Choco-Banana-Pecan Bread is a delightful twist on the classic banana bread, combining rich chocolate and nutty pecans for a treat that's moist, flavorful, and perfect for any occasion. Whether you're enjoying it as a breakfast treat or an indulgent snack, this bread is sure to please.
Granulated sugar adds sweetness and helps to tenderize the bread. Unsalted butter provides richness, while also playing a key role in the bread's moist texture. Eggs bind everything together, giving structure to the loaf. Ripe bananas are the star here, providing natural sweetness and moisture. Sour cream adds moisture and a slight tang, enhancing the bread's flavor. Vanilla extract rounds out the flavors with its sweet, aromatic notes.
All-purpose flour forms the base, while unsweetened cocoa powder infuses the bread with deep chocolate flavor. Baking soda helps the bread rise, ensuring a nice, fluffy texture. A pinch of salt balances the sweetness and enhances all the flavors. Chopped pecans add a delightful crunch and nutty flavor, while semi-sweet chocolate chips melt into gooey pockets of chocolatey goodness throughout the bread.
This bread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a breakfast treat, toast a slice and spread with a touch of butter or cream cheese.
Start by preheating your oven to 350°F (175°C) and greasing a 9x5 inch loaf pan. This ensures that the bread bakes evenly and releases easily from the pan. In a large bowl, cream together the sugar and butter until the mixture is light and fluffy. This step is crucial for a tender loaf, so don't rush it.
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the mashed bananas, sour cream, and vanilla extract. The batter might look a bit curdled at this point, but don't worry, it will come together nicely.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually blend these dry ingredients into the banana mixture, mixing until just combined. Overmixing can lead to a dense loaf, so mix gently.
Fold in the pecans and chocolate chips, ensuring they're evenly distributed throughout the batter. Pour the batter into your prepared loaf pan, spreading it out evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the bread to cool in the pan for about 10 minutes. This helps it firm up a bit, making it easier to remove. Transfer it to a wire rack to cool completely before slicing.
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