I may be a little late with my banana bread recipe. During lockdown one everybody seemed to be making banana bread, and why not? For one it is a great way of using up bananas and two its delicious. There are very few foods I’m picky about eating, and bananas and avocados are two of them. I can’t stand eating a banana or avocado that has black spots, I do know they are perfectly fine, but I just can’t. So banana bread is just the way of using up those bananas. This particular recipe has a long time in the oven because I want it to get a deep coloured chewy crust. This is purposely cooked this way as it enhances the taste and texture.
This banana bread will keep for 3 days if stored in an air tight container or up to 1 week if stored in an air tight container in the refrigerator. To breathe fresh life in the banana bread pop it into the toaster and eat warm.
Authordanieldiver
My Chocolate chip and pecan banana bread recipe is a delicious moist and soft crumbed banana bread with a crisp exterior, which trust me adds to it. This banana bread also contains an excessive amount of chocolate chips and pecans not that anyone is ever going to complain about that.
Should you be lucky enough to have any leftovers as well it is perfect toasted the next day and either drizzled with maple syrup or slathered with peanut butter and a little pinch of sea salt flakes.
Heat oven to 170°C/150°C fan. Grease a 1lb loaf tin generously with butter.
In a large mixing bowl, briefly mix together the dry ingredients flour, sugar, bicarbonate of soda, salt, pecans and chocolate chips.
Peel the bananas and place in a jug or bowl and mash with a fork. Add the wet ingredients into the mashed bananas, eggs, oil, buttermilk and vanilla. Whisk together with your fork.
Tip the wet ingredients into the dry and mix until combined and no traces of flour remain. Pour the batter into the greased loaf tin and bake in the oven for 1hour 15 minutes. It should be coming away from the edges at this stage and look a dark brown colour. Allow to cool on a baking rack for at least 30 minutes before slicing.
Ingredients
Directions
Heat oven to 170°C/150°C fan. Grease a 1lb loaf tin generously with butter.
In a large mixing bowl, briefly mix together the dry ingredients flour, sugar, bicarbonate of soda, salt, pecans and chocolate chips.
Peel the bananas and place in a jug or bowl and mash with a fork. Add the wet ingredients into the mashed bananas, eggs, oil, buttermilk and vanilla. Whisk together with your fork.
Tip the wet ingredients into the dry and mix until combined and no traces of flour remain. Pour the batter into the greased loaf tin and bake in the oven for 1hour 15 minutes. It should be coming away from the edges at this stage and look a dark brown colour. Allow to cool on a baking rack for at least 30 minutes before slicing.