Extreme Banana Nut Bread
User Reviews
5.0
3 reviews
Excellent
Extreme Banana Nut Bread
Report
This Extreme Banana Nut Bread is packed with sweet ripe banana flavor and of course chocolate chips!
Share:
Ingredients
- 5 overripe bananas peels left on
- 1 cup toasted pecans
- 1/2 cup butter melted and browned
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3/4 cup chocolate chunks
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray. Add a square of parchment paper to the bottom of the pan and spray with the cooking spray.
- Add the bananas still in their peels on a baking sheet. Place into the preheated oven and bake for 20 minutes. The peel will become black and the banana will be mushy when they're roasted.
- Let the bananas cool in their peels.
- Add the pecans on a baking sheet. Place into the preheated oven and let toast for about 15 minutes. You'll begin to smell the nuts toasting. Check on the nuts a couple of times to make sure they aren't burning. Remove from the oven and let cool.
- In a small saucepan, add in the butter. Place over medium heat and let it brown. It will take about 7 - 8 minutes. Don't stir it. Foam will form on the butter. Remove it with a spoon.
- Pour the butter into a large mixing bowl. Leave the burnt bits in the bottom of the saucepan and discard.
- Add in the cooled bananas and granulated sugar. Mix with a hand mixer until combined.
- Add in the eggs, sour cream and vanilla extract and continue to mix on medium until incorporated.
- Add in the baking soda, baking powder, salt and flour. Mix until just combined.
- Set aside about 2 tablespoons of pecans and 2 - 3 tablespoons of chocolate chunks. Stir in the remaining toasted pecans, chocolate chunks and semi-sweet chocolate chips.
- Pour into the prepared loaf pan. Spread it to the corners and edges of the pan.
- Place in the preheated oven and let bake for 1 hour and 15 minutes or until done. Add a toothpick into the center of the loaf pan. If it comes out with moist crumbs, it's done. If it has batter, let bake a little longer.
- Let the bread rest for several hours. I prefer overnight. Run a knife along the sides of the bread to release it.
Notes
- To store banana bread, place in an air tight container and store out of direct sunlight at room temperature for up to 3 days.
Nutrition Information
Show Details
Calories
466kcal
(23%)
Carbohydrates
57g
(19%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
55mg
(18%)
Sodium
266mg
(11%)
Potassium
398mg
(11%)
Fiber
4g
(16%)
Sugar
31g
(62%)
Vitamin A
383IU
(8%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 266mg | 11% |
| Potassium | 398mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 31g | 62% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
