Banana-Pecan Bread

Submitted 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 ;-)"

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 1 (9x5-inch) loaf

ingredients

• 1⁄2 cup butter, softened
• 1⁄2 cup white sugar
• 1⁄2 cup light brown sugar (or use all white)
• 2 large eggs, beaten (room temperature)
• 1⁄2 cup sour cream (room temperature)
• 2 large bananas, mashed (do not puree)
• 2 teaspoons vanilla
• 2 cups sifted bread flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 pinch salt (can use a bit more salt)
• 3⁄4 cup chopped pecans

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).

Reviews

[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.

 

[Rita1652]

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.

 

[Bev I Am]

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 : )

 

[nita 284904 souther]

Made this yesterday, 7-16-06, doubled the recipe ,used Domino Pure D'Lite Sugar Blend and Splenda Brown Sugar Blend, used 1/2 tsp. salt,results couldn't have been better. Texture, moistness , taste and ease of removing from pan. Covered bottom of pan with parchment paper like you said. I let the loaves set a little over 5 minutes before removing from pan...Kitten you say it's better the second day, don't see how that's possible since it was so good the first day. Thanks for posting.