Double Chocolate Pecan Banana Bread

What better way to make use of the overly ripe bananas sitting on your counter? Don’t throw them out, make something delicious! This rich double chocolate pecan banana bread is packed full of chocolatey flavor. The pecans give a nice little crunch to this decadent recipe. Some may say this recipe is too sweet to enjoy for breakfast, but I say life is too short to unnecessarily limit your breakfast choices. Treat yourself to a slice of double chocolate pecan banana bread any time of the day! It’s also a good, quick option if you need to make a sweet treat for somebody! 

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I like to use Hershey’s Special Dark Cocoa Powder (this post isn’t sponsored or anything, I just REALLY like that product!). I’ve tried a few other brands and they just don’t compare. The regular cocoa powder is okay – but the dark cocoa powder really creates a deep, rich flavor that is just incredible. Using part brown sugar also contributes to the delightful flavor. Brown sugar contains molasses, which adds to the depth of flavor in this recipe (and any recipe you use brown sugar in).

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This recipe uses both natural and chemical leavening agents to make the banana bread rise. Banana bread actually became popular along with chemical leavening agents baking soda and baking powder. Prior to that, bananas didn’t often appear as ingredients in dessert recipes. With how common it is to see bananas used in dessert recipes, I was surprised to read that they didn’t get utilized for desserts in the United States until about 60 years after they were brought over from Jamaica.

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Print Recipe
Double Chocolate Pecan Banana Bread
This decadent double chocolate pecan banana bread is no doubt the most delicious way to utilize those ripe bananas sitting on your counter!
Servings
Loaf
Ingredients
Servings
Loaf
Ingredients
Instructions
  1. Mix together the bananas, brown sugar, granulated sugar, egg, vanilla extract, and salt in one bowl until evenly combined.
  2. In a different bowl, whisk together the baking soda, all purpose flour, and cocoa powder.
  3. Add 1/3 of flour mixture to banana mixture and fold in to combine. Continue adding the flour mixture and folding in, 1/3 at a time until everything is combined.
  4. Fold your chocolate chips and pecans into the batter.
  5. Pour the batter into a greased loaf pan. If desired, sprinkle additional chopped pecans and chocolate chips on the top before baking.
  6. Bake at 350° for 45-55 minutes (until an inserted toothpick comes out clean).
  7. Let cool completely before cutting into slices. Enjoy!

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My name is Autumn! I’m a 23 year old food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…

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