A classic banana bread packed with dark chocolate and topped with caramelized pecans and chocolate drizzle.
I am in full-on comfort food mode and although it may seem more natural to crave something pumpkin-laden this time of year, I generally reach for freshly baked banana bread, like this Chocolate Pecan Crunch Banana Bread.
This Chocolate Pecan Crunch Banana Bread seems to do the trick these days. It's loaded with perfectly ripened bananas, dark bittersweet chocolate and topped with deliciously crunchy, caramelized pecans.
The only thing missing from my photos is the chocolate drizzle that was added after the fact.
For a number of reasons, this year I haven't spent much time baking as I had in the past. I actually made this and shared on Instagram twenty-seven weeks ago. 😳 As I look through my IG posts and photo files, I am quite dismayed at the many sneak peeks that have not made it onto my blog.
Where does the time go??
I love banana bread. You may have read in this post about the ridiculous amounts of bananas the Dude buys on each grocery trip. With that many bananas always on hand, a freshly baked banana bread is only a few peels away. I usually pack my banana bread with loads of dark chocolate chunks or chips and the best part is turning the leftovers into French toast. YUMMM!
I also like to throw a little jam into the mix now and again. This Peanut Butter and Jam Banana Bread is reminiscent of its sandwich namesake and is still a fave around these parts. But adding peanut butter takes the cake cupcake. These Banana Oat Peanut Butter Muffins are really just single serve banana bread.
Anyway you slice it, banana bread is one of my most loved comfort foods and it can be enjoyed as breakfast or dessert, especially when topped with caramelized pecans and generously drizzled with chocolate like this Chocolate Pecan Crunch Banana Bread!
Previous Bananalicious:
Banana Flour Pancakes + Berry Coconut Yogurt
Ingredients
Topping
- 120 grams chopped pecans 1 cup
- 70 grams maple syrup 1 tablespoons
- 25 grams brown sugar 2 tablespoons
- 10 grams butter 2 teaspoons
- a pinch of crushed vanilla beans powder
Muffin
- 199 grams unbleached all-purpose flour 2 cups
- 96 grams coconut sugar ½ cup
- 67 grams brown sugar ⅓ cup
- 6 grams baking soda 1 ½ teaspoons
- 2 grams salt ¼ tsp
- 1 g cinnamon ½ teaspoon
- 1 gram nutmeg ½ teaspoon
- 5 grams vanilla bean paste 1 teaspoon
- 57 grams ghee ¼ cup, clarified butter
- 1 egg
- 230 grams 2 large ripened bananas 1 cup
- 81 grams coconut milk ⅓ cup
- 45 grams semi-sweet chocolate ¼ cup, roughly chopped
Instructions
To make the topping:
- Line a baking sheet with parchment and lightly spray the parchment paper.
- In a saucepan, use a wooden spoon to combine the syrup, brown sugar, butter and vanilla.
- Allow to heat (to about 110º) until it starts to bubble.
- Add the pecans and stir continuously until the nuts are coated and caramel in colour.
- Spread the nuts onto the parchment and carefully separate into individual pieces.
- Allow to cool.
To make the bread:
- Pre-heat the oven to 375ºF. Prepare an 8 x 8 pan by spraying lightly with non-stick spray.
- Sift the flour, baking soda, salt, cinnamon and nutmeg into a medium bowl, mix in the sugar and brown sugar.
- Cut the butter into the flour mixture using a pastry blender, until it resembles coarse crumbs.
- Make a well in the center and set aside.
- In a small bowl, whisk the egg, vanilla and milk together. Mash the bananas into the milk mixture. Pour into the well of the flour mixture and stir until combined.
- Fold in chopped chocolate. The batter will appear lumpy.
- Add the batter to pan.
- Bake on the middle rack of an oven for 30- 40 minutes, depending on your oven. Sprinkle the topping generously over the batter halfway through baking.
- When ready, remove form oven and allow to cool in pan on a wire rack for a about five minutes.
- Serve warm.
Deb|EastofEdenCooking says
Since summer fruit has vanished we have started buying large bunches of bananas. Of course some of them get left behind and are only suitable for baking. Your Chocolate Crunch Banana Bread is a scrumptious recipe for the "too many bananas on the counter" problem!
I Sugar Coat It! says
I do miss my local summer fruits, but will never pass up a chance for a little comfort food.
Regina says
This looks like it has all the things I love. Bananas, pecans, dark chocolate= yum! I have never made french toast from banana bread though. My, now I can't wait to try 🙂
I Sugar Coat It! says
I've mentioned it before, but have not gotten around to sharing. Banana bread french toast with yogurt or coconut cream and fruits... so YUM! You'll love it!
Kelly says
I'm so glad you are sharing this with us now 🙂 It looks so comforting and delicious! I adore banana bread and it sounds amazing with the chocolate and crunchy pecan coating!
I Sugar Coat It! says
Hey Kelly! Pleased you like! 🙂
Marsha | Marsha's Baking Addiction says
I love bread bread, and I LOVE that you have made it crunchy! Yum!!
Marsha | Marsha's Baking Addiction says
Banana bread*
Silly me!
I Sugar Coat It! says
LOL... knew exactly what you meant, but bread bread would be amazing, I'm sure. 😉 Thanks for connecting, Marsha!
Jessica says
I love the texture you added with the crunchy pecans on top. This looks delicious!
Lucy says
Banana bread is one of my favorite breakfast foods and this recipe sounds delicious. Love the addition of chocolate and the crunchy pecan topping. Thanks for sharing!
I Sugar Coat It! says
Then you should most definitely try banana bread french toast, Lucy!
Ilona @ Ilona's Passion says
What a delicious Banana Bread. Love the addition of pecan crunch, very interesting!
I Sugar Coat It! says
Gotta have that crunchy texture contrast! 😉
LydiaF says
Pecans are my favorite nut to use for baking. This looks so yummy!
I Sugar Coat It! says
Me too - they seem to stay crunchy longer in baked goods. Thanks!
Paige @ Where Latin Meets Lagniappe says
This looks delicious! I love the crunchy pecan topping - so perfect for fall!
Agata says
Yumm! I love both pecans and bananas so this is a perfect combo for me.