Double Chocolate Pecan Banana Bread
The bananas start getting spotty …
then they get a little more spotty …
then the spots sort of take over … and they get super mushy …
like so mushy nobody would eat them them …
that’s when it’s time to make banana bread.
Banana bread is a big favorite at my house. Personally, I like my banana bread with chocolate. Lots of deep, dark chocolate. I’ve also acquired a taste for nuts along with my chocolate, for that bit of crunch and protein. But I have high expectations for my chocolate … not only does it have to taste decadent and dark, it also has to be healthy.
I adapted this recipe from Cooking Light. It’s not quite as low in fat as their version because of the chocolate chips and I added an egg too, but it does have more protein from the egg and the added antioxidants from the dark chocolate … and all those other things in chocolate that make you happy inside and out. It also has whole wheat flour and flaxmeal in it, which are good for your heart. So I would say it’s definitely okay to eat this for breakfast. And then go make great things happen in the world … because you can do that after you have chocolate for breakfast. Hey, it’s true!
- 3 mashed ripe bananas (about 1 cup)
- 1/2 - 3/4 cup sugar (depending on just how ripe your bananas are ... and how sweet you want your bread)
- 1/2 cup plain non-fat yogurt
- 1/4 cup canola oil
- 1 egg
- 2 teaspoons vanilla
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup dark cocoa powder (add more or less, depending on how chocolatey you want your bread)
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup quality chocolate chips (I used Ghirardelli semi-sweet)
- 1/2 cup toasted pecans, chopped roughly
- For the top: Raw sugar and whole pecan halves
- Preheat oven to 325°. In a large mixing bowl, stir together the bananas, sugar, yogurt, canola oil, egg and vanilla until smooth.
- Add the dry ingredients and stir until the batter is thoroughly mixed. Stir in the chocolate chips and toasted pecans.
- Spoon the batter into one 9x5 inch loaf pan or a couple smaller loaf pans (I used smaller ones). Place some whole pecan halves on top, then sprinkle it all with a tablespoon or two of raw sugar.
- Bake at 325° until a wooden pick inserted into the center comes out clean, about 1 hour 15 minutes for a 9x5 inch pan or 20 - 50 minutes for smaller loaf pans (depending on how tiny they are).