Pecan Chocolate Banana Bread
June 16, 2017
"This banana bread is filled with good ingredients to make this guilt-free. Use ripe bananas with brown spots for this recipe. Most banana breads use more sugar than in this one...so sweetness is really important. This makes 2 small loaves (8 slices each)."
- Serving Size: 1 (72.2 g)
- Calories 169.9
- Total Fat - 6.2 g
- Saturated Fat - 1.8 g
- Cholesterol - 31.2 mg
- Sodium - 251.8 mg
- Total Carbohydrate - 26.5 g
- Dietary Fiber - 2.5 g
- Sugars - 10.4 g
- Protein - 3.8 g
- Calcium - 72.2 mg
- Iron - 1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Preheat oven to 350F.
Spray two 8"x4" loaf pans with cooking spray and set aside.
In a large bowl, combine flour, oat bran, baking powder, baking soda, cinnamon and salt; mix well and set aside.
In a medium bowl, whisk together bananas, buttermilk, eggs, brown sugar, butter and vanilla until well blended.
Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.
Fold in nuts and chocolate chips; do not overmix batter.
Divide batter evenly between the loaf pans.
Bake for 30-35 minutes, or until a wooden pick inserted into the center of loaves comes out clean.
Cool loaves in pans on a wire rack for 10 minutes.
Remove loaves from pans and slice to eat warm or cool completely on rack, then store covered in plastic wrap.
Tips & Variations
No special items needed.