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Extreme Banana Nut Bread
5 from 3 votes

Extreme Banana Nut Bread

This Extreme Banana Nut Bread is packed with sweet ripe banana flavor and of course chocolate chips!

Prep Time
1 hr
Cook Time
1 hr 15 mins
Total Time
2 hrs 15 mins
Servings: 12 servings
Calories: 466 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 5 banana peels left on, overripe
  • 1 cup pecans toasted
  • 1/2 cup butter melted and browned
  • 1 cup granulated sugar
  • 2 egg
  • 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 chocolate chips semi-sweet

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Let the bananas cool in their peels.
  4. 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.
  5. 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.
  6. Pour the butter into a large mixing bowl. Leave the burnt bits in the bottom of the saucepan and discard.
  7. Add in the cooled bananas and granulated sugar. Mix with a hand mixer until combined.
  8. Add in the eggs, sour cream and vanilla extract and continue to mix on medium until incorporated.
  9. Add in the baking soda, baking powder, salt and flour. Mix until just combined.
  10. 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.
  11. Pour into the prepared loaf pan. Spread it to the corners and edges of the pan.
  12. 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.
  13. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 466

% 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.