Dark Chocolate Pecan Banana Bread
Stop what you’re doing and make this immediately. This will (hands-down) be the best banana bread you ever make as well as being the easiest and most versatile. It’s both moist, moreish, full of different textures from the crunch of the pecans to the silky smooth texture of the dark chocolate. Best of all, it has that comforting cinnamon taste which leaves your home smelling absolutely divine! The recipe I used was dairy-free but I’ve included the options for dairy inclusive, my version was also sugar-free (trust me when I say Natvia sweetener is all you need) but you can also just use regular white caster sugar if you prefer.
If you don’t like pecans then you can switch them for walnuts and be sure to stick with the dark chocolate because it bakes much better in the bread than milk chocolate. Try it out and thank me later 😉
150g sweetener or sugar
150g dairy free butter or regular butter
2 mashed bananas
2 TBSP cinnamon
1 TBSP baking powder
2 TBSP vanilla extract
100g Dark chocolate
1.start by pre-heating your oven to 180 then mix the flour, sweetener, baking powder and cinnamon then pop to one side
2.melt then add your butter, vanilla extract and combine well. Then add your eggs and mix and finally add your mashed banana, crushed pecans and thick chunks of dark chocolate (the bigger the better!)
3.Add to a baking paper lined loaf tin then pop in the oven for around 40 minutes on 180 degrees, use a tooth pick to check the middle is cooked as it may need 5-10 minutes longer depending on the ripeness of your bananas. Allow to cool for 10 minutes before slicing and tucking in!