This banana bread recipe is a delightful treat, perfect for using up those overripe bananas sitting on your counter. The bananas provide natural carbohydrates and potassium, which help stabilize blood sugar and reduce cortisol spikes that can disrupt hormonal balance. Pecans bring healthy fats and minerals like zinc, which are essential for hormone production and reproductive health. Dark chocolate adds magnesium, which supports relaxation, sleep quality, and can help ease PMS symptoms by calming the...
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Preheat your oven to 175°C.
Melt butter and chocolate in a boiler saucepan.
In a bowl, whisk eggs, then add the mashed bananas, vanilla extract, and maple syrup.
Mix everything together.
Add flour, baking powder, salt, and cinnamon to the mixture and combine.
Add the mixture of melted chocolate and butter (wait for it to cool if it's hot).
Fold in the pecans and chopped dark chocolate gently. Do not overmix to achieve a marble cake effect.
Pour the batter into a lined loaf tin.
Bake for 40–55 minutes until a knife comes out clean.
Use very ripe bananas for maximum sweetness and flavor.
Let the melted chocolate and butter cool slightly before adding to the batter to avoid cooking the eggs.
Do not overmix the batter to maintain the marble cake effect.
Line your loaf tin with parchment paper for easy removal.
Check the bread at 40 minutes and adjust baking time as needed based on your oven.
Can I make this recipe gluten-free?
You can use a gluten-free flour blend as a substitute for regular flour to make this recipe gluten-free.
How do I store banana bread?
Store banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze banana bread?
Yes, wrap the banana bread tightly in plastic wrap and store it in the freezer for up to 3 months.
Can I omit the pecans?
Yes, you can omit the pecans or replace them with another type of nut or dried fruit.
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