Banana, nut and chocolate bread
Truly a classic, this banana bread is without a doubt one of our absolute favourite snacks! You can also easily double, or even triple the ingredients in the recipe, and keep some in the freezer so that you can always grab a slice to go for those busy mornings!
To get that perfect moist and flavourful banana bread, we recommend using very ripe bananas. And to elevate it to the next level, our little secret is to add some of our Pecan Pie nut mix, adding more of a crunch and an amazing burst of flavour! Want to make it even more decadent!?! Top it off with our chocolate frosting (see recipe below).
Prep time: 25 minutes
Cook time: 60 minutes
Servings: 8 to 10 slices
- 250 mL (1 cup) all-purpose flour
- 250 mL (1 cup) whole wheat flour
- 5 mL (1 tsp) baking powder
- 5 mL (1 tsp) baking soda
- 5 mL (1 tsp) cinnamon
- 1 pinch of salt
- 4 ripe bananas
- 125 mL (1/2 cup) canola oil
- 175 mL (3/4 cup) brown sugar
- 2 eggs
- 10 mL (2 tsp) vanilla extract
- 60 mL (1/4 cup) milk
- 125 mL (1/2 cup) Pecan Pie nut mix, roughly chopped + 1/4 cup to garnish
- 250 mL (1 cup) icing sugar
- 60 mL (1/4 cup) cocoa powder
- 30 mL (2 tbsp) softened coconut oil or butter
- 30 mL (2 tbsp) water
- Place the rack at the center of the oven and preheat to 180°C (350°F).
- Grease a 23 cm x 13 cm (9” x 5”) loaf pan and line the pan with parchment paper, letting it overhang over the edges of the pan lengthwise. This will make it easier to remove the bread from the pan when baked. Set the pan aside.
- In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, use a fork to crush the bananas into a smooth paste.
- Add the oil, brown sugar, eggs, and vanilla extract. Mix well.
- Alternate between adding the dry ingredients and the milk to steadily wet the ingredients.
- Add the Pecan Pie nut mix to the batter and mix well.
- Pour the batter into the bread pan and bake for 60 minutes, or until a toothpick that is inserted into the middle of the loaf comes out without anything sticking to it.
- While the bread is baking, prepare the icing. Use a hand mixer to mix all the icing ingredients together until the icing is smooth. Set aside.
- Once the banana bread has fully cooled, ice with the chocolate icing and sprinkle a generous helping of the Pecan Pie nut mix over top. Cut into slices and enjoy!
If you’re short on time, skip the chocolate icing and you’ll still have a delicious treat! Add dark chocolate chips (about 125 mL, or a 1/2 cup) to the batter. Before putting it in the oven, sprinkle a generous helping of Pecan Pie nut mix over the batter and enjoy!
This banana bread can be kept in the freezer for about a month. We recommend storing the frosting in a separate hermitically sealed container. Once thawed, pour the glaze over the bread and nuts.