Banana-Pecan Bread

READY IN: 1hr 5mins
Recipe by Kittencalrecipezazz

This can also be made using mini-loaf pans, make this a day ahead it's even better the next day! --- bread flour only for this ;-)

Top Review by LHoule

This was the moistest recipe for banana bread I've made. I used non-fat plain yogurt instead of sour cream. This decreased the fat content but not the taste.

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees (set oven rack to second-bottom position).
  2. Grease a 9 x 5-inch baking pan and line the bottom of the pan with parchment paper.
  3. In a large bowl beat the butter with sugars and vanilla until light and fluffy (about 3-4 minutes).
  4. Add in eggs, sour cream and mashed bananas; mix well until combined.
  5. In a small bowl sift together the bread flour with baking powder, baking soda and salt; add to the creamed mixture and mix with a wooden spoon until JUST combined (do not overmix!).
  6. Stir in pecans.
  7. Transfer the mixture to prepared baking pan.
  8. Bake for about 55-70 minutes or until the loaf tests done (tent foil over the top of the loaf if browning too much).

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