Dark Chocolate Pecan Banana Bread

(8 servings)

  • 1/3 cup oat flour
  • 1 and 2/3 cups whole wheat flour
  • 3 or 4 overripe bananas
  • 1 cup sugar
  • 2 large eggs
  • 8 Tablespoons butter
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chunks
  • 1/2 cup chopped toasted pecans
Preheat oven to 350 degrees F. Grease a loaf pan and line with parchment paper or foil.

Combine the bananas and sugar and mix with a potato masher until smooth. Combine the melted butter, eggs and vanilla extract in a separate bowl then add the banana sugar mixture.

Combine the flours, baking soda, and salt in another bowl. Add to the combined wet ingredients.

Pour batter into the pan. Bake for 50 minutes - 1 hour or until center registers 210 degrees F and a toothpick stuck in the center comes out clean.

Allow to cool on stove top for 15 minutes then remove from pan and transfer to a cooling rack and allow to cool completely before slicing.

Tightly wrapped the bread will keep at room temperature for about 5 days.

What makes banana bread even better? Dark chocolate chunks and toasted pecans!

Mr Breakfast would like to thank HollywoodBacon for this recipe.

Recipe number 2737. Submitted 1/24/2010.