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.



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.