Banana Split Banana Bread
User Reviews
5.0
9 reviews
Excellent
Banana Split Banana Bread
Report
Looking for an excuse to eat a banana split for breakfast? Look no further! We're downright bonkers for this Banana Split Banana Bread flecked with strawberries, pecans, and chocolate chips.
Share:
Ingredients
- 1 + ¾ cup whole grain flour
- 1 tsp baking soda
- ½ tsp salt
- 4 large extra-ripe bananas
- 8 TBSP unsalted butter (melted and cooled)
- 2 large eggs
- ¾ cup packed light brown sugar
- 1 tsp vanilla extract
- 4 oz fresh strawberries (approx. 3/4 cup chopped)
- ¼ cup Chopped Pecans
- 2 TBSP mini or regular chocolate chips
KITCHEN ESSENTIALS
- 9x5 loaf pan
- mesh sifter
Add to Shopping List
Instructions
- Preheat oven to 350 degrees F.
- Spritz a 9x5 loaf pan with oil or rub with butter, set aside.
- Place bananas in a microwave safe bowl, covered and heat for 5 minutes on high.
- Transfer to a wire mesh strainer set over a medium saucepan and allow to drain, approx. 10-15 minutes, mashing/stirring occasionally. You should have between 1/2 and 3/4 cup of liquid.
- While you wait on your "banana juice" whisk together flour, baking soda, and salt in a large bowl and measure/prep the remainder of your ingredients.
- Once the liquid has been separated from the bananas, turn burner to medium-high heat and reduce to about 1/4 cup, about 5-7 minutes.
- Add reduced liquid to the bowl of bananas and mash until mostly smooth.
- Next whisk in your butter, brown sugar, eggs and vanilla.
- Pour banana mixture into the flour mixture and stir with a fork until just combined.
- Gently fold in strawberries and pour batter into the prepared loaf pan.
- Smooth the top with your spatula and sprinkle with chopped pecans and chocolate chips.
- Bake on center rack for 35 minutes, rotate pan, then bake for an additional 15 minutes or until a toothpick comes clean from the center of the loaf. Bake times may vary a smidge based on oven conditions so my rule of thumb is to always check baked goods a few minutes early and re-test as needed.
- Allow bread to cool in pan for 15 minutes, then gently remove and place onto a wire cooling rack to continue cooling. Enjoy warm or at room temperature, it's great both ways! Store tightly wrapped on the counter for up to 4 days.
Notes
- adapted from America's Test Kitchen
- America's Test Kitchen
- No whole grain flour handy? This recipe will still work marvelously with regular all-purpose flour!
- If using an 8.5 x 4.5 loaf pan, bake an extra 5-8 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
58mg
(19%)
Sodium
267mg
(11%)
Potassium
309mg
(9%)
Fiber
3g
(12%)
Sugar
25g
(50%)
Vitamin A
368IU
(7%)
Vitamin C
11mg
(12%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 267mg | 11% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
