Overripe bananas happen a lot in my house. I've made several different banana recipes including this EXTREME banana nut bread. This bread has roasted bananas and a lot of them, toasted pecans, and chocolate chunks which leads us to why I called it extreme. The bread is fully loaded with goodies. Every single bite is guaranteed to have a surprise in it.
Some weeks we hit the bananas hard and other weeks they don't get touched. I don't dare to buy less because that would be the week that Lucian will want them constantly. Our house can't be the only one that this happens in. Probably if you have more than one kid they would surely get ate a little faster than with just one picky child.
It's okay though. If they don't get ate, throw them in the freezer peel and all. They will be perfect for a baked good. Don't plan on peeling them and eating them though because they will be a pile of mush. The perfect kind of mush to easily mix into a recipe that is.
Extreme Banana Nut Bread
- 5 overripe bananas peels left on
- 1 cup toasted pecans
- ½ cup butter melted and browned
- 1 cup granulated sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon . vanilla extract
- 1 teaspoon . baking soda
- ½ teaspoon . baking powder
- ½ teaspoon . salt
- 2 cups all-purpose flour
- ¾ cup chocolate chunks
- ¾ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray. Add a square of parchment paper to the bottom of the pan and spray with the cooking spray.
- Add the bananas still in their peels on a baking sheet. Place into the preheated oven and bake for 20 minutes. The peel will become black and the banana will be mushy when they're roasted.
- Let the bananas cool in their peels.
- Add the pecans on a baking sheet. Place into the preheated oven and let toast for about 15 minutes. You'll begin to smell the nuts toasting. Check on the nuts a couple of times to make sure they aren't burning. Remove from the oven and let cool.
- In a small saucepan, add in the butter. Place over medium heat and let it brown. It will take about 7 - 8 minutes. Don't stir it. Foam will form on the butter. Remove it with a spoon.
- Pour the butter into a large mixing bowl. Leave the burnt bits in the bottom of the saucepan and discard.
- Add in the cooled bananas and granulated sugar. Mix with a hand mixer until combined.
- Add in the eggs, sour cream and vanilla extract and continue to mix on medium until incorporated.
- Add in the baking soda, baking powder, salt and flour. Mix until just combined.
- Set aside about 2 tablespoons of pecans and 2 - 3 tablespoons of chocolate chunks. Stir in the remaining toasted pecans, chocolate chunks and semi-sweet chocolate chips.
- Pour into the prepared loaf pan. Spread it to the corners and edges of the pan.
- Place in the preheated oven and let bake for 1 hour and 15 minutes or until done. Add a toothpick into the center of the loaf pan. If it comes out with moist crumbs, it's done. If it has batter, let bake a little longer.
- Let the bread rest for several hours. I prefer overnight. Run a knife along the sides of the bread to release it.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
If you want to kick up your banana bread, try this recipe for extreme banana nut bread. It's amazing warmed with butter. How do you eat your banana bread?