Cinnamon Pecan Crunch Banana Bread

Cinnamon Pecan Crunch Banana Bread

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.