Very Vanilla Banana Bread |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 3 |
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This recipe was adopted from an old cookbook called Texas Cookin and is unlike any banana bread recipe I have ever tried. It is hands down the best banana bread and I wouldn't think of making another recipe. Just try it and you will see. The bread comes out in a perfect loaf, with a streusel like top and bottom that is so scrumptious! Ingredients:
2 tablespoons butter, softened |
1/2 cup chopped pecans |
1/4 cup packed brown sugar |
1 teaspoon vanilla extract |
1/2 cup butter, softened |
1 cup sugar |
2 eggs, slightly beaten |
1 cup mashed ripe banana |
1/2 cup sour cream |
2 teaspoons vanilla extract |
2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
Directions:
1. Pre-heat oven to 350 degrees.
2. Combine the initial 2 tablespoons of butter and next three ingredients; mix with fork until crumbly. Set aside.
3. Cream the 1/2 cup butter and 1 cup sugar in bowl until light and fluffy (about 8-10 minutes).
4. In separate bowl blend eggs with bananas sour cream and 2 teaspoons of vanilla.
5. Gradually add this mixture to creamed butter and sugar and mix well.
6. In a separate bowl, mix together flour, baking powder, baking soda and salt.
7. Stir into banana mixture until just blended.
8. Sprinkle half of the pecan mixture over bottom of greased loaf pan.
9. Add batter; sprinkle remaining pecan mixture over top.
10. Bake at 350 degrees for 50 minutes.
11. Remove to wire rack to cool.
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