Heavenly Banana Bread Pecan Chocolate Chip Recipes

CHOCOLATE CHIP PECAN BANANA BREAD

Steps:

• Preheat oven to 350°F; butter and flour 9x5x2 1/2 inch loaf pan.
• Whisk first four ingredients in bowl to blend, add chocolate chips and pecans.
• Beat butter until fluffy.
• Gradually add sugar, beating well until blended.
• Beat in eggs one at a time.
• Beat in mashed bananas, lemon juice and vanilla.
• Beat in flour mixture.
• Pour into loaf pan, cook 1 hour and 5 minutes.

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

PECAN-CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan.
• Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl.
• Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Beat the softened butter and sugar together using an electric whisk until light and fluffy. Combine the egg and vanilla extract and pour this in, a little at at time, mixing between each addition. Fold in the flour, a pinch of salt, the baking powder, mashed banana and all but a handful of the chocolate chips.
• Scrape the mixture into the prepared tin and scatter over the rest of the chocolate chips. Bake for about 50 mins, or until puffed up and cooked through - a skewer inserted into the middle of the loaf should come out clean. Leave to cool in the tin for 10 mins, then remove to a wire rack and leave to cool completely. Slice before serving. Will keep in an airtight container for up to five days.

CHOCOLATE-CHIP BANANA BREAD

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
• In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
• Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
• Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
• Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.