my banana nut bread

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By Tonie Osborne
from Nashville, TN

I have adapted this recipe from an old recipe of my mother's... Friends and family love this recipe..

serves Makes 2 loaves 350° oven
prep time 45 Min
cook time 45 Min
method Bake

Ingredients For my banana nut bread

  • 2/3 c
    butter, unsalted and softened
  • 1 c
  • 3
    ripe bananas
  • 3 Tbsp
  • 2
    large eggs
  • 1/3 c
    sour cream or yogurt
  • 1 tsp
    vanilla extract
  • 1 1/2 c
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1 tsp
  • 1 1/2 c
    pecans, in pieces
  • 2 Tbsp
    turbinado sugar for slight crunch (optional)
  • 2
    loaf pans, lightly greased and flour

How To Make my banana nut bread

  • 1
    Preheat oven and toast pecans in a single layer as oven preheats 9-10 minutes, keeping a close eye on them. Once toasted remove to another baking sheet to cool.
  • 2
    Cream butter and sugar until fluffy in a bowl of a stand mixer. Mash bananas with honey then add to butter mixer and mix thoroughly. Add eggs, one at a time, beating well with each egg. Add the sour cream and vanilla.
  • 3
    Sift together flour, baking power and soda, salt and cinnamon and add to banana mixture, 1/2 cup at time, on the Stir setting until just blended. Take bowl off stand and fold in cooled toasted pecans. Turn in the 2 prepared loaf pans and sprinkle each with about 1 tablespoon of Turbinado sugar and bake.
  • 4
    Bake until top springs back when pressed, 45-55 minutes.

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