This moist, flavorful banana bread is my favorite banana bread recipe to date. I like to add toasted pecans or chocolate chips to make it extra delicious.
| Servings |
loaf
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Ingredients
- 1 1/2 cups (191g) all purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg, preferably freshly ground
- 1 cup (200g) packed brown sugar
- 1/3 cup (74ml) avocado oil or neutral oil of your choice
- 2 large eggs, room temperature
- 1/2 cup (113g) sour cream or full fat Greek yogurt, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup (170g) mashed bananas about 2 medium bananas
- 1/2 cup (60g) coarsely chopped toasted pecans optional
- 2 tablespoons (15g) chopped pecans optional
- 1 1/4 cups (213g) semisweet chocolate chips, divided
Ingredients
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Instructions
- Preheat the oven to 350ºF (165ºC). Line the bottom an 8 x 4-inch or a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
- In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until smooth and well combined. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the 1/2 cup of pecans if using. If using chocolate chips, set aside 1/4 cup (43g) for the top and stir in the remaining 1 cup (170g) of chocolate chips.
- Transfer the batter to the prepared loaf pan. Sprinkle the loaf with the chopped pecans or 1/4 cup (43g)of chocolate chips. Bake until a toothpick inserted into the center of the loaf comes out clean, about 40-50 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer it to a cooling rack to cool completely.