Marbled Chocolate Pecan Banana Bread
Banana bread with a twist!
Bananas 🍌 are good for you. They are an excellent source of vitamin B-6, C, potassium and fiber. The two widely available varieties of bananas in North America are the Cavendish and the plantain. What differentiates the two is that 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 breads 🍞. The thing about bananas is that they ripen quite quickly. When they get soft and brown, what I do is put them in the freezer for future use. When I have at least four, it’s time to make some bread. Talking about bread, here’s one of my delicious banana recipes… Marbled Chocolate Pecan Banana Bread! The combination of ingredients gives this bread a tasty twist.
The regular version is yummy but it’s nice to take a new spin. This Marbled Chocolate Pecan Banana Bread has a beautiful combination of flavor. Chocolate 🍫 and bananas 🍌 are made for each other and the pecans add that extra crunch that makes it so yummy! Combine all this with an artistic marble swirl and you’ve got a great recipe! It’s a tasty mix of ingredients that make this recipe unique!
If you are looking for a banana bread with a yummy twist, this is the recipe! This Marbled Chocolate Pecan Banana Bread is a great way to start your day with as well as a lovely snack to enjoy anytime. There’s another similar recipe that you will also like to try and it’s my Pineapple Banana Bread with Coconut & Macadamia. Now that I’ve got your full attention, let’s watch the video…
Bon Appétit!🍽
Here are a few delicious breakfast recipes for you to enjoy…🥞🍳🥓
– Shakshouka
– Ooey-Gooey Cinnamon Buns
– Cheddar Biscuits
– Eggs Benedict
– Homemade Pancake Mix
– Quiche Lorraine
– Panettone
and for even more amazing bread recipes 🍞🥐🥖, click on this link… Recipe Category • Bread
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Marbled Chocolate Pecan Banana Bread
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Ingredients
- 2 cups unbleached all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp baking powder
- 3/4 cup brown sugar, such as demerara
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground Himalayan sea salt
- 4 medium overripe bananas (about 1 1/2 cups), mashed
- 1/2 cup butter, room temperature tips & tricks
- 2 large free-run eggs, beaten
- 2 tbsp. milk
- 1/3 cup light sour cream
- 1 tsp. pure vanilla extract
- 1/2 cup pecans, chopped
- 3 ounces semisweet chocolate, shaved
Directions
- Preheat oven to 350ºF and lightly grease a 9x5-inch loaf pan using cooking spray (*see footnote); set aside
- In a medium bowl, whisk together flour, baking soda, baking powder, brown sugar, cinnamon, and salt; set aside.
- In a large bowl, beat together mashed bananas, butter, eggs, milk, sour cream, and vanilla extract. Add the dry ingredients and process until just moist. Add pecans and gently fold in to combine.
- In a microwave-safe bowl, place chocolate, transfer to the microwave and process for 1 to 2 minutes on “high” or until almost melted. Remove from the microwave and cool slightly. Add 1 cup of banana batter in the chocolate and stir until well blended.
- In the prepared loaf pan, spoon 1/3 banana batter and alternate with half of the chocolate mixture, finishing with banana batter. Swirl batter together with a knife.
- Transfer the bread to the preheated oven and bake for 60 to 70 minutes or until a cake tester inserted in the center comes out clean.
- Remove from the heat and let cool in pan for 10 minutes before unmolding.
Notes
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