Thread: Rojo's Pecan Chocolate Chip Banana Bread Recipe

I made a batch of the new Banana Bread for my Dentist's office girls this evening. Helps to keep me popular with them. Here is the recipe.

Rojo's Pecan Chocolate Chip Banana Bread


3-1/4 Cups Bread Flour
1-1/2 Cups Sugar
1/2 Cup Lite Brown Sugar
3 TSP Baking Soda
2 TSP Cinnamon
1 TSP Sea Salt
8 Mashed Ripe Bananas 9 if real small
2 Sticks Un-Salted Butter Melted
1/2 Cup Sour Cream
4 Large Eggs
2 Cups chopped Nuts
1 Cup Mini Chocolate Chips 1/2 in the mix 1/2 sprinkled on top
2 TSP Vanilla Extract
Can Bakers Joy


Fully heat oven to 350 degrees
Mash Bananas first, mix all wet in one bowl all dry in the other.
Pour into 4 Mini Bread Tins sprayed with Bakers Joy.
Bake at 350 degrees till inside tempurature is 200-205 degrees usually 45 minutes.
When cool enough to handle remove loaves from pans and continue to cool on a wire rack.



I use very ripe bananas, you can smell them but they are not bruised up all over. I have found you loose banana flavor if you let your bananas ripen past theses pictured.



These are the ingredients I use. Nothing special except the Vanilla Extract. Most I buy at Walmart.



I keep it simple adding all the dry ingredients to one bowl and the wet to another. I pour my wet into my dry mix so the dry mixing bowl is a bit larger to handle everything added.



These are homegrown pecans off my Top Worked Pecan Trees. They never would produce after 12 years but they do now. I first chop before placing on some parchment for toasting.



You can see the darker toasted color of the pecans now. I just leave them in till the aroma of Pecans starts to come from the oven. Watching them toast is probably a better method.



You want room temperature eggs, here I'm soaking in hot tap water to warm them up before cracking & scrambling.



I peel all the Bananas then place in bowl for mashing. I like to leave some fine chunks, tastes really great when you bite into one.



This is where I stop mashing, slightly chunky.



I slowly melt the 2 sticks of unsalted butter in the microwave using a very reduced power. I try to see slight form remaining to the butter then it finishes melting while sitting. This gives me the coolest melted butter I can have.



Lightly scrambling the eggs before adding to the mashed bananas works.



You must use metal pans I have found the aluminum pans work best. These have a coat of Bakers Joy sprayed inside. Its the easiest way to ensure a loaf releasing very well from the pan.



I have all my Wet ingredients mixed. Once well mixed I pour all the wet in with the dry at one time. Afterwards I fold the mixture together so not to overwork the batter.



All the dry ingredients are well mixed before the wet is added. This makes it easy for the two to fold together.



Once the two are combined I add the chocolate chips and pecans then mix till all the pieces are wet with batter.



So pouring into the pans I add about 2/3rds to each pan then shake the pans to level the batter. After that I keep adding batter keeping all pans level till I have all the batter in.



Once I satisfied I sprinkle full size Semisweet Chips on top. I think the full sized chips look better than the Minis.



Baking at 350 degrees I start checking these Mini Loaf pans at 35 minutes but its usually 45 minutes till I'm close to 200 degrees internally.



Having a instant read thermometer really helps but the toothpick method works too just not as exact. I hope you try this recipe out.

200 degrees in the center and the bread does not fall. The toothpick lies as far as keeping the bread crown. I go to 205 on some loaves, I hate when the crown sinks. You will definitely enjoy this recipe, the sour cream really works here.