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Looking for an excuse to eat a banana split for breakfast? Look no further! We're downright bonkers for this Banana Split Banana Bread flecked with strawberries, pecans, and chocolate chips.

Banana Split Banana Bread

Looking for an excuse to eat a banana split for breakfast? Look no further! We're downright bonkers for this Banana Split Banana Bread flecked with strawberries, pecans, and chocolate chips.

Course Breakfast, Dessert
Cuisine American
Keyword Banana Split Banana Bread
Prep Time 18 minutes
Cook Time 50 minutes
Total Time 1 hour 8 minutes
Servings 10 servings
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 1 + 3/4 cup whole grain flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 large extra-ripe bananas
  • 8 TBSP unsalted butter (melted and cooled)
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 4 oz fresh strawberries (approx. 3/4 cup chopped)
  • 1/4 cup chopped pecans
  • 2 TBSP mini or regular chocolate chips

KITCHEN ESSENTIALS

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spritz a 9x5 loaf pan with oil or rub with butter, set aside.
  3. Place bananas in a microwave safe bowl, covered and heat for 5 minutes on high.
  4. Transfer to a wire mesh strainer set over a medium saucepan and allow to drain, approx. 10-15 minutes, mashing/stirring occasionally. You should have between 1/2 and 3/4 cup of liquid.
  5. While you wait on your "banana juice" whisk together flour, baking soda, and salt in a large bowl and measure/prep the remainder of your ingredients.
  6. Once the liquid has been separated from the bananas, turn burner to medium-high heat and reduce to about 1/4 cup, about 5-7 minutes.
  7. Add reduced liquid to the bowl of bananas and mash until mostly smooth.
  8. Next whisk in your butter, brown sugar, eggs and vanilla.
  9. Pour banana mixture into the flour mixture and stir with a fork until just combined.
  10. Gently fold in strawberries and pour batter into the prepared loaf pan.
  11. Smooth the top with your spatula and sprinkle with chopped pecans and chocolate chips.
  12. Bake on center rack for 35 minutes, rotate pan, then bake for an additional 15 minutes or until a toothpick comes clean from the center of the loaf. Bake times may vary a smidge based on oven conditions so my rule of thumb is to always check baked goods a few minutes early and re-test as needed.
  13. Allow bread to cool in pan for 15 minutes, then gently remove and place onto a wire cooling rack to continue cooling. Enjoy warm or at room temperature, it's great both ways! Store tightly wrapped on the counter for up to 4 days.

Recipe Notes

adapted from America's Test Kitchen

No whole grain flour handy? This recipe will still work marvelously with regular all-purpose flour!

If using an 8.5 x 4.5 loaf pan, bake an extra 5-8 minutes or until a toothpick inserted into the center of the loaf comes out clean.