Pecan & Sour Cream Loaf

This is basically banana bread except extra sweet, sour & nutty! This pecan and sour cream loaf is super fast and no fuss for when you need to whip up a sweet treat in a hurry!

INGREDIENTS

• 1 1/2 cups plus of all-purpose flour

• 1¼ teaspoons baking soda

• 1 teaspoon of salt (I use Maldon)

• 1 cup (packed) soft brown sugar

• ⅓ cup sour cream

• 60 grams of unsalted butter, room temperature

• 2 eggs

• 4 large overripe bananas, mashed

• ½ cup of pecans, roughly chopped and divided

INSTRUCTIONS

• Preheat oven to 155°C (fan forced) or 350°F. Line a standard loaf pan with baking paper, or generously grease with butter.

• In a large bowl, add flour, baking soda, and salt, and whisk well until thoroughly mixed.

• Using an electric mixer on medium-high speed, beat brown sugar, sour cream, and butter in a large bowl until the mixture is creamy and light in colour. On a low speed, add eggs one at a time, and then the mashed banana, beating to blend after each addition to ensure they are well incorporated.

• Next add flour mixture, and mix using a wooden spoon or spatula until just combined (be careful not to over mix!). Fold in half the nuts, and scrape mixture into prepared pan and top with remaining pecans.

• Bake loaf for around a hour, until a tester inserted into the centre of the bread comes out clean. After 15 minutes, turn out the loaf onto a wire wrack or board and let cool slightly before slicing. Enjoy!