananas, white sugar, eggs, flour, baking soda, salt (I used plain table salt), buttermilk, pecans, and chocolate chips if you’re using them.
Tips:
- If you don’t have overripe bananas but want to try this banana bread recipe, you can speed up the process. Find out how over at The Spruce Eats.
- Sifting the dry ingredients is a must or your loaf will be dense.
- You can also make this recipe as muffins. Make the recipe the same, and place the batter into regular-sized muffin tins, baking for 30 minutes until they start to turn golden brown and a toothpick comes out clean.
- If using chocolate chips, add chips when the banana bread is halfway cooked through. Pull the loaf pan or muffin tin out of the oven and sprinkle the chips on top. If you add them at the beginning with the pecans majority of your chips will end up melting to the bottom. Icky mess!
Instructions:
Step 1:
Preheat oven to 325 degrees F (165 degrees C). Spray one 9×5 loaf with a non-stick spray coating.
Step 2:
Blend together the wet ingredients in a bowl (eggs, buttermilk, oil, and mashed bananas).
Step 3:
Sift together the sugar, flour, baking soda, and salt. Add to the banana mixture or to save time I usually sift the dry ingredients right into the wet. Blend together into one big gooey mess. Stir in the pecans and mix well.
Step 4:
Remember to grease your pan! Pour the mix into the desired pan. If using chocolate chips wait till partially baked before adding. Sprinkle it with chocolate chips, and a dash of cinnamon if you’re feeling feisty. Or just leave it plain – this bread is good with or without the chocolate and nuts (not that I’ve tried it) but they do give it an extra kick.
Happy Baking!
-Lana 🙂
Nutrition Facts
Per Serving: 307 calories; protein 3.8g; carbohydrates 44.2g; fat 13.6g; cholesterol 31.3mg; sodium 221.1mg. Full Nutrition
If you love dessert recipes check out my other recipes
- Sweet and Delicious Arroz Doce (Portuguese Sweet Rice)
- Portuguese Biscuits
- Cracker Cake
- Portuguese Custard
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Wow, thank you from the bottom of my heart! Your kindness has truly brightened my day. By the way, have you had a chance to taste the bread? It’s one of my all-time favorite recipes.
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