Pecan Chocolate Banana Bread
16
Servings
Servings
20m PT20M
Prep Time
Prep Time
30-35m PT30-35M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #26246
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)."
Original recipe yields 16 servings
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 350F.
Step 2
Spray two 8"x4" loaf pans with cooking spray and set aside.
Step 3
In a large bowl, combine flour, oat bran, baking powder, baking soda, cinnamon and salt; mix well and set aside.
Step 4
In a medium bowl, whisk together bananas, buttermilk, eggs, brown sugar, butter and vanilla until well blended.
Step 5
Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.
Step 6
Fold in nuts and chocolate chips; do not overmix batter.
Step 7
Divide batter evenly between the loaf pans.
Step 8
Bake for 30-35 minutes, or until a wooden pick inserted into the center of loaves comes out clean.
Step 9
Cool loaves in pans on a wire rack for 10 minutes.
Step 10
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.
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