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 on the side.

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. The banana whipped cream on top is just heavy cream, mashed banana, and a touch of powdered sugar.

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

5 from 1 vote

Super-moist banana bread made with toasted sugar, oat and wheat flour, dark chocolate, and toasted pecans. Served with banana whipped cream on the side.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 1 hour hr 28 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10

Course: Breakfast, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Banana Bread

• 4 medium Bananas 565g, ripe but not overripe
• ½ cup Plain Greek Yogurt 115g, preferably nonfat
• 2 large Eggs
• 1 tbsp 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 tsp Baking Powder
• 1 tsp Baking Soda
• ¾ tsp Kosher Salt 3g
• ¾ tsp Cinnamon ground
• ½ tsp Cloves ground
• ¼ tsp 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

To Serve

• 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. Stop while it still has its shine and holds a peak that curls at the tip. When the shine goes it is about to turn grainy. If it does, whisk in a splash of cold cream by hand.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: once fully cooled, wrap tightly and keep at room temperature for up to 3 days, or in the fridge for up to a week. It freezes well too, slice first and wrap individual pieces so you can pull one at a time.

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