Chocolate Pecan Banana Bread
The perfect combination of chocolate and crunch!
It's been a while since we bake a loaf of banana bread, but we had some brown bananas screaming to be baked into a loaf. We are proud to say this is by far one of the BEST banana breads we've made. The loaf if perfectly sweet with morsels of chocolate chips scattered around and a bit of crunch from the pecans!
Honestly looking at these photos make us want to bake another loaf (which we probably will since we've got some more bananas browning at the moment)! This serves as the perfect mid-afternoon snack or a quick breakfast when you're in a rush. We often pre-slice the loaf so our dad can heat up a piece to have for breakfast with a cup of coffee.
Secret to a fluffy loaf
Don't overmix your batter! By gently folding your batter you'll create a moist, light, and fluffy loaf. Overmixing runs the risk of developing the gluten which results in a dense, dry loaf.
Apple Cider Vinegar & Aquafaba. These two ingredients are so important! They elevate your loaf to a whole new level, if you have these ingredients be sure to add them. We love to freeze aquafaba, aka chickpea water, that way we always have some on hand.
Weighing your flour. If you have a kitchen scale, use it! This ensures that you're not overflouring your loaf. If you don't have a scale, use the spoon and level method. Spooning the flour into the measuring cup and leveling it off with a knife.
Serving Size: 8 slices
Prep Time: 30 mins
Cook Time: 1hr 15mins
Total Time: 1 hr 45mins
Description
The perfect combination of chocolate and crunch!
Ingredients:
3 tablespoons aquafaba*
1/4 cup + 2 tablespoons (90 mL) almond milk, or unsweetened plant-based milk of choice
1 tablespoons apple cider vinegar (optional but helps create a fluffy banana bread)
1/3 cup (75 mL) avocado oil, or any neutral-tasting oil
1/2 cup coconut sugar or organic brown sugar, loosely packed
1 teaspoon vanilla extract
3 medium very ripe bananas
2 cups (240g) all-purpose flour, spooned and leveled
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon (optional)
1/2 cup of pecans
1/2 cup of vegan chocolate chips
Instructions:
Preheat your oven to 350F. Line a 8x4-inch loaf pan with parchment paper or aluminum foil
Pour the aquafaba into a medium bowl. Using a handheld electric mixer, whip the aquafaba on medium speed until uniformly foamy.
In a small bowl combine the almond milk, lemon juice, and vanilla together. Set this aside for 5 minute.
In a large mixing bowl, add the oil and sugar. Mix using the electric mixer or a whisk until well combined. Add the whipped aquafaba and mix until well incorporated. Add in the plant-based milk mixture and stir until smooth
Peel and mash the banana in the medium bowl used before. Then combine with the liquid mixture
Sift flour, salt, baking soda, and cinnamon (if using) to the mixing bowl. Gently stir with a spatula until barley combined (it's ok to see some pieces of flour, you don't want to overwork your mixture)
Gently fold in half of your pecans and chocolate chips.
Then pour the batter into your loaf pan and decorate with the remaining pecans and chocolate chips.
Bake for 40-45 mins or until a toothpick comes out clean. Allow the loaf to cool in the pan for 10 mins, then gently remove from the pan onto a wire rack and let it cool for an additional 30 mins before slicing. **
To store banana bread, place in an airtight container in the fridge for up to 5 days.
Notes
* if you don't have aquafaba substitute with a flax egg (1 tbsp ground flaxseed and 3 tbsp water)
** don't slice early, we know it's hard but waiting for your loaf to cool ensures that it stays together when slicing.
Nutrition
Serving Size: 1 slice
Calories: 391
Sugar: 28.8
Sodium: 194.2mg
Fat: 18.7g
Saturated Fat: 4.8g
Carbohydrates: 56.9g
Fiber: 4.4g
Protein: 6.1g
Calculated through MyFitnessPal
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