Who would think something so “ewww” would make something so “yummm!”  This is my favorite banana bread recipe and it makes a large, moist loaf.  I always get compliments and asked for the recipe.  Of course it helps having fresh pecans and not the rancid store-bought ones.  That reddish color is not natural!!!  Walnuts are a good substitute.  Another hint: if you do not have enough bananas you can add applesauce to make up the difference.  I wonder what the bread would taste like with all applesauce?  Anyway, here is the recipe,enjoy.


Banana, Sour Cream, Pecan Loaf



2/3     cup butter, softened

1 1/3   cup sugar

2 3/4   cup flour

1        tsp. baking powder

1        tsp. baking soda

1/2     tsp. salt

2        large eggs, lightly beaten

1 1/2   cup mashed very ripe bananas

1/2     cup sour cream

1        cup chopped nuts


  1. Heat oven to 350° F.  Grease and flour a 9”x5”x3” loaf pan (I use an insulated loaf pan)
  2. Cream butter; gradually add sugar beating at medium speed until light and fluffy
  3. Combine flour, baking powder, baking soda and salt in a separate bowl and set aside.
  4. Combine eggs, mashed bananas, and sour cream in a small bowl stirring well and set aside.
  5. Add flour mixture to creamed butter/sugar mixture alternately with banana mixture.  Be sure to begin and end with the flour mixture and mix thoroughly after each addition.
  6. Stir in nuts
  7. Pour mixture in prepared pan
  8. Bake at 350° for 1 ¼ hours or until a wooden toothpick inserted in the center of loaf comes out clean.  You may have to cover with aluminum foil midway through baking to keep the loaf from over browning on the top.
  9. Let cool in pan for 10 minutes.  Remove to wire rack and cool completely



Ready to Eat

Ready to Eat