Bluegrass-Saturday-In-May Banana Bread
A delightful combination of chocolate and pecans is sure to make this banana bread a hit with your family every time you make it – even outside of May!
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
1hour 30minutes
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
1hour 30minutes
  • 3/4cup brown sugar(packed)
  • 1/2cup butter(1 stick, softened)
  • 2 eggs
  • 3 overripe bananas
  • 1tsp vanilla extract
  • 2cups all-purpose flour
  • 1tsp baking soda
  • 1/4tsp salt
  • 1cup pecan halves(chopped)
  • 1cup semi-sweet chocolate chips
  1. Start by toasting the pecan halves in a dry pan over medium-low heat. Toss and stir frequently, being careful not to let them burn. They are done toasting when they smell nutty but not burnt, about 5-10 minutes depending on your heat level. Remove from the heat when done and set to the side to cool.
  2. Preheat your oven to 350 degrees F and grease a 9×5 loaf tin. Set aside. In a large bowl, whisk together the flour, salt, and baking soda until well combined. Set aside.
  3. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, bananas, and vanilla, and beat until well combined. Slowly add the dry ingredients you mixed earlier, stirring until no dry pockets of flour remain.
  4. Remove the bowl from the stand mixer, and with a spatula, fold in the chocolate chips and cooled pecan pieces until everything is evenly incorporated. Bake at 350F for 50-60 minutes, until a skewer inserted in the middle comes up clean of batter (if you hit a pocket of chocolate, try again). Allow to cool in the tin for 15 minutes, then turn out onto a wire rack to finish the cooling process. Enjoy by itself or warm with a bit of butter spread on it if you’re feeling dangerous!