Banana Pecan Bread topped with Crunchy Sugar
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This Banana Pecan Bread is topped with a generous sprinkle of turbinado sugar and is sure to be a crowd pleaser! It is definitely my favorite banana bread recipe! It is made with over-ripe bananas making the bread super moist and full of flavor. Also, the addition of chopped pecans gives the bread the perfect texture and nuttiness.Â
A great thing about this Banana Pecan Bread is that it stays super moist for up to 5 days at room temperature. However, I don’t think it will last that long in any house! It’s that good! I have made three loafs for my parents in the last month! My dad has always made the best banana bread and he even said it was the best he has ever had! My mom loves it with a thin layer of peanut butter and chia seeds on top!
Ingredients in Banana Bread Topped With Crunchy Sugar
- Bananas: Make sure to use extra ripe bananas.
- Sour Cream: Use full-fat for extra moist banana bread.
- Unsalted Butter: Make sure to bring the butter to room temperature.
- Granulated Sugar: Use regular granulated white sugar.
- Eggs: Use large room temperature eggs for this recipe.
- Milk: The recipe uses regular milk that has been brought to room temperature.
- Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
- All-purpose Flour: Make sure to use the spoon-and-level method to ensure the proper amount of flour is used. Adding too much flour will lead to dense and dry muffins.
- Cinnamon: Use 2 full teaspoons ground cinnamon.
- Baking Powder: Leavening agent.
- Baking Soda: Used in conjunction with baking powder for the perfect banana bread texture.
- Salt: Balances the flavor of the banana bread.
- Chopped Pecans:Â The recipe calls for 1 cup chopped pecans.
- Course Sugar: Use a course sugar like turbinado sugar to top each muffin before baking for the perfect crunchy muffin top.
Tips for the Best Banana Bread
- Make sure to use ripe bananas. This makes the bread extra moist and sweet.
- Leave a few lumps when mashing the bananas. This gives the bread the best texture.
- Use full fat sour cream for extra moistness and flavor.
- Once cooled completely, wrap the bread in plastic wrap then aluminum foil.
- Do not skip the sugar topping! It is a must!
Tools for the Best Banana Bread
Other Recipes to Try
Banana Bread Topped with Crunchy Sugar
Course: BreakfastDifficulty: Easy8
servings15
minutes50
minutesSoft and moist banana bread packed with pecans and topped with turbinado sugar!
Ingredients
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
2 ripe bananas, mashed
1/2 cup sour cream
1/2 cup milk
2 tsp vanilla extract
1 1/2 cup all-purpose flour, measured using the spoon-and-level method
2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup pecans, chopped
Turbinado sugar for topping
Directions
- Preheat oven to 350 degrees. Grease or line a loaf pan with parchment paper. Set aside.
- In the bowl of a stand mixer, beat together butter and sugar until light and creamy. Add in eggs, mashed bananas, sour cream, and vanilla extract. Beat until fully combined.
- In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Alternately, add in dry mixture and milk to the wet ingredients. Beat until just combined. Stir in chopped pecans.
- Pour into prepared pan. Heavily sprinkle turbinado sugar onto the top. Bake for 45-50 minutes until golden brown.
- Cool for 15 minutes in pan and then transfer to a wire rack to cool completely. Store covered at room temperature for up to 5 days.
2 Comments
Thank you for the recipe. I’m used to the traditional banana loaf. This is the best recipe. Can’t wait to taste the cake.
Of course!! Enjoy!!