Go Back
–+ servings
A slice of banana bread topped with a dollop of whipped cream sits on a white plate, shown in natural light.

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

No ratings yet
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
Cook Time 1 hour 28 minutes
Total Time 1 hour 30 minutes
Servings: 10
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • 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
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.

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.

Tried this recipe?

Let us know how it was!