BANANA-PECAN BREAD

Banana-Pecan Bread image

This can also be made using mini-loaf pans, make this a day ahead it's even better the next day! --- bread flour only for this ;-)

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 1h5m

Yield 1 (9x5-inch) loaf

Number Of Ingredients 12

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Ingredients

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup light brown sugar (or use all white)
2 large eggs, beaten (room temperature)
1/2 cup sour cream (room temperature)
2 large bananas, mashed (do not puree)
2 teaspoons vanilla
2 cups sifted bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt (can use a bit more salt)
3/4 cup chopped pecans

Steps:

Set oven to 350 degrees (set oven rack to second-bottom position).
Grease a 9 x 5-inch baking pan and line the bottom of the pan with parchment paper.
In a large bowl beat the butter with sugars and vanilla until light and fluffy (about 3-4 minutes).
Add in eggs, sour cream and mashed bananas; mix well until combined.
In a small bowl sift together the bread flour with baking powder, baking soda and salt; add to the creamed mixture and mix with a wooden spoon until JUST combined (do not overmix!).
Stir in pecans.
Transfer the mixture to prepared baking pan.
Bake for about 55-70 minutes or until the loaf tests done (tent foil over the top of the loaf if browning too much).

Nutrition Facts : Calories 3754.4, Fat 188.3, SaturatedFat 82.2, Cholesterol 717.6, Sodium 3045.8, Carbohydrate 480.3, Fiber 21.7, Sugar 245, Protein 53.5