
Brittany Aldridge
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!