An easy way to use those overripe bananas that we all end up with! Homemade Banana Bread, with Chocolate Chunks and Pecans for the win!
Elevate that Banana Bread!
There have to be other things we can do with those brownish-black bananas that always end up in our kitchens. Seriously, why do they always end up as banana bread? I’m not complaining though because for 1, I love banana bread and 2, it’s even better when you add chocolate chunks (not chips) and toasted pecans to it. Straight up elevated from ‘nana bread to bannnnnannna bread!
I also tried laying slices of the banana on top of the bread before baking it, I wasn’t sure how it was going to turn out but they ended up being kinda cool and each piece you cut should have a part of the banana on top. It sort of makes a nice change from getting your banana flavor from the usual mushed-up banana that gets lost in the bread.
Fall and holiday season is all about the loaf breads. Whether you’re craving sticky gingerbread or spiced apple cake (with a to-die-for cream cheese frosting) they’re always a great thing to make, the hard part is waiting on them cooling before you cut a slice. Sure you can go ahead straight from the oven but they always slice better cooler or even the day after.
Gingerbread may be an exception just because I always add a heavy spread of salted butter to mine and when that butter melts on a warm slice of gingerbread…all bets are off.
Tell me what you’re doing with your sad bananas, I know you have some!
Banana Bread with Chocolate Chunks and Pecans
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter cut into small squares
- 1/3 cup sugar
- 3 whole ripe bananas, 2 roughly mashed and 1 cut into 3 long slices
- 3 large eggs, beaten
- 2 tbsp honey
- 3/4 cup chocolate chunks You can chop up a good quality chocolate bar
- 1/2 cup chopped toasted pecans
- Grease an 8x8 baking dish and line with parchment paper and preheat the oven to 325 degrees F.
- In a medium bowl, combine the flour, baking powder and salt.
- Add the butter and crumble with your fingers until it's like sand.
- Add the sugar, mashed bananas, eggs and honey to the flour and mix well.
- Fold in the chocolate chunks with a spatula.
- Add the batter to the pan and spread out evenly.
- Scatter the chopped pecans over the surface of the batter then lay three slices of banana on top, slightly pushing them into the batter to settle. Trim the ends of the banana to fit the width of your pan.
- Bake in the oven for around 45-50 minutes and the top seems firm when gently pushed with your fingertip.
- Let cool slightly before slicing.