banana sweet bread

Name: Banana Sweet Bread
Prep time: 15 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) all-purpose flour (250 grams); 1 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon; 1/2 cup(s) salted butter, softened; 1 cup(s) light brown sugar, packed (150 grams); 2 large eggs, room temperature; 1/3 cup(s) sour cream, room temp; 1 teaspoon(s) vanilla; 2 cup(s) mashed bananas (about 3-4 really ripe); 1 cup(s) chopped pecans (large pieces)

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Jennifer S

Philadelphia, PA

Updated on Aug 14, 2024

This banana bread came about because I had bananas that turned dark on me very quickly, and this just evolved and is now a favorite in my house. It originally was my mom's, and she used more bananas than I do, but that happened because I didn't have her quantity. Still turned out great.

Rate

Finished bread, little well done. I like the crispy edges.

prep time 15 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

2 cups all-purpose flour (250 grams)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup salted butter, softened
1 cup light brown sugar, packed (150 grams)
2 large eggs, room temperature
1/3 cup sour cream, room temp
1 teaspoon vanilla
2 cups mashed bananas (about 3-4 really ripe)
1 cup chopped pecans (large pieces)

How To Make banana sweet bread

Step 1

Set rack in middle, preheat oven to 350 degrees F. Grease a metal 9x5 loaf pan and set aside.

Step 2

Whisk together the flour, baking soda, and cinnamon. Set aside.
Step 3

In the bowl of a stand mixer using a paddle attachment or with a hand mixer, beat the butter and brown sugar together on a medium high speed. Beat about 3-5 minutes until light and fluffy; scrape the sides. Keep the mixer running and add the eggs, one at a time. Mix until blended. Beat in the sour cream, vanilla, and bananas. (I like to add the bananas and just give it a stir.)
Step 4

Put the mixer on low and add the dry ingredients a little at a time until blended. Stir in the pecans.
Step 5

Pour batter into the pan and bake about 60 minutes. If it gets dark too quickly, cover with aluminum foil. Let cool in pan about 30 minutes then turn out to cool completely. This keeps about 2-3 days room temperature but longer in the refrigerator.
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