Marbled Chocolate Pecan Banana Bread

Banana is good for you. It’s an excellent source of vitamin B-6, C, potassium and fiber. The two widely available varieties of banana in North America are the Cavendish and the plantain. What differentiate the two is plantains are less sweet, starchier and are eaten cooked versus Cavendish which are much sweeter and eaten raw.
Besides enjoying the Cavendish banana on their own, you can add them to smoothies, breakfast cereals, oatmeal or in muffins and banana bread.
The thing about bananas is that they ripen quite quickly. When they get soft and brown, what I do with them is put them in the freezer for future use. When I have at least four of them, it’s time to make banana bread.
As much as banana bread is yummy to eat, it is nice to take a new spin on this classic recipe. How does chocolate pecan banana bread sound to you? Delicious…right? Chocolate and banana are made for each other and the pecan is just the cherry on top of the sundae. Combine all this with an artistic marble swirl and you’ve got my Marbled Chocolate Pecan Banana Bread. Now that I got your full attention, let’s watch the video…
Bon Appétit!

FOOTNOTE: I greased my 9 x 5" loaf pan with "butter" cooking spray.

Prep Time
20 minutes
Cook Time
60-70 minutes
Passive Time
Marbled Chocolate Pecan Banana Bread
Marbled Chocolate Pecan Banana Bread
Banana and chocolate are such a delicious combination so why not make your next banana bread with a twist. For more extra yumminess, add pecans to your banana bread!