Do you ever buy to many bananas on purpose – just to make banana bread? Guilty. But, ever since I lucked into several boxes of cocoa nibs, I’ve been dreaming of adding them to banana bread. The zucchini banana bread I made early this summer is what started it.
Pecan Banana Bread with Cocoa Nibs
Yield: 2 large loaves, or 1 medium loaf and 4 tiny loaves
- 4 cups all-pupose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 eggs
- 1 ½ cups sugar
- ¾ cup milk
- ½ cup yogurt or buttermilk
- 1 cup butter, melted and cooled
- 3 large or 4 medium over-ripe bananas, mashed up
- ½ to 1 cup cocoa nibs (I like to process them a little finer in the little food processer; takes about a minute)
- ½ to 1 cup chopped walnuts or pecans
Preheat oven to 350 degrees.
Sift together dry ingredients. In a separate bowl, combine eggs, sugar, milk, buttermilk or plain yogurt and butter with the mashed bananas. Make a well in the dry ingredients and pour liquid ingredients into the well and stir with a fork or whisk until just combined. Add cocoa nibs and walnuts or pecans and fold it. You can also add the nuts and nibs to the flour before combining the wet and dry. But, I had a special request for one loaf with no nuts or nibs.
Pour into greased loaf pan, filling each cup about 2/3 full. Bake 60 to 75 minutes (depending on the size or your loaf pan) or until a toothpick inserted in the center comes out clean.
Serve warm with butter and milk.