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  • 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!


  • 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


  • 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!

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