Pumpkin Pecan Banana Bread
If you are a regular banana bread baker like me you must have a constant source of bananas around your house. It is for that reason that I tend to continue to use bananas in my fall bakes as well. The other reason is that my husband and son are not huge pumpkin fans (weirdos). They kind of tolerate pumpkin, while I’m all about it. So this is the happy compromise on the whole fall pumpkin bread vs. banana bread issue. And we are nuts about nuts in our family so the pecans were a given.
I’ve included some tips and recommendations below the recipe. Please comment below with your questions and tips of your own. I would love to hear how yours turns out!
I hope that this quick bread is a yummy addition to your fall hygge home.
xo
Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan.
In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
In another bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Combine sour cream, pumpkin, bananas, and vanilla; stir well.
Alternate adding flour and sour cream mixtures to the butter mixture until combined. Don’t overmix.
Fold in chopped pecans.
Pour into the prepared pan. The pan should be ¾ full of batter. Bake for 50-55 minutes or until an interested toothpick or cake tester comes out clean and the top is firm to the touch.
Cool for 10 minutes and then turn the loaf out onto a wire rack.
Notes & Tips:
Bake Time – I used a decorative Nordic Ware loaf pan. Because the Nordic Ware pan is very heavy I needed to add 8 minutes to the bake time. You can use a plain 9-inch loaf pan. Or a bundt pan. Dealer’s choice. Moral of the story is to watch your bake time.
Tenting – If the top of your quick bread is getting really brown but the inside still needs more baking time then tent your bake. This means loosely covering your bread with a piece of aluminum foil.
Muffins – You can use this same batter to bake muffins. Depending on the muffin size your bake time is going to range between 14-20 minutes. I know this is quite a range, but it really does depend on the muffin size. Smaller muffins should be checked around the 14 minute mark. However, I baked 12 large muffins using this batter the other day and they took 22 minutes. And make sure you sprinkle the tops of the muffins with more chopped nuts before popping them into the oven.
Nuts – I use pecans in this recipe, but walnuts would be a good substitution. Of course you can alway omit them or replace them with chocolate chips. You do you.
Ingredients
