Chunky Banana Bread With Pecan Streusel

This wonderful bread has banana added twice. Mashed banana is mixed with sour cream and added to the batter to make a lovely moist bread. An extra banana is chunked and folded in to add texture. Bake in mini loaf pans for holiday or anytime gift giving.

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 2  cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 1  cup sugar
• 2  large eggs, room temperature
• 1  teaspoon vanilla
• 1  lemon, zest of
• 1  cup  about 3 medium mashed ripe banana
• 1  extra banana
• 1⁄2 cup sour cream, room temperature

• Pecan Streusel

• 3  tablespoons sugar
• 2  tablespoons flour
• 2  tablespoons  cold butter, cut in pieces
• 1⁄2 cup  chopped pecans

Directions

1. Preheat the oven to 325°.
2. Grease a 5"x9" loaf pan and set aside.
3. Sift flour, baking powder, and salt into a medium bowl and set aside.
4. Using an electric mixer, cream the butter and gradually add the sugar.
5. Add the eggs, one at a time, beating well after each addition.
6. Blend in vanilla and lemon zest.
7. Mix together 1 cup mashed banana with sour cream in a small bowl.
8. Add 1/3 of the flour mixture into the creamed butter mixture.
9. Blend in 1/2 of the banana mixture, another 1/3 of the flour mixture, remaining banana mixture, then remaining dry mixture, blending well after each addition.
10. Cut remaining banana into ½" chunks and fold into batter.
11. Pour batter into prepared pan and smooth.
12. To make the streusel, put the sugar, flour, and butter in food processor and pulse until crumbly.
13. Add pecans and pulse just until nuts are chopped.
14. Spread streusel evenly over batter, pressing in lightly.
15. Bake for 1 hour and 10 minutes, or until a tester inserted in center comes out clean.
16. Cool in pan on a wire rack for 10 minutes. Turn bread out of pan and cool completely before slicing.