Pecan Chocolate Banana Bread

Posted by Colleen Cavalieri on

Pecans and chocolate create a unique twist on this moist and tender classic with tons of sweet banana flavor.

  • 3 - 4 ripe bananas (mashed about 1½ cups)
  • 2 cups sugar
  • ¾ cup Sun Meadow Rapeseed Oil
  • 2 eggs
  • 1 ½ tsp vanilla
  • 3 cups flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp Pink Himalayan Salt
  • ½ cup milk
  • 1 cup sour cream
  • 1/2 cup mini chocolate chips
  • Pecans
  1. Preheat oven to 350 degrees.
  2. Grease a 9×13 baking dish and set aside.
  3. With a mixer, cream together the oil and sugar. Add eggs, mixing in one at a time and then add the vanilla and mix until smooth.
  4. In a separate large bowl mix together the flour, baking powder, baking soda, salt and cinnamon
  5. In a separate small bowl mix together the milk and sour cream.
  6. Add 1/3 of the dry ingredients to the butter mixture, followed by 1/3 of the milk/sour cream mixture and repeat until it is all combined. To this batter add the mashed bananas and mini chocolate chips and then combine.
  7. Pour the batter into your 9×13 baking dish and top with pecans.
  8. Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Please check your banana bread after 30 minutes to see how it is baking.

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