A Modern Way to Cook's Ultimate Pecan Banana Bread

I've always eaten banana bread but NEVER made it! My first foray into banana bread was in Maui, Hawaii. We were driving the Road to Hana and one of the pit stops was at a banana bread shack. There were a variety of types, each one I'm sure delicious - we were foolish to only buy one loaf! Since then, I've had it in staff rooms and given it to me by a student - who had added chocolate chips and it was to DIE for!

When I saw this recipe for Ultimate Pecan Banana Bread in Anna Jones' A Modern Way To Cook, I knew I wanted to make it - even if only to relive the relaxing sounds of the sea in Hawaii, with the added benefits of chocolate!

Yay or Nay: YAY!

These were delicious and moreish! I kept going back for more and knowing that they were a healthier alternative - I most definitely would make these again. As I was unsure of how much I would like them (plus not having enough ripe bananas) I made half the amount and baked this recipe in a muffin pan instead of a loaf pan - I mean, does it even matter when it was as yummy as it was?!