Don’t throw out those ripened bananas. They are the secret ingredient to this moist chocolate chip banana bread with a pecan cinnamon topping.
Got extra bananas you don’t know what to do with?
Make banana bread!
I hate to just throw out a bunch of bananas simply because the skins have turned brown.
That’s where this recipe comes in to play. It calls for extremely ripe bananas.
You know, the ones with all the black spots on the peel.
Ripe bananas are the perfect way add a bit of sweetness to any recipe. I’ll use them in muffins, smoothies and cookies.
I was able to cut back on the sugar because these bananas are sweet enough.
I used a mixture of all-purpose flour and white whole wheat flour because any way I can make my recipes a bit healthier, I am up for the challenge.
And no one is the wiser.
I added a pecan oatmeal crumble topping with hints of cinnamon and brown sugar to add a bit of crunch to the banana bread. It was a hit!
My kids and their friends gobbled up this banana bread in a day.
What to do with leftover bananas
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Don’t toss them… freeze them for later.
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Remove bananas from their peels before freezing.
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Use them in smoothies, breads and cookie recipes and cut back on half the sugar.
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Let them come up to room temperature before blending them for cakes, breads and cookies.
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Slice them before freezing to use in smoothies. No ice necessary.
Want to learn how to make this Moist Chocolate Chip Banana Bread?
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Moist Chocolate Chip Banana Bread with a Pecan Cinnamon Topping
Ingredients
- 4 ripe bananas
- 1/3 cup butter softened
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup semi sweet chocolate chips
For the Topping
- 1/4 cup brown sugar
- 1/2 cup oats
- 1/2 cup chopped pecans
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F and make sure your rack is in the center of the oven.
- Using a mixer, mashed together the bananas with the butter until well blended. Next, add the sugar, egg and vanilla. Finally add in the baking soda, salt and flour and mix well. Fold in the chocolate chip.
- Mix together the oats, brown sugar, pecans, butter and cinnamon until well blended. Set aside.
- Spray a 9 x 5 inch loaf pan with cooking spray or place a piece of parchment paper in the loaf pan. Fill pan with the batter and bake for 40 minutes.
- Sprinkle the pecan topping over the banana bread and bake for 25 more minutes or until a toothpick inserted comes out clean. Allow the loaf to cool completely before handling.
What You May Need for this Recipe
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Not only does the bread look marvelous, that crust is something dreams are made of. Looks so tasty and thank you for sharing.
Yes …I agree. The topping is a great addition to an already delicious bread.
Oh wow that topping looks so good! I can’t wait to try this recipe!
It’s like the cherry on top … promise the banana bread is so moist it really doesn’t need it. But who can say no 🙂
I love that you made it a little healthier! Off to freeze some ripe bananas so I can make this over the weekend!
I always keep the bananas on hand. Don’t toss them, freeze them. Thanks Pam
I love this recipe – such a perfect way to use overripe bananas! I just wish I could have a slice of this delicious bread with a cuppa of tea right now:)
Yes …it’s the best way to enjoy a cup of tea or coffee. Makes a great snack 🙂
I love to freeze bananas too when they get overripe and no one has eaten them yet. Banana bread is the perfect way to use them up and I can’t wait to try the recipe with this amazing pecan cinnamon topping!
I have lots of frozen bananas in the freezer. This bread is an easy way to use them up. Thanks Abba 🙂