Tuesday, November 13, 2012

Pecan Chocolate Chip Banana Bread

Not this past weekend, but the one before we had a women's retreat, and we brought all of our own food for the weekend.  We had a bunch of bananas left over and at the end of last week they were sitting on the dining room table at the office turning brown.  So what do you do when life hands you brown bananas?  Make banana bread of course! 

I searched around for some recipes, found one that sounded easy enough, and then tweaked it a little bit based on some ingredients I had on hand.  The original called for walnuts, but I used pecans because I had some left over from making these Pecan Pie Cookies, and I used up the rest of a bag of mini chocolate chips left over from something else.  The recipe also calls for sour cream, and you might think that sounds strange, but you can't taste it at all, and it makes the bread moist, but not soggy. 

I finally used my cute little thrifted dish, first seen here.

Pecan Chocolate Chip Banana Bread
1/2 cup butter, melted
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup chopped pecans
1/4 cup mini chocolate chips
2 bananas, sliced in fourths

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, chocolate chips, pecans and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

1 comment:

  1. Oh this sounds really good! I love your bread pan!


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