Not Just any Banana Bread…but Pecan and Chocolate Banana Bread

Apr 29

Not Just any Banana Bread…but Pecan and Chocolate Banana Bread

So after my husband moaning I don’t bake for him, this week I decided just for him I would do one of his favourites, banana bread.

I found a recipe in my ever expanding recipe file that looked good and I thought I would try.

It was taken from My Waitrose Magazine March 2015 Issue and this is the first time I have made it.

The process is very easy one to follow and as you can see the results looked good.

Now for my husbands verdict: LOVELY. He isn’t one for lots of words but the speed with which its disappearing speaks volumes.


100g unsalted butter softened

3 eggs

1 lemin zest and juice of ½ lemon

1tsp baking powder

½ tsp bicarbonate of soda

1tsp mixed spice

225g plain flour

100g light brown muscovado sugar plus 1tbs for sprinkling

350g peeled bananas plus 1 extra sliced to decorate

100g pecan nuts, toasted and chopped

100g dark chocolate (70% cocoa)chopped into 1cm chunks

1 Preheat the oven to 180oC, gas mark 4.

Grease a 900ml loaf tin and line base and sides with baking parchment.

Blend all the ingredients – apart from the extra sugar, sliced banana, pecans and chocolate – in a food processor until evenly mixed. Stir through most of the nuts and chocolate, reserving a handful of each.

2 Spoon the batter into the tin and scatter over the reserved nuts, chocolate and sliced banana, gently pressing into the top.. Sprinkle over 1tbsp brown sugar.

3 Bake for 1 hour 15minutes, or until a skewer inserted into the centre comes out clean (cover with foil after 45minutes if it browns too quickly). Leave in the tin for 10 minutes, then move to wire rack to cool.


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