Pecan-Chocolate Chip Banana Bread

Upgrade basic banana bread with semisweet chocolate chips and chopped pecans.
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  • Total: 2 hr 30 min (includes cooling time)
  • Active: 15 min
  • Yield: 6
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Ingredients

8 tablespoons unsalted butter, melted, plus more for the pan

1 1/2 cups all-purpose flour, plus more for the pan

1/2 cup sugar

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground cinnamon

1 large egg, at room temperature

3 very ripe bananas, mashed

1/3 cup sour cream

1 teaspoon pure vanilla extract

3/4 cup semisweet chocolate chips

3/4 cup chopped pecans

Directions

  1. Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan.
  2. Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl.
  3. Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer.
  4. Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)