Simplest Eggless Pecan Chocolate Chip Banana Bread … nutty, buttery, rich & delicious. Make this now!

Simplest Eggless Pecan Chocolate Chip Banana Bread … Wholegrain, one bowl, quick and addictively good! It’s that time of the year where baking takes over my world and this bread is something I bake often! Actually really often because this banana bread is addictive good and just too delicious. It always hits the right spot and is pure comfort, just how a good banana bread should be!

Despite it being wholegrain, it is moist, moorish, earthy and disappears really quickly at home. All you need is a bowl and a whisk. The recipe uses pretty standard ingredients and I always have a large bunch of bananas on hand. Getting to the last slice sends me into banana bread baking mode, and I’m certainly not complaining. Did I tell you that the buttery pecan nuts really add a handsome bite to the bread? Of course, they are also a great add to desserts!

The pecan is a nut from a species of hickory trees native to northern Mexico and the Southern United States. The nut is a nutrition powerhouse loaded with vitamins and minerals. Raw pecans are cholesterol-free, sodium-free, and low in carbohydrates. With their rich, buttery flavor and natural sweetness, they make a tasty and satisfying snack. 

https://www.webmd.com/diet/health-benefits-pecans

This Eggless Pecan Chocolate Chip Banana Bread is a delicious breakfast option and doubles up quite nicely as perfect dessert too. Going eggless with my baking has taught me that bananas make a fine egg substitute and are often the key to moist delicious bakes. I was never a fan of banana in my bakes but began making the banana bread on reader request on Instagram. I was sold!!

This is a recipe I’ve made over the years and I simplify it each time I bake it. It’s been baked by so many of you with simple substitutes, olive oil instead of ghee, jaggery instead of sugar, into cupcakes and even a sheet cake. It never disappoints!

I’ve made a Biscoff version as well and that hit the ball out of the park. I have to confess I now find the Biscoff Banana Bread dangerously addictive and very very satisfying. You can find that recipe here. It turned out quite pretty and makes for a really nice edible gift ♥ like this pecan version!!

In this Eggless Pecan Chocolate Chip Banana Bread I’ve used wholewheat flour (our everyday aata if you run an Indian pantry), ghee/clarified butter and brown sugar, and simply hand mixed everything together in a large bowl. It always turns out excellent. Do try it if you have well ripened bananas on hand; I’m sure you’ll love it too! It’s comfort in a loaf, is always good to have on hand when hunger strikes AND it also makes for a really nice holiday gift. Happy Holidays!

Do tag me on Instagram at Passionate About Baking or share a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it! Happy Holidays 🎄❄️🎄!!

Eggless Wholegrain Pecan Chocolate Banana Bread

This banana bread is comfort in a loaf, is always good to have on hand when hunger strikes AND it also makes for a really nice holiday gift. Simply stir together all the ingredients in a large bowl and it always turns out excellent.

Makes 1 loaf (750g approx)

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Resting time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 8 slices

Ingredients

  

Eggless Whole-wheat Pecan Banana Bread

• 150 g brown sugar
• 100 g clarified butter/ghee melted
• 225 g 3 large ripe bananas mashed well
• 200 g whole wheat flour/aata
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• Pinch salt
• 1/4 cup chocolate chips
• 1/2 cup pecans chopped

Topping

• 1/2 cup pecan halves
• 1/4 cup Dark chocolate chips

Instructions

 

• Preheat the oven to 180C. Line a 8" X 4" loaf tin with baking parchment.
• Place all the ingredients one by one in a large bowl and gently stir to mix until combined.
• Transfer the batter into the prepared loaf pan, and top with pecan halves and chocolate chips.
• Bake at 180C for approximately 40-45 minutes, or until the tester comes out clean.
• Cool in the tin for 30 minutes, then cool completely on the rack.
• Serve sliced warm or at room temperature.
• Note: Loosely tent the top with a sheet of aluminium foil in the last 15-20 minutes to stop the top from over browning.

Keyword baking, banana btead, cake, chocolate, eggfree, eggless, eggless baking, eggless cake, loaf cake, one bowl, simple, sweet, vegetarian