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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!
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 50 mins
Servings 1 loaf


  • 3/4 cup brown sugar (packed)
  • 1/2 cup butter (1 stick, softened)
  • 2 eggs
  • 3 overripe bananas
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup pecan halves (chopped)
  • 1 cup semi-sweet chocolate chips


  • 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.
  • Preheat your oven to 350 degrees F and grease a 9x5 loaf tin. Set aside. In a large bowl, whisk together the flour, salt, and baking soda until well combined. Set aside.
  • 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.
  • 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!