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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This can also be made using mini-loaf pans, make this a day ahead it's even better the next day! - bread flour only for this ;-) 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 |
Directions:
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).
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