Fudgy Chocolate Swirl Banana Bread with Pecan Streusel

Decadent, Fudgy, Chocolate Swirl Banana Bread with Pecan Streusel by My Little Jar of Spices

This bread is AM-AZING, I just couldn’t wait to tell you. Oh-so perfectly moist banana bread with a decadent dark chocolate batter delicately swirled in and a caramelized pecan streusel sprinkled on the top. Oh my, look at that I’ve salivated all over my keyboard. I like long, extravagant recipe titles so this sounds more complicated than it actually is, trust me. The first time I had banana bread when I was a child was when we lived in New York, and my mom bought this divine banana walnut loaf, and I remember thinking that I had never eaten banana that way before but somebody was definitely on to something. Shortly after that, we moved back to France and that put an end to that – in fact we didn’t have oreos, pancakes, muffins, cupcakes, donuts, and lots of other American goods in France in the early 2000s. So nicely sheltered from the mass food industry as we swam in a sea of artisan-made cheese, cured meats and crudités. Anyways, when they started opening Starbucks coffee shops in Paris, I was pretty happy to rediscover banana bread and even set out to learn to make my own recipe. And then I stopped eating gluten. And THAT put an end to that, and a lot of the above-mentioned.

Decadent, Fudgy, Chocolate Swirl Banana Bread with Pecan Streusel by My Little Jar of Spices

As I learned my way around the kitchen with gluten-free flours, banana bread and banana muffins were some of the first things I started to make because bananas are such a blessing to bake with. They fit in almost any baked good, make a great binder, and deliver spongy and moist yet well-risen treats. I’ve made quite my share of banana breads, but I’d call this recipe here the banana bread masterpiece. Banana + chocolate is old news, but some of the best things in life are timeless. And since I don’t make baked goods on an everyday basis, if I’m going to whip up a treat, it better be fudging worth every bite and finger-licking sinful. This banana bread fits the criteria, it’s so ridiculously good you won’t be able to stop, and it’s still light in sugar.

Decadent, Fudgy, Chocolate Swirl Banana Bread with Pecan Streusel by My Little Jar of Spices

So aside from that, everything’s been pretty splendid on my end. I’ve finally recovered from last week’s terrible stomach bug which is unfortunately a pretty common risk for foreigners in Peru, especially when your body is still adjusting to the food and climate. Having stayed home recovering on most nights this week, I’ve finally started watching the TV series Mad Men – yes, about ten years after everyone, and I love it. It’s put me in such an “Oldies but Goodies” mood and I’ve been listening to 60s playlists on repeat for days on end, swinging to Sam Cooke, The Shirelles, Ritchie Valens, and more versions than I can count of “Earth Angel” in my kitchen feeling like a ditsy little fifties housewife and totally grooving it. And seriously, the lyrics in these songs…. oh sigh: “I can mash potatoes, I can do the twist, tell me baby do you like it like this?”. Romance is lost on all of us today I tell you!

Here’s an awesome one for all of you – now go put on your good housewife apron and make this banana bread to this snazzy little tune.

Recipe: Decadent, Fudgy  Chocolate Swirl Banana Bread with Pecan Streusel

For the Banana Bread Base

3 very ripe bananas (yields about 2 cups of mashed bananas)
2 cups almond flour
1/3 cup ground flaxseeds
3.5 Tbsp (50g) of unsalted butter, melted
1 1/2 tsp baking soda
1 egg
1 tsp vanilla extract
2 Tbsp of Raw Honey

For the Chocolate Swirl

2 oz. (56g) of dark or raw chocolate, broken up into pieces
2 Tbsp (28g) of unsalted butter

For the Pecan Streusel

1 cup of pecan halves, coarsely chopped
1 1/2 tsp of raw honey


1. Preheat oven to 350°F (180°C) and grease a medium-sized bread loaf pan (I used a 8.5×4.5 inch loaf pan).

2. In a large mixing bowl, mix the almond flour, flaxseed meal and baking soda.

3. Melt the butter in a saucepan on low heat and incorporate the raw honey, stirring constantly. Remove from heat when the mixture starts to bubble and thicken. Let cool a few minutes.

4. Mash the bananas in a bowl until there are as little lumps as possible. Incorporate the melted butter and honey mixture, and add the egg and vanilla extract, whisking until well combined. Add the wet ingredients to the dry ones.

5. In a microwave-safe bowl, melt the chocolate with the butter, stopping to stir every 30 seconds, until the chocolate is fully melted and smooth (about 1:30 minute). Take about 1/3 of the banana bread batter and mix it with the melted chocolate.

6. Transfer the batters to the greased loaf pan, alternating between the two. I drop about 3 tbsp of one batter, then switch to the other and go on until all the batter is used up, and lightly use the back of a spoon to create a swirl.

7. For the pecan streusel, mix in a small bowl the coarsely chopped pecans with the raw honey. Sprinkle the streusel on top of the banana bread.

8. Bake in the oven for approximately 60 minutes. Cooking times can vary depending on your oven, you want to take the banana bread out when a knife inserted in the middle of the loaf comes out clean.

9. Let cool completely before slicing. This will allow for the moisture to spread evenly in the bread. I also like to put mine for an hour in the refrigerator so it hardens a little and is easier to slice.

Decadent, Fudgy, Chocolate Swirl Banana Bread with Pecan Streusel by My Little Jar of Spices

Shared on Marvelous Mondays, Healthy Tuesdays, Tasty Tuesdays, Gluten-Free Wednesdays, Fresh Foods Wednesdays, Allergy-Free Wednesdays, Let’s Get Real, Get Him Fed, Gluten-Free Fridays, Fight Back Fridays

23 thoughts on “Fudgy Chocolate Swirl Banana Bread with Pecan Streusel

  1. This is going to sound silly, but I’ve never cooked with almond flour or flaxseeds before. Does the almond flour leave an almond taste? Visting from Let’s Get Real Blog Hop

    • No it doesn’t. It’s a little tricky cooking with gluten-free/grain-free flours at first, but in my experience almond flour gives the best results, especially for baked goods that are on the softer/moist side like banana bread. Ground flaxseeds if used in large quantities will leave a noticeable taste, but not if using a small amount like in this recipe.

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  3. Hi,
    Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
    Have a terrific weekend!
    Cathy from APeekIntoMyParadise.com

  4. Pingback: Gluten-Free Recipe RoundUp & Linky

  5. Hi Camille. I’m stopping in from Let’s Get Real today. I’m sharing this recipe with my folks ————
    Dad doesn’t eat gluten and Mom loves sweets. I think they will both be a fan of this recipe.

    • Monica, I sometimes add flaxseed meal to baked goods because of the omega 3s and its many health benefits, plus to give the bread some extra consistency. But I’m certain you could sub with the same amount of almond flour and reach a similar texture, though I haven’t tried.

  6. This looks really. I really like banana bread, but I’ve never made it with almond flour and flaxseeds. I like the combination of choclate, banana, and pecan. Thanks for linking up and sharing this at the Let’s Get Real Friday Link Party. I hope you’ll join us again.

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  8. Oh how wonderful that I came across your recipe as a feature on Tasty Tuesdays. I was about to ask if I can substitute the flax seeds then read that someone has already asked that! I am going to go ahead and just use almond flour. Glad to have found a gluten free banana bread recipe!

  9. “Oh my, look at that I’ve salivated all over my keyboard.” Hehehe that made me laugh 🙂

    This looks amazing. I truly would scoff it all at once if I made it though… still, it looks pleasingly low on sugar so maybe I could at least tell myself it wouldn’t be the naughtiest thing ever 😉

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  11. I just made this bread and it’s wonderful. I was out of ground flax so I substituted 4T of arrowroot and added 1 additional T of almond flour. The honey/nut mix for the top is something I never would’ve thought of and it’s delicious – the perfect topping, making this desert very special. Thank you!

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