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…
- 2 cups all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp baking powder
- 3/4 cup brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. sea salt
- 4 mashed overripe bananas (about 1 1/2 cups)
- 1/2 cup butter, room temperature
- 2 eggs, beaten
- 2 tbsp. milk
- 1/3 cup sour cream
- 1 tsp. pure vanilla extract
- 1/2 cup pecans, chopped
- 3 ounces semisweet chocolate, shaved
FOOTNOTE: I greased my 9 x 5" loaf pan with "butter" cooking spray.