Back in the Day Bakery Brown Sugar Banana Bread
By Cheryl Day
JUMP TO RECIPE
Difficulty: Easy
Prep time: 10 minutes
Cook time: 45 to 55 minutes
Servings: Makes 1 (9-inch) loaf
Ingredients
- 2 cups unbleached all-purpose flour
- ¾ cup packed light brown sugar
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground mace
- ½ teaspoon ground cinnamon
- 1¼ cups pecans, toasted and chopped
- 1½ cups well-mashed very ripe bananas (about 3 bananas)
- ¼ cup Sour cream
- 2 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 2 tablespoons dark brown sugar for sprinkling (optional)
Directions
Position a rack in the lower third of the oven and preheat the oven to 350˚F. Lightly spray a 9-by-5-inch loaf pan with vegetable oil spray and line the bottom with parchment.
In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon, and pecans; set aside.
In a medium bowl, mix the mashed bananas, sour cream, eggs, butter, and vanilla with a sturdy wooden spoon. Gently fold the banana mixture into the flour mixture until just combined.
Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. If using, sprinkle the dark brown sugar on top of the loaf. Bake for 45 to 55 minutes, until the loaf is golden brown and a cake tester inserted in the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack.
Serve warm or at room temperature. Wrapped in parchment, the bread will keep at room temperature for up to 3 days.
Variation: Omit the pecans and fold in ½ cup semisweet chocolate chips instead.