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Pecan Banana Bread

Wonderful flavors come together in this Best Banana bread recipe.
Course Breakfast, Breakfast or Brunch
Cuisine American, Southern
Keyword banana bread recipe, farmhouse rules banana bread, pecan banana bread
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 3 loaves
Calories 2296kcal
Author Jessica Robinson

Ingredients

  • 1 cup unsalted butter (softened) OR vegetable shortening
  • 2 cups firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 3-4 ripe bananas mashed
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups full-fat sour cream or full-fat buttermilk
  • 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

Instructions

  • 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.

Nutrition

Calories: 2296kcal | Carbohydrates: 341g | Protein: 32g | Fat: 93g | Saturated Fat: 23g | Cholesterol: 231mg | Sodium: 1582mg | Potassium: 1315mg | Fiber: 9g | Sugar: 198g | Vitamin A: 590IU | Vitamin C: 10.2mg | Calcium: 423mg | Iron: 10.7mg