Growing up on a farm, my mom baked everything from scratch. Pretty much anything was whipped up in a frenzy in her farm kitchen. If you craved a certain dessert, you put your request in. Because my parents certainly weren’t buying something from the store. One of our favorite things to bake in our farm kitchen is my Pecan Banana Bread. Pull them out of the oven and barely let them cool before you are cutting into a loaf and slathering it with a pad of Cabot butter.
This particular recipe is one I created a few years back. But, like any good recipe, sometimes you tweak it to perfect it more. If you’ve not yet invested in a stand mixer, now is the time. There are two in my kitchen. One that is a 10-quart mixer, which I use for breads and bigger batches. The other is an almond color 4.5-quart KitchenAid, which has lots of history, as it was a wedding gift from my grandmother Lamothe. And, it still sits today on my kitchen counter. I use this mixer often to test recipes.
- 1 cup unsalted butter, softened
- 2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 3 ripe bananas, mashed
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups full-fat sour cream
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2-3/4 cup chopped pecans
- Preheat the oven to 350 degrees F. Spray three 9 x 5- inch bread loaf pans with cooking spray or line with paper liners. (This makes cleanup very easy)
- In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter with the brown sugar and sugar. Add the eggs, one at a time, incorporating well. Scrape the bottom and sides of the bowl with a rubber spatula occasionally. Add the bananas, vanilla extract and sour cream to the mixture and combine. Add the flour, baking soda, baking powder, and salt, stirring to combine. Once mixed thoroughly, fold in the pecans.
- Divide the batter evenly into the prepared baking pans. Place the baking pans on a half sheet pan, lined with parchment paper. Bake for 50-60 minutes, or until a toothpick when inserted comes out clean. Rotate your breads once through the baking process, so they bake evenly. Let cool on baking racks.