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.
Servings 6