Banana Nut Bread with Honey Butter

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

This delicious banana bread is baked with crushed pecans added to the dough, which impart a unique, slightly spicy aroma and a pleasant texture. The bananas are pre-mashed to a visibly chunky consistency, which will also contribute to the texture of the bread. The banana and sour cream also make the bread very soft and moist. Slice the finished banana-nut bread and serve warm or at room temperature with fragrant honey butter. It's easy to make: beat soft butter with a couple of tablespoons of honey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

110 g butter, room temperature + extra for greasing the pan
1.5 cups flour + extra for dusting the pan
1 teaspoon of baking soda
1 teaspoon baking powder
1 teaspoon of salt
3 large overripe bananas
1 cup granulated sugar
2 large eggs
0.5 cup sour cream
1 tsp vanilla extract
3/4 cup chopped pecans
Honey butter, for serving, see recipe below

Honey oil

110 g salted butter, softened
2 tablespoons of honey

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, premium flour, baking powder, bananas, sugar, eggs, sour cream, vanilla extract, pecans, honey

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) and position the rack on the middle shelf. Grease and flour a 22 x 12 x 7 cm (9 x 5 x 2 inches) loaf pan.
In a large bowl, combine flour, baking soda, baking powder and salt.

In a separate small bowl, mash the bananas with a wooden spoon until you have a chunky puree.
In another large bowl, beat 1/2 cup butter and sugar with a hand mixer or stand mixer until light and fluffy. Add the eggs one at a time. Stir in the mashed bananas, sour cream, and vanilla and beat until evenly distributed. Add the flour mixture and gently fold in the nuts. Pour the batter into the pan and place on a baking sheet.
Bake for 1 hour and 10 minutes. Then cool in the pan for 5 minutes and turn out onto a wire rack to cool completely. Slice and serve with honey butter.

Honey oil:

In a small bowl, mix the butter and honey with a wooden spoon. Serve with banana bread.

Categories:

recipe / Mixer / Breakfast / Desserts / Cupcakes, biscuits / American cuisine / Patrick and Gina Neely

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