Peggy’s made a wonderful Moist Butter Pecan Banana Bread, and here Peggy has used mini loaf pans designed for the festive season. They sure are cute!
When you take a look at the ingredients you will know this is going to be a moist, delicious tasting cake and very popular too!
You can of course make this using a regular size loaf pan, just check the timings below for baking.
What a delight!
Recipe By Peggy Mitchell
Prep Time: 10 minutes
Cook Time: 20 – 30 minutes
Yield: 16 mini loaves
You will need 16 x mini loaf containers measuring 3 1/2 inch x 2 inch or 1 regular loaf pan.
1 cup of mashed bananas (fully ripened)
1 stick or 1/2 cup of unsalted butter room temp.
1 cup of sugar
2 large eggs
1 tsp. baking soda
2 TBS cinnamon
1 tsp. salt
1/2 cup sour cream
1 tsp. vanilla extract
1 cup chopped pecans
1 1/4 Cups all-purpose flour
For the pecans:
2 Tablespoons of butter
1/4 cup of brown sugar
Set oven to 350 F / 180 C/ Gas 4
1. Cooked the pecans in the 2 tablespoons of butter and 1/4 cup of brown sugar, keep on the heat until it comes to a boil then remove and let cool.
2. Add bananas to your mixer with your butter, sugar, eggs, salt, pecan mixture and sour cream. Now add your dry ingredients. Let mix for up to 5 minutes.
3. Place batter in the loaf pans and bake for 20 to 30 minutes. Keep an eye on them as some may cook quicker than the others. Test by using a toothpick, if it comes out clean, they are done!
**** To bake using a regular loaf pan, oven temperature is the same, and cook time will be approximately 1 hr 15 minutes. (check after 1 hour if it is done).