Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

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 ;-)

Ingredients Nutrition


  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).
Most Helpful

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.

LHoule October 29, 2006

Nice not to sweet banana bread. I`m not a fan of banana bread BUT my DD is the expert and she enjoyed it! I did make it in a 9X13 inch pan.

Rita~ October 21, 2006

Very nice banana bread! The pecans add a nice texture and flavor to the bread. I used a 9 x 5 glass pan, but the amount of batter was too much, so I baked the remainder in a single serving loaf pan. Baking time for my bread was the maximum given at 70 minutes. Thanks, Kittencal : )

Bev July 19, 2006