Loaded Banana Bread

This Loaded Banana Bread is extra moist and packed with lots of mix-ins like rich chocolate chips, crunchy pecans, and sweet butterscotch morsels. Ripe bananas and one secret ingredient make this moist banana bread recipe so delicious. Why not indulge yourself with an afternoon treat that will satisfy all your cravings? It’s sinfully rich enough to make a great dessert, too!

To learn how to make this amazing banana bread recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations including gluten free, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.

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RECIPE

(Check out our Step by Step Instructions below the recipe card.)

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Breakfast and Brunch, Vegetarian, Entertaining

American

Servings: 12

Author: Prep My Recipe

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LOADED BANANA BREAD

This Loaded Banana Bread is extra moist and packed with lots of mix-ins like rich chocolate chips, crunchy pecans, and sweet butterscotch morsels. Ripe bananas and one secret ingredient make this delicious banana bread recipe so delicious.

Prep Time: 15 MinBaking Time: 1 HourChilling Time: 3 HourTotal Time: 4 H & 15 M

Ingredients

BANANA BREAD:

• 2 cups all purpose flour, aerated (see Note #1)
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• 1 cup chopped pecans
• 2 cups mashed overripe bananas (4 large)
• ½ cup unsalted butter (room temperature)
• ¾ cup light brown sugar
• 2 large eggs (room temperature)
• ½ tablespoon pure vanilla extract
• ⅓ cup 2% plain Greek yogurt (see Note #2)
• 1 cup semi sweet chocolate chips
• ¼ cup butterscotch morsels

OPTIONAL TOPPINGS:

• Semi sweet chocolate chips
• Butterscotch morsels
• Chopped pecans

Instructions

1. Place oven rack in the lower third of your oven and preheat oven to 350°F. Generously grease a 9 x 5 inch loaf pan with cooking spray, as set aside.
2. In a medium mixing bowl, add flour, baking soda, sea salt, and cinnamon, and whisk to combine, and set aside. Chop pecans, and set aside. Using a fork, mash bananas, and set aside.
3. In the bowl of a stand mixer, add room temperature unsalted butter and brown sugar, and beat together on medium-high speed until light and fluffy (about 2 minutes). Stop and scrape down the bowl. Turn on medium speed, and add eggs one at a time until each one is fully incorporated (see Note #3). While the mixer is running, add mashed bananas and vanilla, and beat on medium speed until combined. Then add yogurt a little at a time until completely combined. Scrape bowl again.
4. Turn the mixer on to the lowest speed, and slowly add the flour mixture ½ cup at a time. Mix until just barely combined, then turn off the mixer (scrape down flour on bowl, and add chocolate chips, butterscotch morsels, and chopped pecans. Fold until just combined (do not overmix).
5. Transfer to the prepared loaf pan, and top (optional) with a few chocolate chips, butterscotch morsels, and/or chopped pecans. Bake uncovered for about 60-65 until done (see Note #4). Allow to cool in the pan on a wire cooling rack for 30 minutes. Then carefully remove banana bread from pan, and cool directly on wire rack for at least 3 hours before serving (see Note #5). Best when served at room temperature.

Notes

1. To find out how to properly aerate and measure flour so your baked goods don’t turn out too heavy or dry, just watch the how to video on my Tips & Tricks page for TIP #1 - Aerate & Measure Flour.
2. For an even richer bread, you can replace the 2% Greek yogurt with either 5% Greek yogurt or sour cream.
3. Don’t panic if your batter looks a little curdled after you add the eggs. This is due to the variation in temperature between the butter, eggs, and other ingredients. Once you add the remaining wet ingredients and dry ingredients, the batter will smooth out. 
4. Baking times will vary depending on your oven and the type of pan you use. It could vary as much as 10-15 minutes, so test for doneness at the 1 hour mark and continue to test every few minutes until a toothpick inserted in the center comes out fairly clean with only a few crumbs. 
5. This is a very moist banana bread recipe and needs “resting time” to allow the steam to absorb into the bread in order to stay moist. It’s actually best to wait until it completely cools down before slicing (may take up to 4-5 hours to cool completely).
6. For more recipe variations, visit the Pimp My Recipe section for this recipe in my Blog Comments & Tips on the website.
7. Recipe can be made ahead of time. To keep it moist, store completely cooled and wrapped in wax paper in a large Ziploc freezer bag on the counter at room temperature for up to 2 days (or refrigerate for up to 5 days). 
8. Makes 12 servings. 

Recommended Products:

KitchenAid Artisan Series Stand Mixer - 5 Quart (22 Colors)

Stainless Steel Mixing Bowls (Set of 6)

OXO Nonstick Loaf Pan (9 x 5 Inches)

Nutrition Facts

Calories

423.14

Fat (grams)

23.11 g

Sat. Fat (grams)

10.76 g

Carbs (grams)

49.39 g

Fiber (grams)

3.32 g

Net carbs

46.06 g

Sugar (grams)

27.38 g

Protein (grams)

6.05 g

Sodium (milligrams)

215.36 mg

Cholesterol (grams)

52.52 mg

Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Nutritional calculations do not include Optional Toppings. 

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Step by Step Instructions

PREPARATION

Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.

Note: Even though the photo shows 5% Greek yogurt, I prefer using 2% for this recipe.

STEP 1

Place oven rack in the lower third of your oven and preheat oven to 350°F. Generously grease a 9 x 5 inch loaf pan with cooking spray, as set aside.

STEP 2

In a medium mixing bowl, add 2 cups aerated all purpose flour (see Note below), 1 teaspoon baking soda, ½ teaspoon sea salt, and ½ teaspoon ground cinnamon. Whisk to combine, and set aside. Chop 1 cup pecans, and set aside. Using a fork, mash 4 large overripe bananas (2 cups mashed), and set aside.

Note: To find out how to properly aerate and measure flour so your baked goods don’t turn out too heavy or dry, just watch the how to video on my Tips & Tricks page for TIP #1 - Aerate & Measure Flour.

Flour & spices.

Whisk to combine.

Chop pecans.

Chopped pecans.

Overripe bananas.

Mashed bananas.

STEP 3

In the bowl of a stand mixer, add ½ cup unsalted butter (room temperature), and ¾ cup light brown sugar, and beat together on medium-high speed until light and fluffy (about 2 minutes). Stop and scrape down the bowl. While on medium speed, add 2 large eggs (room temperature) one at a time until each one is fully incorporated (see Note A below). Add mashed bananas, and ½ tablespoon pure vanilla extract, and beat on medium speed until combined. While the mixer is running, add ⅓ cup 2% plain Greek yogurt a little at a time (see Note B below), until completely combined. Scrape bowl again.

Note A: Don’t panic if your batter looks a little curdled after you add the eggs. This is due to the variation in temperature between the butter, eggs, and other ingredients. Once you add the remaining wet ingredients and dry ingredients, the batter will smooth out.

Note B: For an even richer bread, you can replace the 2% Greek yogurt with either 5% Greek yogurt or sour cream.

Light & fluffy.

Scrape down bowl.

One egg at a time.

Vanilla & bananas.

Greek yogurt.

Scrape bowl again.

STEP 4

Lower the mixer to the lowest speed, and slowly add the flour mixture ½ cup at a time, making sure it’s incorporated before adding more flour. Mix until flour is just barely combined, then turn off the mixer (scrape down flour on bowl). Add 1 cup semi sweet chocolate chips, ¼ cup butterscotch morsels, and chopped pecans, and fold until just combined (do not overmix). 

Flour.

Just combined.

Scrape down flour.

Nuts & chips.

Fold into batter.

Folded batter.

STEP 5a

Transfer to the prepared loaf pan, and top (optional) with a few chocolate chips, butterscotch morsels, and/or chopped pecans. Bake uncovered for about 60-65 until done (see Note below).

Note: Baking times will vary depending on your oven and the type of pan you use. It could vary as much as 10-15 minutes, so test for doneness at the 1 hour mark and continue to test every few minutes until a toothpick inserted in the center comes out fairly clean with only a few crumbs. 

Transfer to pan.

Optional toppings.

Bake.

Test for doneness.

STEP 5b

Allow to cool in the pan on a wire cooling rack for 30 minutes. Then carefully remove banana bread from pan and cool directly on wire rack for at least 3 hours before serving (see Note below).

Note B: This is a very moist banana bread recipe and it needs “resting time” to allow the steam to absorb into the bread in order to stay moist. It’s actually best to wait until it completely cools down before slicing (may take up to 4-5 hours to cool completely).

SERVING SUGGESTIONS

Best when served at room temperature. After a couple of days, try toasting it and spreading with a little butter!

Notes:

1. For more recipe variations, visit the Pimp My Recipe section in my Blog Comments & Tips below.

2. Recipe can be made ahead of time. To keep it moist, store completely cooled and wrapped in wax paper. Then place in a large Ziploc freezer bag, and store on the counter at room temperature for up to 2 days (or refrigerate for up to 5 days). 

3. Makes 12 servings. 

BACK TO RECIPE

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VIDEO

How to Make Loaded Banana Bread!

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Blog Comments & Tips

Incredibly moist & delicious banana bread recipe!

This Loaded Banana Bread is extremely moist and packed with ripe bananas, rich chocolate chips, crunchy pecans, and sweet butterscotch morsels. This delicious banana bread recipe is sinfully rich enough to have as a dessert. If you feel like indulging yourself with an afternoon treat that will satisfy all your cravings, then this is a delicious choice. This might just be the moistest and most decadent banana bread you've ever tasted!

I’ve tried so many different banana bread recipes over the years and they have either been very dry, or just too bland. The ones I’ve enjoyed most are with sour cream, because it gives quick bread added moisture. If you’ve been following me, you’ll know that unless it’s absolutely necessary to use full fat, I usually opt to add a few healthier options to a recipe.

My pimped up version of banana bread is not only delicious because of all the mix-ins, but from the super moist texture that is derived from the “secret ingredient.” To replace high fat sour cream, I like using Fage 2% plain Greek yogurt , which adds more protein to this quick bread recipe. If you prefer, you could certainly use 5% for extra richness or even nonfat Greek yogurt for a much healthier alternative. If you are a traditionalist, then by all means use the same amount of sour cream instead. Whichever moisture add-in you choose, I know it will be delicious! For other recipe variations, visit the Pimp My Recipe section below. 

How do you ensure the best results from this recipe?

My 5 tips to making Loaded Banana Bread:

1. Use overripe organic bananas, and mash them into oblivion! You want the banana mash to be as pulverized as possible.

2. I recommend using a combination of semi-sweet chocolate chips and Nestle Toll House butterscotch morsels. 

3. This banana bread may take a little longer to bake because of the extra moisture in the bread. At the 1 hour mark, use the toothpick test and make sure that it comes out fairly clean with only a few crumbs. If it still has batter on it, continue to test it every 5 minutes until done.

4. Let the banana bread cool in the pan for a full 30 minutes before transferring onto a wire cooling rack. It’s a VERY moist bread and needs that extra time to steam, in order to reabsorb the moisture. 

5. Let the banana bread cool completely before slicing. It may take about 3-4 hours to cool completely, but it will be worth it in the end!

It’s time to customize and Pimp My Recipe. 

Pimp My Recipe:

• Don’t Like Semi-Sweet Chocolate? Replace the semi-sweet chocolate chips with Ghirardelli milk chocolate baking chips. If you prefer dark chocolate, it’s absolutely delicious with Ghirardelli 72% cacao dark chocolate chips!

• Make it Gluten Free: You can replace the all purpose flour with Bob’s Red Mill gluten free 1-to-1 baking flour, but keep in mind that baking times may vary a bit. Gluten free flour will also change the texture of this bread. 

• Make it Without Greek Yogurt: Replace the Greek yogurt with the same amount of sour cream. 

• Don’t Like Pecans? Replace the pecans with chopped walnuts. Or, just omit the nuts if you don’t like them.

• Don’t Like Butterscotch? Just omit the Nestle Toll House butterscotch morsels, and use only 1 cup chocolate chips (or up to 1 ¼ cups chocolate chips for fully loaded banana bread).

• Don’t Like Mix-Ins? Simply omit the chocolate chips, butterscotch morsels, and pecans, and make the banana bread without them.

Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.  

Happy Cooking!

Mich

Footnote: Remember to let the banana bread cool in the pan for a full 30 minutes before transferring onto a wire cooling rack.

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Adapted from the My Favorite Banana Bread recipe by Sally’s Baking Addiction. This is a deliciously moist banana bread recipe. I made a few adjustments to the ingredients and added a few mix-ins to make it fully loaded banana bread!

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