Description
This Pecan Banana Bread is a moist, flavorful loaf packed with ripe bananas, crunchy pecans, and a hint of warm cinnamon. Perfect for breakfast, a snack, or a sweet treat with coffee!
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream or Greek yogurt
- 3/4 cup chopped pecans (plus extra for topping)
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- Prepare the Batter: In another bowl, beat butter and brown sugar until creamy. Add eggs one at a time, then mix in vanilla, mashed bananas, and sour cream.
- Combine & Add Pecans: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chopped pecans.
- Bake: Pour the batter into the prepared loaf pan and sprinkle extra pecans on top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!
Notes
- Store at room temperature for up to 3 days or refrigerate for a week.
- Add chocolate chips for a sweeter twist.
- Substitute pecans with walnuts or almonds if preferred.
