Chocolate Chip Banana Pecan (Printable)

Moist banana bread featuring chocolate chips and pecans, great for breakfast or a sweet snack.

# What You'll Need:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup unsalted butter, melted and cooled
04 - ½ cup light brown sugar, packed
05 - ¼ cup granulated sugar
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 1 ½ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon (optional)

→ Add-ins

11 - ¾ cup semisweet chocolate chips
12 - ¾ cup pecans, roughly chopped

# How To Make It:

01 - Preheat oven to 350°F. Grease and line a 9 x 5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk mashed bananas, eggs, melted butter, brown sugar, granulated sugar, and vanilla extract until smooth.
03 - In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
04 - Gently stir dry ingredients into wet mixture just until combined; avoid overmixing.
05 - Fold in chocolate chips and chopped pecans, reserving a small portion of each for topping if desired.
06 - Pour batter into prepared loaf pan and evenly sprinkle reserved chocolate chips and pecans on top.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs.
08 - Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • Those brown bananas you're about to throw away suddenly become the star—no waste, all flavor.
  • Chocolate chips melt into little pockets of sweetness while the pecans add a toasty crunch that keeps things interesting.
  • It's actually hard to mess up, which means you can make it on autopilot while thinking about anything else.
02 -
  • Don't overmix the batter once you add the dry ingredients—a few lumps are fine and actually make for better texture than a silky smooth batter.
  • If your toothpick comes out completely dry, you've baked it a bit too long; aim for that one or two moist crumbs for the most tender loaf.
03 -
  • Slice the cooled bread with a serrated knife in a gentle sawing motion rather than pressing down—it keeps the crumb structure intact instead of squishing everything together.
  • Warming a slice in the oven or microwave right before serving makes the chocolate soft again, which feels almost like eating it fresh from the pan.

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