Pecan-Chocolate Chip Banana Bread
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 602
- Total Fat
- 35
- Saturated Fat
- 16
- Carbohydrates
- 70
- Dietary Fiber
- 5
- Sugar
- 37
- Protein
- 7
- Cholesterol
- 78
- Sodium
- 375
- Total: 2 hr 30 min (includes cooling time)
- Active: 15 min
Ingredients
1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1 large egg, at room temperature
3 very ripe bananas, mashed
1/3 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans
Directions
- Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan.
- Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl.
- Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer.
- Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)