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Quick breads are the perfect gift for neighbors and friends. I like to bake them in cute, little mini loaf pans so they’re easy to share.
Lorraine, Not Quite Nigella, sent me a fun new cookbook for Christmas this year, The Back in the Day Bakery Cookbook. Lorraine is my virtually adopted Australian daughter. If you’re not visiting her blog, you’re missing out. She’s an excellent writer with a bubbly, magnetic, quirky personality. She loves great food, travel, Harry Potter, Halloween and all things American.
The recipes in The Back in The Day Bakery Cookbook, are the recipes they use at The Back in the Day Bakery, a popular neighborhood bakery in Savannah, Georgia. The cookbook has a fun intro section and a great method to the magic section with tips on successful baking.
Their version of banana bread is spiced up with mace and cinnamon. I didn’t have any mace, and we’re not nutmeg lovers, so I substitute pumpkin pie spice which is a combination of nutmeg, clove, cinnamon, and ginger. I also changed the amount of baking soda, sugar and sour cream to accommodate my higher altitude.
The recipe calls for toasted pecans. Toasting nuts before you use them helps to crisp them up and intensifies the flavor of the nuts. Be sure and measure the nuts before chopping and toasting. Spread them out in a single layer on a rimmed baking sheet to bake them; then put them on a plate to cool before adding them to your batter.
The cookbook includes a chocolate chip version of the Brown Sugar Banana Bread, but I decided it would be even better with both pecans and chocolate chips. I also added a few chocolate chips to the top of the loaves before baking, to dress up the loaves.
The addition of pumpkin pie spice and the cinnamon mellows out the banana flavor. The banana flavor isn’t as prominent. but the bananas still add a great sweetness and moist texture to the bread.
I baked the bread in mini loaf pans, including one adorable Christmas loaf pan my daughter gave me. I’m sure those on your gift giving list would love receiving these beautiful, tasty little loaves.
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Brown Sugar Banana Bread with Pecans and Chocolate Chips
Ingredients
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups well-mashed very ripe bananas about 3 bananas
- ⅔ cup packed light brown sugar
- ⅓ cup sour cream
- 2 large eggs
- 6 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup pecans toasted and chopped*
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°. Spray a 9×5-inch loaf pan with baking spray with flour. (I used four mini loaf pans – 5 ¾ x 3 ¼ x 2 ¼. Don’t fill more than ⅔ full.)
- In a medium bowl, mix together flour, baking soda, pumpkin pie spice, cinnamon and salt; set aside.
- In a large bowl, mix the mashed bananas, brown sugar, sour cream, eggs, melted butter, and vanilla until well blended. Add flour mixture to banana mixture, mix just until moistened. Stir in pecans and chocolate chips.
- Spoon batter into prepared pan. Top with additional chocolate chips if desired. Bake for 45 to 55 minutes (bake mini loaves for 30 minutes), or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
Notes
More banana bread recipes you might like:
Chunky Monkey Banana Bread, Barbara Bakes
Marbled Chocolate Banana Bread, Barbara Bakes
Banana Bread Pancakes, Chef in Training
Low-Sugar and Whole-Wheat Pumpkin Banana Bread Recipe, Kalyn’s Kitchen
Coconut Banana Bread with Lime Glaze, Our Best Bites
Gabrielle
I love all banana bread and this recipe looks absolutely delicious. Do you think creme fraiche is a good substitute for the sour cream? I have some in my fridge I need to use up.
Barbara Schieving
Hi Gabrielle – yes, I think creme fraiche would be a good substitute. Enjoy!
Nutmeg Nanny
My husband would adore this banana bread 🙂 such a good recipe!
Lorraine @ Not Quite Nigella
Awww mum you’re so sweet! I love having you as my adopted mum! So glad that you’ve had a chance to use the cookbook too! 😀 xxx
Kate@Diethood
Chocolaty, rich, and delicious!! I would LOVE to receive this as a gift! 🙂
Kathleen
Barbara, is this recipe the high altitude version? If so, how would it be adjusted for regular altitude?
Barbara Schieving
Hi Kathleen – yes the recipe on my site is my high altitude version. The original version had 3/4 cup brown sugar, 1/4 cup sour cream, 3/4 teaspoon baking soda and 1 teaspoon mace. All other ingredients are the same. Thanks for the question.
Kathleen
Thank you, Barbara!
cooking rookie
Wonderful banana bread! I would love to receive such cute yummy gift!
My Kitchen Stories
Aww I think that’s lovely you’ve adopted her. She often talks about you! . This is a great banana bread with rthe perfect flavour combo of pecan and chocolate. I would be very happy with this as a gift
Shea Goldstein
Beautiful bread! Pinning!
Mercedes
I love the addition of nuts and chocolate chips to my banana bread! Merry Christmas Barbara!
Chaya
This is chock full of chips and nuts which means I want a piece now. OK, I get the hint. I will have to make it for myself. A great cake.
Maureen | Orgasmic Chef
Isn’t Lorraine fun? Her laughter is infectious and you never know what she’s going to say next. I was envious of your visit together. 🙂
This bread has everything I love and the cookbook sounds quite special.
Claire @ Claire K Creations
Oh how I wish I was on your Christmas gift list Barbara. These are right up my alley!
Angie@Angie's Recipes
Wonderfully sinfully rich and delicious! The festive baking pan looks so lovely.
Melissa B
This recipe sounds wonderful! Love chocolate chips and pecans together! =)
Pinned to my Dessert board.
Carol
Yum! That looks so good-and I’m with you-pecans AND chocolate chips is a great combination.
2 Sisters Recipes
Ohh Sweet! this bread is very similar to our banana chocolate chip muffins! And, Love the addition of pecans in there.
Maria
Love the big chocolate chips!
Katrina @ Warm Vanilla Sugar
Such a decadent banana bread! Yum!
Brenda @ a farmgirl's dabbles
I know I’d love this banana bread, looks awesome. I also like that cookbook!
Rosa
Lovely! A rich banana bread that looks and sounds ever so tempting.
Cheers,
Rosa