Hannah’s Farmhouse Chocolate Pecan Banana Bread

Hannah’s Farmhouse Chocolate Pecan Banana Bread

by Hannah McClure– Around our home, fruit is one must-have grocery item year round. From mandarins and apples to berries and bananas, my little ones and I love the healthy snack choice. There are times when bananas get passed over for a mandarin or apple so I quickly learned to make use of what bananas just didn’t get enjoyed before the “over-ripe” stage. I have seen many recipes for banana bread, but it took some experimenting with a few to get to what is now my version of banana bread (I’m pretty sure it should be a staple in every home). This banana bread is a sweet comfort that fills our home with bakery aroma on a regular basis. It also works well when baked and frozen to save for later enjoyment. Simply thaw before eating. I hope y’all enjoy my farmhouse chocolate pecan banana bread!!!

Hannah’s Farmhouse Chocolate Pecan Banana Bread


6 tbsp softened butter

3/4 cups granulated sugar

1/4 packed brown sugar

3 very ripe bananas

3 large eggs

1/2 cup buttermilk

2 cups unbleached all-purpose flour

1/4 cup ground flax seed

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground nutmeg

1 Tablespoon cinnamon

1/2 teaspoon ground clove

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 cup chopped pecans

1-1/4 cup mini semi-sweet chocolate morsels


Preheat over to 350 degrees F. Grease two bread pans. In a large bowl cream together softened butter, granulated sugar, and brown sugar until well blended. Mash in very ripe bananas. Stir in eggs and buttermilk just to blend. Add in all remaining dry ingredients and stir until well mixed. Pour in greased bread pans and bake for 45-50 mins.

Makes two loaves.

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