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Preheat oven to 350°F.
Mash ripe bananas until smooth and slightly chunky. In a separate bowl make your batter.
If you have the time, wait until your bananas are very dark, almost black. The darker they get, the more moisture, sweetness, and flavor your bread will have.
In a large bowl combine melted or softened butter with brown sugar until smooth.
Add in eggs and whisk until smooth.
Add milk until combined. Add the mashed bananas to the batter and mix until incorporated.
Add flour, cinnamon, baking soda, and salt to batter and gently stir until combined. Lumps are ok!
Don’t add too many bananas or you’ll end up with a damp, dense mess.
Gently fold in the chocolate chips (reserve 1/4 cup for topping) and pecans until just combined.
Pour batter into a frypan, smooth the top and add a few banana slices and the remaining chocolate & pecans.
Bake banana bread for 35 minutes or until a toothpick comes out clean.
Allow banana bread to cool for 10-20 minutes before transferring to a wire rack and slicing.
Get it out of the pan. Luckily, with GreenPan, your bread will slide out clean. Getting it out also keeps your bread from getting soggy. Let it cool before you slice so it firms up.
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