Best Pecan, Sour Cream, Banana Bread

Banana bread is one of my favorite things to enjoy in the morning for breakfast! There really is nothing like a warm slice of banana bread with melted butter. My Aunt Charisse always makes banana bread for us on family vacations and it was one of the things the girls and I look forward to the most. I swear she can bring four loaves and it’s not enough.

This is my personal spin on the classic banana bread recipe. I know most banana breads call for walnuts. But I am in New Mexico. And New Mexico is famous for its pecans! Our state is the largest producer of pecans in the nation. So I incorporate chopped pecans into this recipe instead.

I love adding dairy products anywhere and everywhere I can in recipes! Adding sour cream or yogurt to the classic banana bread recipe can make it so much more moist. I highly recommend giving it a try!

Also, to save enough bananas (because 6 ripe bananas is kind of a lot), I freeze bananas as they become over ripe for a couple of weeks before making the recipe. Once you have a banana that is overly-ripe, throw it in the freezer. And then simply defrost the bananas a couple of hours before you are ready to bake or defrost in the microwave.

This recipe makes two loaves. I love being able to freeze one to save for later. And to grease the pans, I recommend using the wax paper from the butter sticks. There is usually a little butter left on the paper and smear it on the inside of the pan. Then I add a little flour to each pan. Using this method, the loaves literally fall out of the pan completely intact. It is so easy! Once its done, slice off a piece, add some butter and enjoy!

Udderly bananas,

New Mexico Milkmaid

Author: Tara

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The Best Pecan Sour Cream Banana Bread

Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M

Ingredients:

• 6 Ripe Bananas
• 1 cup Sour Cream (or Yogurt)
• 1 cup of Butter (2 sticks) softened
• 2 cups of Sugar
• 4 Eggs
• 2 tsp Vanilla
• 1 tsp Salt
• 2 tsp Baking Soda
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg
• 3  1/4 cups Flour
• 2 cups Pecans (chopped)
• 1 cup Chocolate Chips (optional)

Instructions:

1. Preheat oven to 350 degrees. 
2. Grease and flour two 9-inch loaf pans. To grease, I recommend using the wax paper from the softened butter to grease the pan. Then add a coating of flour (about 1 tablespoon of flour per pan)
3. In a large bowl, cream the butter with the sugar until fluffy. In a separate bowl beat the eggs. Add the eggs to the butter/sugar mixture and mix well.
4. Add the flour, baking soda, and salt into the butter mixture. Mix well.
5. Add the sour cream, bananas (mashed), vanilla, cinnamon, and nutmeg until well combined.
6. Fold in the pecans and chocolate chips.
7. Pour mixture into prepared pans and bake for 55 minutes to 1 hour. (Cook until golden brown and a toothpick inserted into the center comes out clean.)
8. Cool for 15 minutes and then turn the loaf onto a rack.

Notes:

This recipe makes two loaves. I typically freeze one loaf to enjoy later. For the bananas, I save over-ripe bananas by freezing them until I have 6 to make this recipe. To freeze, I place the whole banana in the freezer. I defrost a couple of hours before I plan on cooking or I defrost in the microwave.

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