Super moist and soft Chocolate Banana Nut Bread. Just 10 ingredients & 10 minutes to prepare. Chocolate chips, banana chunks, and chopped pecans. Best banana bread ever!
Preheat oven to 350°F (175°C).
Combine flour, baking powder, and salt in a small bowl. Set aside.
Mix mashed bananas and sugar with a handheld or stand mixer fitted with a paddle attachment just until combined for about 1 minute. Slowly mix in oil on lowest speed just until combined. Then add eggs and vanilla* and stir just until combined for about 1 minute. Don't overmix at any step. Add dry ingredients and stir to combine.
With a wooden spoon stir in pecan nuts, chocolate chips, and banana chunks just until combined. Transfer batter into a 9x5 inch loaf pan and bake for about 55-60 minutes or until a toothpick in the center comes out clean. Let cool completely before removing from pan. Store in an airtight container at room temperature for up to 3 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.