Chocolate Chip Pecan Banana Bread Top the banana bread with cream cheese glaze after baking to add extra oomph 3 or 4 ripe bananas (mashed) ⅓ cup softened or room temperature butter 1 cup sugar
Chocolate Chip Pecan Banana Bread
Top the banana bread with cream cheese glaze after baking to add extra oomph
- 3 or 4 ripe bananas (mashed)
- ⅓ cup softened or room temperature butter
- 1 cup sugar (you could reduce this to ¾ cup if your bananas are extra sweet)
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- pinch salt
- 1½ cups all purpose flour
- ½ cup nuts (chopped (pecans or walnuts are best))
- ½ cup chocolate chips
-
Preheat oven to 180°C and grease an 4×8 loaf pan
-
Cream butter and sugar in a medium sized bowl
-
Add egg, vanilla, bananas and salt and beat for at least 30 seconds to both add air to the batter and to break the bananas down
-
Add flour and baking soda, beat only until combined
-
Don’t over-mix
-
Fold in chopped nuts and chocolate chips
-
Immediately pour into the bread pan and bake for 50 – 60 minutes
-
Remove from oven and let sit on a cooling rack in the pan for about 5 minutes
-
Then carefully turn out of the pan and let cool for 30 minutes
-
Cover with glaze (optional)
Cream Cheese Glaze
- 4 oz cream cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 3 or 4 tbsp milk
-
Beat Cream Cheese and powdered sugar
-
Stir in vanilla and 2 tablespoons of the milk
-
Add milk a little at a time until you reached a glaze consistency