The holidays are one of my favourite times to bake, but I’ve noticed our family always ends up creating a little more waste than I’d like. This year, I’m determined to change that. I’m making my ultimate banana bread — rich, chocolatey, and minimal waste! From choosing recyclable packaging to composting food scraps, I’m finding small ways to make a big difference — one loaf at a time.
Prep Time 15 min
Bake Time 55–65 min
Yield: 1 loaf (8–10 slices)
Ingredients
Wet Ingredients
- 3 large ripe bananas (about 1 ¼ cups mashed)
- ½ cup unsalted butter, melted
¾ cup brown sugar, packed - 2 large eggs
- 1 tsp vanilla extract
- ½ cup plain yogurt or sour cream (adds moisture)
Dry Ingredients
- 1½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
Mix-ins
- ¾ cup chopped dark chocolate
- ¾ cup toasted pecans, roughly chopped
Topping (optional but gorgeous)
- 2 tbsp chopped pecans
- A whole split banana
- A few chocolate chunks
- Sprinkle of flaky salt
Instructions
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Grease and line a loaf pan with parchment paper.
- Toast the Pecans (Optional but worth it):
- Spread pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Let cool slightly.
- Spread pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Let cool slightly.
- Mash the Bananas:
- In a large bowl, mash bananas until smooth.
- In a large bowl, mash bananas until smooth.
- Mix Wet Ingredients:
- Whisk in melted butter, brown sugar, eggs, vanilla, and yogurt until combined and glossy.
- Whisk in melted butter, brown sugar, eggs, vanilla, and yogurt until combined and glossy.
- Add Dry Ingredients:
- In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- Add dry mix to the wet bowl and stir gently until just combined (don’t overmix).
- Fold in Chocolate & Pecans:
- Stir in chocolate chips and chopped toasted pecans.
- Stir in chocolate chips and chopped toasted pecans.
- Pour & Top:
- Pour batter into the loaf pan.
- Sprinkle extra pecans, chocolate chunks, a whole split banana and a pinch of flaky salt on top.
- Bake:
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Let cool in the pan for 10 minutes, then transfer to a rack.
- Slice & Serve:
- Serve warm for gooey chocolate pockets, or at room temp for fudgy texture.
- Perfect with coffee.