Chocolate Pecan Banana Bread

I got Invisiline braces this week and although it’s not horrible, my mouth feels a bit tender and I’ve been sticking to softer foods. I sound like a very lispy Napoleon Dynamite and the Hubby is vastly amused every time I say anything. Regardless of his laughter, as it’s Easter weekend and I still love him, I wanted to make the Hubby a bit of a treat and randomly decided on making banana bread.

He LOVES chocolate, so decided to make it chocolate banana bread, and I had pecans to use up, so then it became chocolate pecan banana bread. I didn’t overdo it on the cocoa powder, if you’d like to make the loaf dark dark chocolate, I would use 1/4 cup cocoa powder and use 1/4 cup less flour. I actually will do this next time and make it a proper rich chocolate banana bread. Not sure where my head was at! I mean, omitting copious amounts of chocolate and it being the weekend of chocolate goodness? I apologize to anyone reading this.

It’s a lot moister than it looks in the pictures, by the way. For some reason it looks dry as a hockey puck, but it’s not! To keep it dairy-free, I used unsweetened chocolate almond milk. Feel free to use regular milk or even better – buttermilk! I also used margarine, again, feel free to substitute in good butter.I am going to work on the overall banana-ness of this recipe and continue to add bananas, reducing the amount of milk, until a balance is made between banana moistness and being held together.

Chocolate Pecan Banana Bread

Chocolate Pecan Banana Bread


  • 1/4 cup unsweetened chocolate almond milk
  • 3/4 cup sugar
  • 1 tablespoon dark cocoa
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup margarine (or butter)
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 4 large bananas (2 cups worth)
  • 1/4 cup chocolate chips
  • 1/4 cup pecan pieces


  • Whisk the dry ingredients together, then add the bananas, butter, and add the milk 1 tbsp at a time until the entire mixture is wet and combined.
  • Mix in the nuts and chocolate chips.
  • Place the batter into a bread pan that has been coated in baking spray, making sure to spread into the corners. Give the pan a shake or two to get rid of air bubbles and flatten.
  • Sprinkle some pecans and chocolate chips on top, patting into the batter lightly with the back of a spatula.
  • Bake at 350°F for 45-60 minutes until a toothpick comes out clean.

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