photo by Rita1652
- Ready In:
- 1hr 5mins
1 (9x5-inch) loaf
- 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
- Set oven to 350 degrees (set oven rack to second-bottom position).
- Grease a 9 x 5-inch baking pan and line the bottom of the pan with parchment paper.
- In a large bowl beat the butter with sugars and vanilla until light and fluffy (about 3-4 minutes).
- Add in eggs, sour cream and mashed bananas; mix well until combined.
- 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!).
- Stir in pecans.
- Transfer the mixture to prepared baking pan.
- 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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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.