This isn’t your grandmother’s old fashioned banana bread recipe. But you should try it anyway. Moist and delicious interior with a caramelized slightly crunchy exterior loaded with just enough pecans and chocolate chips.
Does the internet really need another banana bread recipe? Probably not, but I’m going to go ahead and add this one anyway.
I’m not going to pretend it’s the best and greatest banana bread recipe out there. I’m over that sort of recipe hype. Recipes are subjective and to boast this is the best banana bread recipe since sliced bread really could be misleading to some.
But it’s damn good (at least IMO) and I’ll just leave it at that.
This will the the third banana bread recipe recipe here on the site. You can check out my other two quick banana bread recipes below.
Old fashioned banana bread and chocolate raspberry banana bread.
Things have been a bit quiet around here lately. Only on the blog though.
It’s been so hectic here at our house. We were dealing with a leak behind a wall and had to rip a corner kitchen cabinet out and discovered a pipe leaking for who know’s how long.
Apparently long enough to develop mold. We had experts come in and test and we basically need a whole new kitchen. The joys of home ownership… amirite?
I always say it could be worse.
I have severe anxiety when things are in chaos and when our already tiny space is going to be ripped apart with a mess lying everywhere. I just can’t even think about it! It’s giving me the worst feels right now.
I’m also starting a new website for my pottery business which I will be writing about in the very near future.
I’ve already changed my Esty shop and Instagram name to Vanilla Vine Pottery. Along with securing that domain name as well. Oh and possibly starting another YouTube channel in addition to TKP YouTube channel.
Side note: I use a lot of my pottery in my photoshoots and YouTube filming. It really makes for some great visual appeal in my photos and videos.
Admittedly, the stress of building another website is getting to me, but I’m up for the challenge. I think.
So you can probably understand why I’ve been a bit absent around here. I’ve had this pecan chocolate chip banana bread recipe in the queue for a while. Since our second banana tree harvest in June actually.
I’ve also had a cinnamon swirl sourdough bread recipe sitting in my queue since Easter! What is going on with me?
I’m not even gainfully employed and still can’t churn out the content. Maybe it’s because I have so much on my plate it’s hard to focus on one great thing. Because to me, they’re all great.
Now back to (getting back to) that Banana Bread recipe…
We are getting ready to have another harvest in October. All I ever wanted was for my banana plant to give me bananas.
Well, be careful what you wish for people. I’ve got bananas out the ying yang.
I had so many bananas that I made more chocolate covered frozen bananas and handed out bunches of bananas to our neighbors. That still didn’t make a big enough dent in our harvest.
I even baked our neighbors mini banana breads and then did a second batch bake of mini’s for Terry’s co-workers.
I’m running out of banana bread recipes and one can only eat so many chocolate covered frozen bananas, so I think the next harvest will be a cake of sorts.
Now that I have all two of you reading this stressed out with me, let’s move on to the recipe.
You can use any nut you want or have lying around the kitchen in this recipe. I just happened to have pecans I needed to use up. You can alternatively leave out the nuts, but then you’re just gonna have chocolate chip banana bread which is still a win in my book.
Pecan Chocolate Chip Banana Bread Recipe
Heavenly Banana Bread Pecan Chocolate Chip
Ingredients
- 2 cups all purpose flour (Reserve 1/2 tablespoon flour for chocolate chips)
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup dark chocolate chips/chunks
- 1/2 cup coarsely chopped pecans (***optional) (or you can sub out for your favorite nuts)
- 8 Tablespoons salted butter room temperature
- 3/4 cup brown sugar (light or dark)
- 2 eggs room temperature
- 1/3 cup sour cream room temperature
- 2 Tablespoons heavy whipping cream room temperature
- 1 teaspoon vanilla
- 4 whole over ripe mashed bananas
Instructions
- Preheat oven to 350 ° F
- In a large bowl with a hand held mixer or stand mixer cream together butter and brown sugar until light and fluffy.
- Add 1 egg at at time and incorporate each egg
- Add sour cream, whipping cream, and vanilla and incorporate
- Fold in mashed bananas into wet ingredients until well incorporated.
- In another bowl add flour, baking powder, baking soda, & cinnamon and whisk together.
- Add the reserved tablespoon of flour to your chocolate chips and stir with a spoon to evenly coat. This helps the chips to not sink to the bottom of your bread when you fold them into the batter.
- Coarsely chop your pecans or nuts of choice.
- Add half of your dry ingredients to the wet ingredients and fold in gently with a spatula until incorporated. Don’t over mix as this will toughen the gluten and may give you a tough dry bread.
- Add the remaining dry ingredients and repeat incorporating process.
- Gently fold in your chocolate chips and pecans until well incorporated
- In a buttered and lightly floured loaf pan pour in the batter and smooth out the top evenly with a spatula.
- Place on middle rack in oven and bake for 50-60 minutes or until a toothpick comes out clean from the center. Some moist crumbs are ok as it will continue to bake as it cools. You just don’t want wet batter sticking to the toothpick.
- If top gets too brown before your bread is done, you can place a dome of tin foil over the top of your bread as it finishes baking.
- When done remove from oven and place on cooling rack and let cool until you can release from the loaf pan. About half an hour.
- Let completely cool before slicing into the loaf.
- Will keep in fridge up to a week or you can freeze for up to a few months.
I hope you enjoy this banana quick bread recipe and maybe I can get that cinnamon swirl bread recipe out of the queue for ya!
Today I’m going to make CHOCOLATE CHIP . Thank you for sharing this post.
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Am I blind? where does the sour cream come in?
Hello Diana, good news! No you’re indeed not blind. I somehow left that ingredient out in the directions. The sour cream gets added to the wet ingredients. I edited the recipe and you should be good to go for next time. Hopefully, you figured it out on your own though. Sorry about that.