Pecan Chocolate Banana Bread

16
Servings
20m
Prep Time
30-35m
Cook Time
50m
Ready In


"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
OK

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.

Related

ellie

Very good banana bread. I made this to use up some bananas and also some leftover chocolate chips -- I used mini chocolate chips and used the remainder of what I had which was less than 3 ounces. I used 4 bananas and the yogurt option. With this recipe I was able to make 1 full size loaf and 2 mini loaves -- perfect! Thanks for sharing!

review by:
(5 Feb 2018)