Moist Banana Pecan Bread
Indulge in the ultimate comfort treat with this Moist Banana Pecan Bread, a luscious loaf bursting with natural sweetness from ripe bananas and a rich, nutty crunch from toasted pecans. This classic recipe is elevated by the addition of sour cream, ensuring every bite stays irresistibly moist and tender. A hint of cinnamon adds a warm depth of flavor, while a blend of granulated and brown sugar creates a perfectly balanced sweetness. Easy to prepare in just 15 minutes, this banana bread bakes to golden perfection in under an hour. Ideal for breakfast, dessert, or as a mid-day snack, it’s a crowd-pleasing favorite that pairs beautifully with a cup of coffee or tea. Perfect for using up overripe bananas, this timeless recipe is a must-try for home bakers and banana bread lovers alike!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup sour cream
- 1 cup pecans
- 1 tablespoon all-purpose flour (for tossing pecans)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Set aside.
In a microwave-safe bowl, melt the butter, then let it cool slightly. Stir the melted butter into the mashed bananas.
Add the granulated sugar, light brown sugar, eggs, and vanilla extract to the banana mixture. Whisk until well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet banana mixture, stirring gently with a spatula until just combined. Avoid overmixing to prevent dryness.
Fold in the sour cream to create a moist batter.
Toss the chopped pecans in 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the pecans into the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and onto a wire rack to cool completely.
Slice and serve. Enjoy!
Nutrition Facts
Calories |
3526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.0 g | 200% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 21.6 g | ||
| Cholesterol | 554 mg | 184% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 507.7 g | 185% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 263.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 404 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
