Banana Bread with Pecans and Dark Chocolate


Well done, Giulia! So far, I have kept the promise of baking and sharing a new recipe every week. I’ve been busy all weekend, then spent two days in Germany for work, but luckily yesterday I had the opportunity to bake as I decided to work from home.

Banana Bread with Pecans and Dark Chocolate

Working from home, also knows as: do your job, the laundry, bake a cake, photograph it, clean the bathroom, go to Tesco, make lunch, wash the dishes, write a blog post…you get the point, right? Working from home means adding house chores to your daily job! I am lucky to be able to do it every now and then, but I find it hard to focus on my job when I get so easily distracted by the million things that need to be done at home.

Anyway, back to baking, I have wanted to make Banana Bread for a long time. I received this recipe from Shelley of Un’Americana a Roma, an amazing American woman crazy enough to have chosen to live in Rome! I love reading her blog and learning about my own cultural background through her posts.

Banana Bread with Pecans and Dark Chocolate

One day, months ago, Shelley tweeted about making Banana Bread and so I asked her for the recipe. Yesterday I finally tried it.

Incidentally, Shelley was also baking a loaf of Banana Bread, in Rome miles away from me. I loved the fact that our kitchens were filled with the same amazing smell of cake and bananas!

Banana Bread with Pecans and Dark Chocolate

I also decided to add pecans and dark chocolate to the banana bread for extra texture and flavours. It was a good decision!

Banana Bread with Pecans and Dark Chocolate


  • 250g plain flour
  • 1 tsp bicarbonate soda
  • 1/2 tsp salt
  • 115g unsalted butter, softened
  • 110g brown sugar
  • 2 eggs
  • 525g (4/5) ripe bananas
  • 50g pecans, roughly chopped
  • 50g dark chocolate, roughly chopped
  • nutmeg powder
  • cinnamon powder


Pre-heat the oven at 175°C. Grease a 2lb loaf fin.

In a bowl, mix the flour, bicarbonate of soda and salt. In another bowl, mix the butter with brown sugar, then add the eggs. Mash the bananas with a fork and add them to the mix. I used an electric whisk to mix these ingredients.

Add together the contents of the two bowls. Add the chopped pecans and dark chocolate. Pour the batter into the loaf tin, sprinkle with nutmeg, cinnamon and brown sugar on top.

Cook in the oven for about 60-65 minutes; use a tooth-stick to check if the cake is well cooked. Cool down in the tin for 10 minutes, then transfer the banana bread onto a wire rack.

Store in an airtight container for 3-4 days.

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  • Reply thelittleloaf 05/10/2012 at 08:16

    I’m loving all the baking you’ve been doing recently. This loaf looks delicious!

  • Reply Kitchen inspiration: top 10 bread recipes to try | Chilli Marmalade 05/10/2012 at 12:37

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  • Reply [email protected] 05/10/2012 at 15:53

    I never tire of eating banana cake and it keeps so well, not drying out in the way other cakes do.
    Love the idea of adding pecans and dark chocolate x

  • Reply Un'americana a Roma 05/10/2012 at 15:59

    Yum, yes, that was fun baking at the same time. I was working from home as well and find your description of it quite apt!! I never get tired of banana bread, banana cake, however one calls it, it’s always comfort food for me. Glad you enjoyed it and honored to have inspired you!

  • Reply Henrietta 07/10/2012 at 20:49

    I made the banana bread and it was amazing! my parents loved it and my friends did too!

    • Reply mondomulia 07/10/2012 at 21:03

      So nice to hear this! Thanks for your comment! :)

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  • Reply Gluten free Almond, Pecan, Date and Chia Seed Banana Bread 04/06/2018 at 10:16

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  • Reply Maple Caramel Pecan Sticky Babka Cake | Mondomulia 04/06/2019 at 18:06

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