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

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).
Most Helpful

5 5

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.

5 5

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.

5 5

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 : )