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Pecan Banana Bread Recipe

Banana's are a sneaky fruit that after only a few days will start to ripen. As I don't like things to go to waste in my kitchen, I either freeze them or make a delicious banana bread recipe. After playing with different textures I found the secret to a good cake is with a cream filling i.e. sour cream, cream cheese, mascarpone or yogurt. This recipe below uses sour cream to give it some density. Bon app!

Time: 1 hr 15min Yields: 10


  • tbsp butter for mold

  • 1½ cups all-purpose flour

  • 1¼ teaspoons baking soda

  • ¾ teaspoon kosher salt

  • 1 cup dark brown sugar (option to use white sugar if you prefer)

  • ⅓ sour cream (anything close to this texture like yogurt, mascarpone or cream cheese will work as well)

  • ¼ cup (½ stick) unsalted butter, room temperature

  • 2 large eggs

  • 3 large very ripe bananas, mashed (about 1½ cups)

  • ½ cup chopped pecans (optional)


  • Preheat oven to 350°. Grab your 8½x4½" loaf pan paint tbsp melted butter on base and sides. Line your mold with parchment paper.

  • Add dry ingredient to a bowl and whisk flour, baking soda, and salt.

  • Using an electric mixer on medium-high speed or whisk, beat brown sugar, sour cream, and butter in a large bowl until light and fluffy, roughly for 4 minutes or so. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

  • Reduce speed to low, add flour mixture, and mix until just combined. Add bananas and mix just until combined. Fold in pecans, if using. Scrape batter into prepared pan; smooth top.

  • I like my bread moist, so I remove it at 50 min. Another option is to bake until a tester inserted into the center comes out clean. Transfer pan to a wire rack and let bread cool in pan 1 hour. Remove and let rest at cool before slicing to preserve moisture.

Bon appétit mon amis!

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