Growing up on our small Connecticut family farm, my mom baked everything from scratch. On a weekly basis, homemade cookies, cinnamon rolls and sourdough breads were whipped up in her farm kitchen. If you craved a certain dessert, you put in your request. My parents certainly weren’t buying something store-made. One of our favorite things to bake in our farm kitchen is my Pecan Banana Bread. These breads barely have time to cool before people in our household 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 a barn red color 7-quart professional series KitchenAid. I use this mixer often to test recipes. My grandmother bought me an almond color 4.5-quart KitchenAid mixer as a wedding gift. That mixer started my early days of recipe development. I had used it so much, it had two rebuilds and is now retired. What a great gift for someone who loves to bake!
These yummy Pecan Banana Breads make wonderful gifts for Christmas and the holidays. Simply buy some clear twist tie bags (Walmart carries them in the aisle with the plastic wrap, aluminum foil, etc.) and slide in the breads. For a finishing touch tie on red and white bakers twine with a brown Kraft tag. Then hand write “Banana Bread” on the tag. Simple and surely to be enjoyed!
Try some of my other recipes- including Southwestern Chicken and Avocado Tomato Salad
Pecan Banana Bread
- 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
- 4 cups all-purpose flour
- 1 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.