Ingredients
-
1/2
-
1/2
-
1/2
-
2
-
1/2
-
2
-
2
-
2
-
2
-
1
-
1
-
3/4
-
-
-
Directions
Banana-Pecan Bread, This can also be made using mini-loaf pans, make this a day ahead it’s even better the next day! — bread flour only for this ;-), This was the moistest recipe for banana bread I’ve made used non-fat plain yogurt instead of sour cream This decreased the fat content but not the taste , This was the moistest recipe for banana bread I’ve made used non-fat plain yogurt instead of sour cream This decreased the fat content but not the taste
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Steps
|
1
Done
|
Set Oven to 350 Degrees (set Oven Rack to Second-Bottom Position). |
|
2
Done
|
Grease a 9 X 5-Inch Baking Pan and Line the Bottom of the Pan With Parchment Paper. |
|
3
Done
|
in a Large Bowl Beat the Butter With Sugars and Vanilla Until Light and Fluffy (about 3-4 Minutes). |
|
4
Done
|
Add in Eggs, Sour Cream and Mashed Bananas; Mix Well Until Combined. |
|
5
Done
|
in a Small Bowl Sift Together the Bread Flour With Baking Powder, Baking Soda and Salt; Add to the Creamed Mixture and Mix With a Wooden Spoon Until Just Combined (do not Overmix!). |
|
6
Done
|
Stir in Pecans. |
|
7
Done
|
Transfer the Mixture to Prepared Baking Pan. |
|
8
Done
|
Bake For About 55-70 Minutes or Until the Loaf Tests Done (tent Foil Over the Top of the Loaf If Browning Too Much). |
