Name: Banana-Pecan Bread
Yield: 4 servings
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

Servings: 4 persons

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

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).

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Banana-Pecan Bread

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