Two slices of pecan banana bread placed on a plate

Lovely Loaves

Banana bread with toasted pecans

By MIO Coalition September 2024

Ingredients

Toasted Pecans:

2 tablespoons Hiland unsalted butter
1 cup Knight Pecan Farm pecan halves
1/4 teaspoon fine salt

For the banana bread:

1 1/2 cups Shawnee Mills flour
1 teaspoon baking soda
1/4 teaspoon ground SavorySpice cinnamon
1/2 teaspoon fine salt
1 cup plus 2 tablespoons
granulated sugar
2 large Equally Yolked Eggs, at
room temperature
1 stick Hiland unsalted butter,
melted and cooled
1 1/2 cups mashed ripe bananas
(about 3 large bananas)
2 tablespoons Hiland sour cream
1 teaspoon Griffin’s vanilla

Directions

To toast pecans: Melt butter in a small skillet over medium heat. Add pecans and salt, cooking and stirring until lightly browned. Remove from heat, let cool then chop. Set aside.

To make the banana bread: Preheat the oven to 325 degrees. Butter a 9-by-5-inch loaf pan. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. Reducing to low speed, gradually add in the melted and cooled butter. Add the bananas, sour cream and vanilla, beating until just combined. Using a rubber spatula, fold in the dry ingredients and pecans. Pour the batter into the loaf pan. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool 20 minutes before removing from pan.

Category: Lovely Loaves