Banana Bread with Toasted Pecans
Servings 1 9x5 inch loaf
Equipment
- Digital scale (or dry measuring cups and measuring spoons)
- Stand mixer with a paddle attachment (or hand mixer with a large bowl)
- Potato masher (or a fork) – for mashing the bananas
- Whisk
- Silicone spatula
- 9x5-inch loaf pan
- Parchment paper
- Wire rack
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp (6g) baking soda
- ¼ tsp (1.5g) salt
- ½ tsp (1g) ground cinnamon
- ½ cup (1 stick or 113g) unsalted butter, room temperature
- ¾ cup (150g) light brown sugar
- 2 large (114g) eggs, room temperature
- ⅓ cup (80g) sour cream, room temperature
- 2 cups (460g) mashed bananas (approximately 4 large ripe bananas)
- 1 tsp (4g) vanilla extract
- ¾ cup (100g) toasted pecans, chopped
Instructions
Preparation Steps
- Preheat the oven to 350°F/180°C and place the oven rack in the lower third of the oven.
- Prepare a 9X5-inch loaf pan by greasing the bottom and sides and then dusting with flour. Add a piece of parchment paper in the bottom of the pan to ensure the banana bread comes out without sticking to the pan.
Making the Banana Bread
- Whisk the flour, baking soda, salt, and cinnamon together in a large bowl and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy.
- Decrease the speed to medium and add the eggs one at a time, beating well after each addition.
- Beat in the sour cream, mashed bananas, and vanilla extract on medium speed until combined.
- With the mixer running on low speed, slowly add the dry ingredients, and mix until just incorporated. Fold in the pecans using a silicone spatula.
- Pour the batter into the prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cover the loaf with aluminum foil if it starts to brown before the center is fully cooked.
- Remove the banana bread from the oven and allow the bread to cool for 15 minutes before turning the loaf out and allowing to cool completely to room temperature.
Storing the Banana Bread
- Store the banana bread in an airtight container (e.g., wrapped in aluminum foil) up to 2 days at room temperature or up to 1 week in the refrigerator.