You can’t go wrong with banana bread. Basically a pudding disguised as “bread” with fruit in it to trick your mind into thinking it’s healthy. The perfect no-guilt snack. Of course, there are versions of banana bread that are vaguely healthy. I have a delicious nut and grain, low sugar banana bread recipe that I will share soon. However, this Chocolate Pecan Banana Bread, is for those days where you need something sweet. Full of chocolate chunks, with a soft fudgy centre, it’s divine. If one thing is for sure, it’s that this recipe will satisfy any sugar cravings you have. But it’s got fruit in so you can still say its one of your 5 a day!
It has taken me a while to perfect this recipe. Often my banana bread turns out kind of dry and tough in the middle. Very disappointing. I’ve found that cooking at a slightly lower temperature helps to reduce this. Also, checking on your bread a lot towards the end with the skewer tests helps you find the time when it is just done, not overcooked. As soon as the skewer comes out clean, take it out the oven!
To add some crunch to this recipe, I threw in some crushed pecans. But really, the opportunities are endless with banana bread. Sub in any type of nut you like, dried fruit or extra chocolate chips if you want. There are few things that don’t go well with banana bread. However, while you can add whatever you like, be sure not to add too much overall. Too many add-ins will weigh your bread down and prevent it from rising properly, making it stodgy and dense.
I’m sure you’ll have heard this before if you’re any sort of real banana bread fan, but use ripe bananas! Honestly the browner they are the better. The ones I used here are probably on the verge of not being ripe enough. Overripe bananas are naturally sweeter than greener ones, and give a much fudgier texture to the bread. Obviously, you can save up bananas for your recipe, but it’s also great for using up the ones you thought were well past being edible.
So if you want to treat yourself with an easy, yet indulgent bake, go ahead and cook this Chocolate Pecan Banana Bread. It won’t disappoint!
Chocolate Pecan Banana Bread
- 3 bananas (overripe)
- 75 g butter
- 130 g plain flour
- 125 g caster sugar
- 1 large egg
- 1 tsp bicarbonate of soda (baking soda)
- 100 g pecans
- 100 g chocolate (or chocolate chips)
- pinch salt
- Preheat the oven to 170°C or 160°C fan. Thoroughly grease a loaf tin. In a large bowl, mash the bananas with a potato masher or fork, until smooth.
- Melt the butter, and stir into the bananas, along with the bicarbonate of soda and salt.
- Beat the egg in a separate bowl, then mix into the banana mixture along with the sugar. Then stir in the flour.
- In a pestle and mortar, roughly crush the pecans. Set aside a small handful for the topping, and stir the rest into the batter.
- Chop the chocolate into chunks, and mix into the batter. Pour the mixture into the loaf tin, and sprinkle the extra pecans on top.
- Place in the oven for 50 minutes, then check by sticking a metal skewer into the middle and seeing if it comes out clean. Take care because, if it comes out with melted chocolate on, that's okay, it's only if there's raw batter on that would mean it isn't ready yet. If it isn't, return to the oven for 5-10 more minutes.
- Once out the oven, leave to cool for 5 minutes or so, then carefully tip out of the tin. Slice and serve warm or cold.
Method in Pictures
Gather your ingredients
Grease a loaf tin with butter
Mash the bananas in a bowl
Melt the butter and add to the bananas
Beat the egg and stir in along with the sugar
Stir in the flour
Roughly crush the pecans and add to the mixture, saving some for the topping
Chop the chocolate and add
Pour the mixture into your loaf tin
Sprinkle a few more crushed pecans on top
Cook for 50-60 minutes
Leave to cool slightly, then remove from the tin