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Moist and flavorful Banana Bread with toasted pecans. This will be your favorite banana bread recipe ever!
There’s just something about banana bread. The simplicity of its flavor. The crunch of the nuts. If you are a banana bread lover, this is the banana bread recipe that you need to make.
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To Make this Banana Bread recipe you will need:
- pecans
- all-purpose flour
- baking soda
- baking powder
- sea salt
- ground cinnamon
- unsalted butter
- sugar
- brown sugar
- eggs
- vanilla extract
- bananas
- sour cream
- turbinado or raw sugar
- aluminum foil
- loaf pan
- mixing bowls
- mixer
- skillet
I have made several versions over the years, but I think that this is the best one I have ever made. You will love this bread!
Watch me make this Banana Bread in the video below:
To begin, preheat your oven to 350 degrees.
Toast your pecans by placing them in a small, heavy skillet over medium dry heat. This should be a dry skillet with no oil.
Heat the pecans, stirring often, until they are fragrant and have turned a deeper shade of brown. Be sure not to scorch them or they will be bitter. Set them aside for now.
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Take the few extra minutes to toast your pecans before you mix them into the bread. It is worth it!
In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set it aside.
In your mixing bowl, combine melted butter and sugars. Beat these until they are light and creamy.
Beat in two eggs and the additional egg yolk, along with vanilla extract.
Mix in the mashed bananas.
Add in half of the flour mixture and mix until combined.
Add in the sour cream, mixing until combined.
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Add in the remaining flour mixture. Mix until combined, making sure the scrape the bowl with a rubbers spatula.
Fold in the toasted pecans.
Spread the batter in a standard 9 x 5 inch loaf pan that has been greased and floured or sprayed with baking spray. (The spray that contains flour.) Better yet, use my Baking Spray Replacement.
Sprinkle the coarse turbinado/raw sugar over the top.
Bake this for 30 minutes. Carefully cover the pan with foil and bake for another 40 minutes, or until it tests done in the center with a wooden pick.
Cool the bread in the pan on a cooling rack for 10 minutes. Remove it from the pan and cool in completely.
Enjoy!
Browse all of my Quick Bread Recipes Here
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!
Constance Smith – Cosmopolitan Cornbread
Moist and flavorful Banana Bread with toasted pecans. This recipe makes one loaf.
4.63 from 16 votes
Print Recipe Save this on Pinterest
Prep Time 10 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Breads, Quick Breads
Cuisine American
Servings 10
Calories 321 kcal
Equipment
aluminum foil
Ingredients
- 1/2 c chopped pecans
- 2 c all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt, I use fine sea salt
- 1/8 teaspoon ground cinnamon
- 1/4 c unsalted butter, 1/2 stick, melted and slightly cooled
- 2/3 c sugar
- 1/2 c brown sugar
- 2 whole eggs, plus one yolk
- 1 teaspoon vanilla extract
- 1 1/2 c mashed bananas, this will use approximately 4 bananas, but be sure to measure it
- 1/3 c sour cream
- 2 Tb turbinado or raw sugar
Instructions
To begin, preheat your oven to 350 degrees.
Toast your pecans by placing them in a small, heavy skillet over medium dry heat. This should be a dry skillet with no oil. Heat the pecans, stirring often, until they are fragrant and have turned a deeper shade of brown. Be sure not to scorch them or they will be bitter. Set them aside for now.
In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set it aside.
In your mixing bowl, combine the melted butter and sugars. Beat these until they are light and creamy.
Beat in the two eggs and the additional egg yolk, along with the vanilla.
Mix in the mashed bananas.
Add in half of the flour mixture and mix until combined.
Add in the sour cream, mixing until combined.
Add in the remaining flour mixture. Mix until combined, making sure the scrape the bowl with a rubbers spatula.
Fold in the toasted pecans.
Spread the batter in a standard 9 x 5 inch loaf pan that has been greased and floured or sprayed with baking spray. (The spray that contains flour.)
Sprinkle the coarse turbinado/raw sugar over the top.
Bake this for 30 minutes. Carefully cover the pan with foil and bake for another 40 minutes, or until it tests done in the center with a wooden pick.
Cool the bread in the pan on a cooling rack for 10 minutes. Remove it from the pan and cool in completely.
Enjoy!
Nutrition
Serving: 1cCalories: 321kcalCarbohydrates: 52gProtein: 5gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 49mgSodium: 225mgPotassium: 210mgFiber: 2gSugar: 29gVitamin A: 262IUVitamin C: 3mgCalcium: 45mgIron: 2mg
Nutritional information is auto-generated and the accuracy is not guaranteed.
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