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Banana Split Banana Bread

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.

Prep Time
18 mins
Cook Time
18 mins
Total Time
1 hr 8 mins
Servings: 10 servings
Calories: 322 kcal
Course: Dessert , Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Spritz a 9x5 loaf pan with oil or rub with butter, set aside.
  3. Place bananas in a microwave safe bowl, covered and heat for 5 minutes on high.
  4. 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.
  5. 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.
  6. 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.
  7. Add reduced liquid to the bowl of bananas and mash until mostly smooth.
  8. Next whisk in your butter, brown sugar, eggs and vanilla.
  9. Pour banana mixture into the flour mixture and stir with a fork until just combined.
  10. Gently fold in strawberries and pour batter into the prepared loaf pan.
  11. Smooth the top with your spatula and sprinkle with chopped pecans and chocolate chips.
  12. 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.
  13. 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

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

% 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.