pecan banana bread
Updated: Feb 22, 2021
If you're anything like me, you never throw away your overripe bananers...you just throw 'em into the freezer! And right now in this crazy world (boooo COVID19), eating from the freezer seems to be the right idea...#socialdistancing
I love this recipe because my mom always made it for me and it only uses veg oil so I can conserve my butter for when it really counts! aka slathering it on top of the banana bread.
Don't have any sour cream? use greek yogurt! or marscarpone!! No pecans? try walnuts!! hate nuts? use chocolate chips! not into chocolate like that? go straight bananas!
As you can see, mix and match this bad boy to your heart's desire. And if you're feeling REALLY fancy, make some cream cheese icing to go on top of each slice.
PRO TIP: slice your naner bread and sear that slice in some butter in a pan. Griddled banana bread is gold.
1 1/2 CUPS AP flour
1 1/4 TSP baking soda
2 pinches of salt // 3/4 TSP salt
4 - 5 ripe bananas, peeled and mashed (and defrosted if you're like me :) )
1 CUP dark brown sugar
⅓ CUP sour cream (or mascarpone, or plain whole-milk Greek yogurt)
3/4 CUP veg oil
1/2 CUP chopped pecans, toasted
Throw your chopped pecans on a baking sheet + toast 'em for 5-10 min. once toasted, let them cool for 10 min. (or while you do all of the other things). I usually use the toaster oven here and go until I can smell them. very precise.
Then, preheat your oven to 350 degrees Fahrenheit.
Whisk the veg oil, eggs, mashed bananas, sour cream, and brown sugar together until well incorporated.
In a larger bowl, sift together your salt, flour, and baking soda.
Add your wet ingredients to your dry ingredients and mix until incorporated. The batter doesn't need to be super smooth, but you want to make sure there aren't clumps of flour.
Mix in your cooled, chopped pecans (or choc chips).
Use spray or butter to get the loaf pan greasy + pour in your banana bread batter.
Bake your banana bread until you can stick a knife or toothpick in and it comes out clean (about 50-70 min).
Let the delicious bread rest in the pan for 15 minutes once it has been taken out of the oven.
Use a knife to release the bread and let it continue to cool completely...if you can :)