Brown Sugar Banana Bread with Pecans and Chocolate Chips
Prep Time10 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Course: Quick Breads
Keyword: baking, Breakfast, Chocolate, Dessert
Servings: 19x5-inch loaf or 4 5x3-inch loaves
Author: Barbara Schieving
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Ingredients
2cupsunbleached all-purpose flour
1teaspoonbaking soda
1teaspoonpumpkin pie spice
½teaspoonground cinnamon
¼teaspoonsalt
1 ½cupswell-mashed very ripe bananasabout 3 bananas
⅔cuppacked light brown sugar
⅓cupsour cream
2large eggs
6tablespoonsunsalted buttermelted and cooled
1teaspoonvanilla extract
1cuppecanstoasted and chopped*
1cupsemi-sweet chocolate chips
Instructions
Preheat oven to 350°. Spray a 9x5-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
*Toast pecans at 350° for 5 minutes stir and cook 5 minutes more.Pumpkin Pie Spice Substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.