1 hr 15 mins
Vino Girl's Note:
This is very chocolatey, very sweet, and very decadent! It is more like a dessert than a bread. I have altered this recipe so it is a bit lower in fat than some, but even so it is still very dense and moist. I prefer to bake with whole eggs but you could substitute egg whites or Egg Beaters to bring the fat down a bit more. I like to spread peanut butter on this, which makes me believe that some peanut butter chips would also be very good in this. Yogurt can be used in place of the sour cream, and walnuts can replace the pecans. I've tried them all and they are all good! This also makes a well-liked gift bread.
My Private Note
Units: US | Metric
- 1Preheat oven to 350F.
- 2Prepare a standard size loaf pan (9" x 5") by greasing it or spraying it with cooking spray.
- 3In a large bowl, cream butter, sugar, and eggs until they are fluffy.
- 4Stir in bananas and vanilla.
- 5Gradually add in flour, baking soda and cocoa, mixing just until combined.
- 6Stir in sour cream, chocolate chips, and nuts.
- 7(I save about 1 tablespoon each of the chips and nuts, and sprinkle them on top of the loaf before baking.) Pour into the loaf pan.
- 8Bake for about 45-60 minutes, or until the bread tests done (insert a toothpick in the center and if it comes out clean, they are ready).
- 9Cool completely before cutting.
- 10(Alternatively, pour the mixture into greased or lined muffin pans and bake for about 15 minutes. Makes about 18 muffins.).
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Nutritional Facts for Chocolate Chip Banana Nut Bread
Serving Size: 1 (1125 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3211.5
- Calories from Fat 1131
- Total Fat 125.7 g
- Saturated Fat 52.6 g
- Cholesterol 550.7 mg
- Sodium 1791.0 mg
- Total Carbohydrate 501.8 g
- Dietary Fiber 28.0 g
- Sugars 298.2 g
- Protein 49.9 g