Double Chocolate Pecan Banana Bread

I don’t even like banana bread. Yet, here we are.

I’m not going to spend time waxing poetic about how much I love this bread. Suffice it to say it’s enough to record it here. And it may or may not have to do with two kinds of chocolate and the almighty pecan.

Before you read the recipe, here are some tips:

  • Make sure your bananas are super ripe. My husband loves bananas (I don’t, but I like banana “flavor.” Weird, I know.) When he won’t eat the bananas on the counter, I know they’re ripe enough for this bread.

  • You don’t have to use a stand mixer for this bread, but it makes quick work. Hand mixer is fine. By hand is also fine, if a wee bit harder (but also a good arm workout beating the butter and sugar).
  • You need to do the parchment paper step. This bread is pretty dang heavy to get out of the pan and you need all the help you can get.

  • You can use either natural cocoa or Dutch process. I’ve used both and it matters not which one you choose in this particular recipe.
  • You can use either light or dark brown sugar. Just be sure to lightly pack it if you’re using the dry cup measure and not a scale.
  • Use full fat sour cream. I’ve not made it with any other type. Fat free products that are supposed to have fat but don’t scare me.
  • The pecans will get toasty brown before 60 minutes are up. I like them that dark, but to prevent further browning, put a foil tent over the loaf around the 45-50-minute mark.
  • The ends will get done before the middle so I take the pan out just before the center is completely done. There will be a bit of carryover cooking after you pull it out and let it rest 20-25 minutes.

I hope you like it, too, even if you don’t like banana bread. Like me.


Double Chocolate Pecan Banana Bread

I don’t even like banana bread and yet, here we are. It’s the chocolate (cocoa and chips) and the pecans. You will love it, too. It’s dense and chocolaty and the pecans get super dark and toasty.

  • Author: Gwen Ashley Walters
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 9X5 loaf 1x
  • Category: quick breads



1 1/2 cups (6 3/4 ounces) all-purpose flour

1/4 cup (3/4 ounce) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon kosher or sea salt 

1 stick (4 ounces) unsalted butter, cut into cubes

1 cup (8 ounces) lightly packed light or dark brown sugar

2 large eggs

1/2 cup (4.3 ounces) sour cream

1 teaspoon vanilla extract

3 very ripe small bananas (about 1 pound)

1 cup (6 ounces) bittersweet or semi-sweet chocolate chips

1 1/4 cups (5 ounces) chopped raw pecans


Heat the oven to 350 degrees F. Butter (or spray with non-stick spray) a 9 X 5 loaf pan. Line the bottom and short sides with parchment paper, allowing for a little overhang to help remove the loaf after baking. Butter (or spray) the paper inside the pan, too. Set aside. 

Whisk the flour, cocoa, baking soda and salt together in a small bowl. Set aside. 

Beat the butter and sugar together in the bowl of a stand mixer fitted with a paddle attachment on medium speed until fluffy and mostly smooth, about 2 minutes. (Alternatively, use a hand mixer, or beat by hand for 5 minutes). 

Scrape down the sides of the bowl and then add the eggs, sour cream and vanilla extract and beat again until mostly smooth, about a minute. Scrape down the sides again. 

Add the bananas and beat another minute. 

Add the flour and stir on low until just incorporated and no white streaks are visible. 

Fold in the chocolate chips whit a spatula just until incorporated. It is a quick bread and you don’t want to overmix.

Scrape batter into the prepared pan and generously cover the top with the chopped pecans. 

Bake on a rack centered in the oven for 60 minutes. Check at 50 minutes. If the pecans are getting too dark, tent with foil. The ends will be done before the middle is. A toothpick inserted near the ends will come out clean, but the center will have just the slightest wetness. Poke a few times because if you hit a chocolate chip it will look too wet but it might be done.

Cool in the pan for 20-25 minutes. Remove using the overhanging parchment paper and place on a rack to cool completely. 

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