Cinnamon Banana Bread
This easy banana bread recipe is a simple standout with brown sugar, pecans and sour cream to guarantee the absolute best, most moist slice of homemade heaven around!
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Servings: 5 people
Ingredients
- 1.5 C brown sugar, packed
- ½ stick butter, room temperature
- ⅓ C sour cream
- 3 large eggs, room temperature
- 2 teaspoon vanilla
- 4 medium ripe bananas
- 2.5 C flour, spooned & leveled
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¾ C chopped pecans, (or walnuts)
Topping
- 1 tablespoon rolled oats
- ⅛ teaspoon cinnamon
- 1 teaspoon chopped nuts
- 1 teaspoon coarse sparkling sugar
Instructions
- Preheat oven to 350° Fahrenheit. Lightly grease a 9x5 loaf pan.
- Coarsely mash bananas & set aside. In a small mixing bowl, mix together flour, soda, cinnamon, salt & baking powder. Set aside. In separate small bowl, mix together topping ingredients & set aside.
- Using a mixer, cream butter, sugar & sour cream until smooth. Add eggs one a time, mixing one in before adding the next. Add vanilla.
- Add flour mixture to wet ingredients a little at a time. When it is all incorporated, add nuts. Add bananas last. Fold in gently so that the bananas stay chunky and don't break down too much.
- Pour batter into loaf pan. Top with topping ingredients. Gently pat toppings into batter. Bake in preheated oven for 60-65 minutes. Loosely cover with foil after the first 30 minutes to keep the top from over browning. Bread is done when toothpick inserted in the middle of the loaf comes out clean. Remove from oven and cool in loaf pan on a wire rack.
Notes
The cinnamon in this recipe does give the recipe a browner appearance than other banana bread recipes.