Butter Pecan Banana Bread (handletheheat)

Butter Pecans

2 T unsalted butter
1 c pecans, chopped
1/4 t fine salt

In a small skillet over medium heat melt the butter. Add the pecans and salt and cook, stirring frequently until the mix is lightly browned, 5 min. Let cool.

Banana Bread

1 1/2 c flour
1 t baking soda
1/4 t ground cinnamon
1/2 t fine salt
1 c & 2 T sugar
2 large eggs
1 stick unsalted butter, melted and cooled
3 very ripe large bananas, mashed
2 T sour cream or plain yogurt
1 t vanilla


Preheat oven to 325° F. Butter a 9 x 5 loaf pan. In a medium bowl combine the flour, baking soda, cinnamon and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 5 min. On low speed gradually add in the melted butter. Add the bananas, sour cream and vanilla, beating until just combined. Using a rubber spatula, fold in the flour and pecans. Pour batter into the prepared loaf pan. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 min before removing from loaf pan to cool completely. Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temp or 2 weeks frozen (thaw overnight at room temp before serving).



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