The Best Banana Bread

Prep Time10

Cook Time1 20

Total Time1 30

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

½ c chopped pecans
2 c all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt I use fine sea salt
⅛ teaspoon ground cinnamon
¼ c unsalted butter 1/2 stick, melted and slightly cooled
⅔ c sugar
½ c brown sugar
2 whole eggs plus one yolk
1 teaspoon vanilla extract
1 ½ c mashed bananas this will use approximately 4 bananas, but be sure to measure it
⅓ c sour cream
2 Tb turbinado or raw sugar

To begin, preheat your oven to 350 degrees.
Toast your pecans by placing them in a small, heavy skillet over medium dry heat. This should be a dry skillet with no oil. Heat the pecans, stirring often, until they are fragrant and have turned a deeper shade of brown. Be sure not to scorch them or they will be bitter. Set them aside for now.
In a bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set it aside.
In your mixing bowl, combine the melted butter and sugars. Beat these until they are light and creamy.
Beat in the two eggs and the additional egg yolk, along with the vanilla.
Mix in the mashed bananas.
Add in half of the flour mixture and mix until combined.
Add in the sour cream, mixing until combined.
Add in the remaining flour mixture. Mix until combined, making sure the scrape the bowl with a rubbers spatula.
Fold in the toasted pecans.
Spread the batter in a standard 9 x 5 inch loaf pan that has been greased and floured or sprayed with baking spray. (The spray that contains flour.)
Sprinkle the coarse turbinado/raw sugar over the top.
Bake this for 30 minutes. Carefully cover the pan with foil and bake for another 40 minutes, or until it tests done in the center with a wooden pick.
Cool the bread in the pan on a cooling rack for 10 minutes. Remove it from the pan and cool in completely.
Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/best-banana-bread/