Pecan Chocolate Chip Banana Bread

Name: Rukmini Iyer Pecan Chocolate Chip Banana Bread Recipe | Easy Bakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 8–10
Ingredients: 3 ripe-to-overripe bananas, mashed (about 300g when peeled); 75ml olive oil; 80g soft dark brown sugar; 2 clementines, zest and juice; 250g self-raising flour; 2 tsp baking powder; 100g vegan dark chocolate (70% cocoa solids minimum), cut into small chunks; 100g pecan nuts, roughly broken

by Rukmini Iyer from The Quick Roasting Tin

Add texture to a classic banana bread with chunks of dark chocolate and roughly chopped pecans. Perfect for a mid-morning snack.

Vegan Dairy-Free Baking Family Friendly Quick

Serves 8–10

Total 30 min

Prep 10 min

Cook 20 min

Easy

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Introduction from Rukmini Iyer

This is one of the nicest versions of banana bread I’ve ever had and it’s perfect for vegans, or if you need an emergency bake and are all out of eggs and butter. Credit goes to my friend Alex, who brainstormed desserts with me at work and very sensibly suggested that I include a banana bread. Hands down one of my favourite cakes.

Ingredients

3 ripe-to-overripe bananas, mashed (about 300g when peeled)

75ml olive oil

80g soft dark brown sugar

2 clementines, zest and juice

250g self-raising flour

2 tsp baking powder

100g vegan dark chocolate (70% cocoa solids minimum), cut into small chunks

100g pecan nuts, roughly broken

Essential kit

You will need: a wire rack.

Method

Preheat the oven to 160°C fan/180°C/gas 4, and line a medium roasting tin or baking dish with non-stick baking or greaseproof paper.

Whisk the mashed bananas with the olive oil, sugar and clementine zest and juice until fairly smooth, then stir in the flour and baking powder. When they just start to combine, stir through three-quarters of both the dark chocolate and the pecan nuts.

Smooth the batter into the prepared tin (don’t worry, it should look pretty doughy), then scatter with the remaining dark chocolate and nuts. Transfer to the oven and bake for 20 minutes, until well risen and a cake tester or skewer inserted in a non-chocolatey area comes out clean.

Let it cool in the tin for 5 minutes before transferring to a wire rack. This is best eaten warm, but will keep in an airtight tin for a two or three days.

NOTE: If you don’t already have a preferred vegan dark chocolate, many good-quality dark chocolate bars with 70% or higher cocoa solids are vegan as they don’t contain any milk – just check the label if unsure.

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