Butter Pecan Banana Bread
User Reviews
4.9
62 reviews
Excellent
Butter Pecan Banana Bread
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Butter Pecan Banana Bread mixes mashed ripe bananas and sour cream into a batter with flour, sugar, and warm spices, folded together with toasted butter pecans for a nutty crunch. Baking it in a loaf pan yields a golden bread with a tender crumb and a buttery, pecan-infused topping when finished with a sliced banana.
Description
Butter Pecan Banana Bread starts by toasting pecans in butter and salt to enhance their flavor before cooling. The bread batter combines sugar and eggs beaten until fluffy, then incorporates melted butter, mashed bananas, sour cream, and vanilla for moisture and tang. Flour, baking soda, cinnamon, and salt are folded in with the pecans to create a spiced batter. Baking at 325°F in a correctly sized loaf pan ensures even cooking without overflow. The bread develops a golden crust with a tender interior, speckled with chopped nuts for crunch. Optionally, sliced banana on top before baking adds a visually appealing, caramelized accent.
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Ingredients
For the butter pecans:
- 2 tablespoons butter unsalted, 28 grams
- 1 cup pecans chopped, halves
- 1/4 teaspoon salt fine
For the banana bread:
- 1 1/2 cups all-purpose flour 191 grams
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt fine
- 1 cup granulated sugar plus 2 tablespoons
- 2 egg at room temperature, large
- 1 unsalted butter melted and cooled, stick, 113 grams
- 1 1/2 cups banana about 3 large bananas, very ripe, mashed
- 2 tablespoons sour cream or plain full-fat yogurt
- 1 teaspoon vanilla extract
Instructions
For the butter pecans:
- In a small skillet over medium heat, melt the butter. Add the pecans and salt and cook, stirring frequently, until the mixture is lightly browned, 5 minutes. Remove from heat and let cool.
For the banana bread:
- Preheat the oven to 325°F. Butter a 9-by-5-inch metal loaf pan (don’t use an 8 ½ by 4 1/2-inch pan, the batter will overflow).
- In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. Reducing to low speed, gradually add in the melted and cooled butter. Add the bananas, sour cream, and vanilla, beating until just combined.
- Using a rubber spatula, fold in the dry ingredients and pecans. Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Bake time for glass or ceramic pans may be longer.
- Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.
- Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).
Notes
- For a decorative topping, add a sliced banana on top of the loaf before baking.
- Ensure using a 9x5-inch loaf pan to prevent batter overflow during baking.
Genuine Reviews
User Reviews
Overall Rating
4.9
62 reviews
Excellent
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