Banana Bread w/ Chocolate Chips, Pecans, and Banana Whipped Cream

Super-moist banana bread made with toasted sugar, oat and wheat flour, dark chocolate, and toasted pecans. Served with banana whipped cream for extra indulgence.

Why You'll Love Banana Bread w/ Chocolate Chips, Pecans, and Banana Whipped Cream

It's rich without being heavy, deeply flavored thanks to the toasted sugar and warm spices, and made with smarter swaps like coconut oil and Greek yogurt. That whipped cream? Optional but unforgettable.

Tips and Tricks

• Use room-temperature bananas for easier mashing and better incorporation.
• Oat flour keeps the crumb tender while adding natural sweetness and fiber.

Variations

• Add chopped dates or walnuts instead of pecans.
• Sprinkle demerara sugar on top before baking for a crunchy crust.

Substitutions

• Use all-purpose flour in place of wheat flour (reduce by ¼ cup).
• No Greek yogurt? Sub in sour cream or full-fat plain yogurt.

Best served with

• Strong coffee, earl grey tea, or a tall glass of cold milk.
• Also great with vanilla ice cream for a dessert spin

How to Store Leftovers

• Wrap tightly in foil or plastic and store at room temp up to 3 days, or refrigerate up to 1 week. Freeze for up to 1 month.

Common Questions

Banana Bread w/ Chocolate Chips, Pecans, and Banana Whipped Cream

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Super-moist banana bread made with toasted sugar, oat and wheat flour, dark chocolate, and toasted pecans. Served with banana whipped cream for extra indulgence.

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Prep Time 2 minutes mins

Total Time 1 hour hr 30 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Calories: 3969

Ingredients Equipment Method Nutrition

Ingredients

  

• 4 medium Bananas 565g, ripe but not overripe
• ½ cup Plain Greek Yogurt 115g, preferably nonfat
• 2 large Eggs
• 1 tablespoon Vanilla Extract 15g
• 2 cups Wheat Flour 280g
• ¾ cup Sugar 150g, toasted 30-60 minutes at 350°F
• ¾ cup Oat Flour 85g
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• ¾ teaspoon Kosher Salt 3g
• ¾ teaspoon Cinnamon ground
• ½ teaspoon Cloves ground
• ¼ teaspoon Nutmeg freshly grated or ground
• ¾ cup Coconut Oil 150g, virgin or refined
• 1 cup Pecan Pieces 170g, toasted
• ¼ cup Dark Chocolate Baking Chips
• ½ cup Banana Whipped Cream optional, for serving

Equipment

• Loaf pan (10.5 x 5.5 in.)
• Parchment paper
• Mixing Bowls
• Stand mixer with paddle attachment

Method

 

Toasted Sugar (Optional but Recommended)

1. Preheat oven to 300°F. Spread Sugar in a shallow baking dish.
2. Toast for 30-60 minutes, stirring every 15 minutes, until lightly golden and aromatic. Let cool completely.

Banana Bread

1. Preheat oven to 350°F. Line loaf pan with parchment paper.
2. In a bowl, mash Bananas with Greek Yogurt, Eggs, and Vanilla Extract.
3. In the bowl of a stand mixer fitted with paddle attachment, combine Wheat Flour, Toasted Sugar, Oat Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Cloves, Nutmeg, and Coconut Oil.
4. Mix on low until Coconut Oil is fully incorporated and mixture resembles coarse sand.
5. Add Banana mixture and mix until just combined-no dry spots should remain.
6. Fold in Chocolate Chips and Pecans with a spatula.
7. Pour batter into prepared pan and smooth the top.
8. Bake until golden brown and set, about 70 minutes for a large loaf or 45 minutes for smaller ones. Internal temp should read ~206°F.
9. Cool slightly before slicing.

Banana Whipped Cream (Optional)

1. Whip heavy cream with a spoonful of mashed banana and a touch of powdered sugar until soft peaks form.

Nutrition

Calories: 3969kcalCarbohydrates: 403gProtein: 64gFat: 257gSaturated Fat: 145gPolyunsaturated Fat: 32gMonounsaturated Fat: 60gTrans Fat: 0.01gCholesterol: 5mgSodium: 3346mgPotassium: 2343mgFiber: 41gSugar: 166gVitamin A: 71IUVitamin C: 1mgCalcium: 595mgIron: 17mg

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