Banana Bread with Toasted Pecans
Banana bread is good. But banana bread with toasted, buttered pecans? That’s great. The addition of the buttered pecans might just make this the best banana bread you’ve ever tasted.
MIO Products in Banana Bread with Toasted Pecans
Hiland Unsalted Butter – Hiland provides Oklahoma and surrounding areas with the highest quality and locally sourced dairy products. Hiland unsalted butter is perfect for baking and is a no-brainer add-in for this banana bread.
Knight Pecan Farm Pecan Halves – Knight Pecan Farms began with a humble pecan orchard and an appreciation for honest work. As the trees and business grew, the Oklahoma farm became renowned for some of the best pecans on the market. These delicious pecans are even better toasted and are the perfect topping for the Banana Bread with Toasted Pecans.
Shawnee Mills Flour – Shawnee Milling Co. prides itself on the quality of their products, a tradition that families have enjoyed for years. Located in the heart of the wheat belt, they meet customers’ custom milling and mixing needs with state-of-the-art flour and corn milling facilities. A proud Made in Oklahoma product, this flour is great for all of your recipes.
Equally Yolked Eggs – Equally Yolked Eggs are socially, ethically, and environmentally conscious. With biodegradable cartons and pasture-raised hens, you can feel good about using these eggs in your banana bread.
Hiland Sour Cream – Hiland Sour Cream is fresh, local, and high-quality. This sour cream is an essential addition to the banana bread with toasted pecans.
Griffin’s Vanilla – Griffin Food Co. has been sharing the great tastes of life since 1908! Griffin Foods has been recognized as a family favorite for Syrups, Mustards, and Cane Sweeteners but also as a trusted ingredient with Corn Syrup, Imitation Vanilla, and Molasses. We couldn’t think of a better vanilla for this delicious Banana Bread with Toasted Pecans.
Ingredients
- 2 tablespoons Hiland Unsalted Butter
- 1 cup Knight Pecan Farm pecan halves
- 1/4 teaspoon fine salt
- 1 1/2 cups Shawnee Mills Flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1cup +2 tablespoons granulated sugar
- 2 Large Equally Yolked Eggs, at room temperature
- 1 stick Hiland Unsalted butter, melted and cooled
- 1 1/2 cups mashed ripe bananas (about 3 large bananas)
- 2 tablespoons Hiland Sour Cream
- 1 teaspoon Griffin’s Vanilla
- To toast pecans: Melt butter in a small skillet over medium heat. Add pecans and salt, cooking and stirring until lightly browned. Remove from heat, let cool then chop. Set aside.
- To make the banana bread: Preheat the oven to 325 degrees. Butter a 9-by-5-inch loaf pan.
- In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.
- 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 minutes. Reducing to low speed, gradually add in the melted and cooled butter. Add the bananas, sour cream and vanilla, beating until just combined. - Using a rubber spatula, fold in the dry ingredients and pecans. Pour the batter into the loaf pan. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool 20 minutes before removing from pan.