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Moist Chocolate Chip Banana Bread with a Pecan Cinnamon Topping

Don’t throw out those ripened bananas. They are the secret ingredient to this moist chocolate chip banana bread with a pecan cinnamon topping.
Course Breakfast
Cuisine American
Keyword Banana Bread, Chocolate Chip Banana Bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf
Author Ali Randall


  • 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


  • 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.