Maple Pecan Banana Bread with Dark Chocolate

Banana Bread is almost like Chocolate Chip Cookies in that you can never have enough recipes for it, but then you definitely do have the ONE classic recipe as a base. Nevertheless my Maple Pecan Banana Bread with Dark Chocolate chunks certainly needs room in your portfolio.

Case and point about classic recipes:

The BEST Moist Chocolate Chip Banana Bread

The BEST EVER Bakery Style Chocolate Chip Cookies

I love to make banana bread, but sometimes I also want something different since I make it so often. This version is one of my all-time favourites. It can be made a bit healthier by substituting whole wheat flour for half of the total white flour and you won't even know it.

WHAT MAKES THIS BANANA BREAD SPECIAL?

It has a few different ingredients that not only boost the nutrition, but make it taste delicious!

1. Maple Syrup - tastes delicious and also adds moisture.

2. Spices - the combination of cinnamon and nutmeg complements the maple flavour so well, and also smells incredible!

3. Pecans - nutty and delicious in combination with banana and spice!

4. Dark Chocolate chunks - duh! What doesn't taste better with chocolate? These melty pools of dark chocolate pair so well with toasted pecans and the tahini swirl.

5. Tahini swirl - this is completely optional, but the swirl of tahini on the top of the banana bread adds such a rich nutty character... it really takes it over the top!

BUTTER VS. OIL FOR BANANA BREAD

This Maple Pecan Banana Bread stays so moist thanks to maple syrup and a bit of oil.

Not A LOT of oil... just a bit. All this recipe needs is ¼ cup... that's 4 tablespoons. There are so many recipes out there that use upwards of ½ up and it is not necessary. The bananas already add so much moisture thanks to their sugar and starch content that already bind plenty of moisture.

Using oil for banana bread:

Oil is great for adding the sensation of "moistness" even though it doesn't contain any water because it is liquid at room temperature so it makes the loaf feel softer.

Using butter for banana bread:

You can also make this recipe with ¼ cup of melted butter... it will taste delicious and it will have a slightly firmer texture. You decide!

If you love banana bread, check out my other banana bread recipes:

Double Chocolate Brownie Banana Bread

The BEST Moist Chocolate Chip Banana Bread

Amazing Healthier Chocolate Chip Macadamia Nut Banana Bread

Peanut Butter Chocolate Swirl Banana Bread

Chocolate Chip Banana Cake with Creamy Milk Chocolate Frosting

RECIPE FAQ:

How should I store this banana bread?
This banana bread is best stored at room temperature in an airtight container.

How long does this banana bread keep?
It keeps for up to 4 days at room temperature, and up to 1 week in the fridge.

What is a substitute for pecans?
I really love pecans with the maple syrup in this recipe, but feel free to swap with walnuts. I wouldn't recommend almonds or pistachios which are harder nuts and won't have the same eating experience.

Maple Pecan Banana Bread with Dark Chocolate

Christina Marsigliese

Soft, moist banana bread elevated with maple syrup, fragrant spices, pecans and a delicious tahini swirl!

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings 8 servings

Ingredients

  

• 1 cup 237ml mashed ripe banana (from about 2 large bananas)
• ¼ cup 55g packed light brown sugar
• ½ cup 118ml pure maple syrup
• ¼ cup 60ml vegetable oil
• 1 large egg at room temperature
• 1 teaspoon 5ml pure vanilla extract
• 1 ½ cups 215g all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup 60g chopped pecans
• ⅔ cup 100g dark chocolate chips
• 3 tablespoon tahini (optional)

Instructions

 

• Preheat oven to 350°F. Line an 8x4-inch or 9x5-inch loaf pan with parchment paper, letting it hang about an inch above the sides. Butter any exposed sides.
• Mash together banana with brown sugar in a large bowl until sugar dissolves. Whisk in maple syrup. Whisk in oil, egg and vanilla until smooth.
• Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the banana mixture with the pecans and chocolate chips and fold them in gently until just combined. Do not over mix. Spread batter into prepared pan. Dollop spoonfuls of tahini over the top and swirl it in with a skewer or a knife.
• Bake for 45-55 minutes until the top is evenly browned and a skewer inserted in the center comes out clean (an 8x4-inch loaf will take longer – closer to 55 minutes).
• Transfer pan to a wire rack and let cool for 15 minutes. Lift the loaf from the pan using the parchment overhang and let cool completely on the rack before slicing.