Cinnamon Pecan Crunch Banana Bread
I don’t know if this happens to you as well, but I have this tendency of buying way more bananas than I ever would be willing to eat.
I believe it’s always great to have a bunch of bananas on the counter for a healthy grab-and-go snack or light breakfast. I often buy them in varying colors of green and yellow to assure I have plenty of time to eat them all. Still, bananas tend to ripen quickly, sometimes a lot faster than I have time to eat them. There’s other stuff to eat, you know how it goes. Life just doesn’t revolve around eating bananas.
So the other day, I approached the kitchen counter and there it was: a bunch of brown and spotted bananas. Since I couldn’t eat them all by myself and there wasn’t anyone around I could bribe to eat, there was but one possibility: make banana bread.
When life gives you brown bananas, you make banana bread. That’s my saying. A great way to turn something not-so-great into something super-yummy.
This Cinnamon Pecan Crunch Banana Bread is no ordinary banana bread. It has a pecan-y caramelized brown sugar and cinnamon topping with a perfect bread density.
Not too sweet, it makes for a great and satisfying banana filled bite with a bit of cinnamon crunch.
It’s perfect for breakfast, for slicing up in a lunchbox, with a cuppa for afternoon tea or for a sweet bite at any time of the day really.
Although I said before that banana bread is a great way to use up overripe bananas, you don’t have to wait until they go brown to get your bake on. If you’ve got firmer bananas, simply pop them in a low oven (no need to peel) until the skins are brown all over. Leave to cool a little, then peel and mash away.
Basically what I’m trying to say here is that there’s no excuse not to make this banana bread. Period.
Cinnamon Pecan Crunch Banana Bread Print this recipe!
Ingredients
Serves 12
Banana bread
2 ripe bananas, mashed
¾ cup sour cream (alternatively you can use Greek yogurt)
1 teaspoon baking soda
½ cup melted butter
2 eggs
1 teaspoon vanilla extract
1 cup sugar (I used brown sugar)
1 ½ cups flour (I used whole wheat flour)
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
Topping
½ cup pecan halves, roughly chopped
¼ cup brown sugar
1 tablespoon flour (I used whole wheat)
1 tablespoon melted butter
¼ teaspoon ground cinnamon
Directions
Preheat oven to 350°F (175°C) and place a rack in the middle. Grease a 9x5-inch loaf pan, or equivalent.
In a small bowl stir together all topping ingredients until well combined. Set aside.
In a large bowl mix sour cream with baking soda and let rest for 5 minutes. Then add melted butter, sugar, eggs, mashed banana, and vanilla extract mixing after each addition.
Add sifted flour with baking powder and cinnamon and fold with a spatula until just combined, do not overmix.
Scrape batter into prepared pan and sprinkle topping over it.
Bake for 50 minutes, until golden-brown.
Transfer the pan to a wire rack to cool for about 15 minutes, then turn the loaf out of the pan to cool completely.
Nutrition facts
One serving yields 267 calories, 14 grams of fat, 33 grams of carbs, and 4 grams of protein.
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