This is a winner right here, ladies and gentlemen.
Is there any greater blessing to a baker than that of overripe bananas? I don’t happen to think so. I rescued these bananas from a dire situation in which my father was about to toss them in the compost heap. It took a fair bit of convincing on my part for my dad to believe that these bananas were of actual value and that no, they would not make him sick.
The chocolate pecan topping on his bread is what makes it oh-so-delightful, staring at it just makes my mouth water! The bananas help make this bread incredibly moist whilst using maple syrup as a sweetener enhances the flavour as it pairs so well with the pecans. For extra flavour points, roast the pecans on the stove or in a hot oven for 10 minutes or until fragrant. That’s a one way ticket to bliss!
Maple Pecan Chocolate Chip Banana Bread
- 2 ripe bananas, peeled
- 1 egg
- ½ cup milk of your choice (I used soy)
- ¼ cup maple syrup
- 2 tbsp vegetable oil
- 1 tsp vanilla essence
- 1+½ cups cake flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- a pinch of salt
- 4 ounces dark chocolate, chopped roughly
- 50g chopped pecans
- Preheat your oven to 180°C/350°F. Grease a standard loaf and pan and line with parchment paper.
- Add the ripe bananas, egg, milk, maple syrup and vegetable oil to a blender. Blend until combined, about 2 minutes. Separately, add the cake flour, baking powder and cinnamon and salt to a large bowl and stir to combine. Pour the wet ingredients into the dry and use a rubber spatula to fold the dry ingredients into the wet.
- Throw in the chocolate and pecans, making sure to reserve some for the top of the cake. Stir with a rubber spatula to distribute the nuts. Pour the batter into the prepared pan and sprinkle the nuts and chocolate over the top. Bake for 45-50 minutes or until an inserted toothpick comes out with a few crumbs. Allow to cool before serving, enjoy!