Brown Sugar Banana Bread with Pecans and Chocolate Chips

• Vegetarian

• Produce

  • 1 1/2 cups Bananas, very ripe

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1 tsp Baking soda
  • 2/3 cup Brown sugar, packed light
  • 1/2 tsp Cinnamon, ground
  • 1 tsp Pumpkin pie spice
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans, toasted and chopped

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/3 cup Sour cream

Found on barbarabakes.com

Directions

• Preheat oven to 350°. Spray a 9×5-inch loaf pan with baking spray with flour. (I used four mini loaf pans – 5 3/4 x 3 1/4 x 2 1/4. Don’t fill more than 2/3 full.) In a medium bowl, mix together flour, baking soda, pumpkin pie spice, cinnamon and salt; set aside. In a large bowl, mix the mashed bananas, brown sugar, sour cream, eggs, melted butter, and vanilla until well blended. Add flour mixture to banana mixture, mix just until moistened. Stir in pecans and chocolate chips. Spoon batter into prepared pan. Top with additional chocolate chips if desired. Bake for 45 to 55 minutes (bake mini loaves for 30 minutes), or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.