Choco-Banana-Pecan Bread

Experience the delightful fusion of rich chocolate, ripe bananas, and crunchy pecans in this unique Choco-Banana-Pecan Bread. Perfectly moist and baked to perfection, this bread is a decadent twist on traditional banana bread. Ideal for breakfast, brunch, or a sweet treat, this recipe is a must-try for banana bread enthusiasts. With its unique flavor combination and simple preparation, it appeals to both chocolate lovers and nut enthusiasts.
Prep time: 15 minutes
Cook time: 1 hour 10 minutes
Serves: 10

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
4 ripe bananas, mashed
1/4 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the sugar and butter until light and fluffy.
3. Beat in the eggs one at a time, then stir in the mashed bananas, sour cream, and vanilla extract.
4. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually blend the dry ingredients into the banana mixture until just combined.
6. Fold in the pecans and chocolate chips.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Storage

Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

Warm slices in a microwave for 15-20 seconds or toast them in a preheated oven at 300°F (150°C) for 5-7 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.