Pecan Streusel Banana Bread

Recipe for Pecan Streusel Banana Bread
Becky Luigart-Stayner



2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 cup mashed ripe banana (about 3 medium or 2 large bananas)
1/2 cup sour cream, at room temperature


For batter: Preheat the oven to 325°F. Butter a 9x5-inch loaf pan and line it with parchment paper, if using. Set aside. Sift the flour, baking powder, baking soda, and salt into a medium mixing bowl. Using an electric mixer, cream the butter in a separate bowl, gradually adding the sugar. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and lemon zest. In a small bowl, combine the mashed banana with the sour cream and mix to blend. Put a third of the dry mixture into the creamed butter mixture and stir to blend. Add half of the banana mixture, stir, then add another third of the dry ingredients and stir. Add the remaining banana mixture, then the remaining dry ingredients, blending thoroughly after each addition. Scrape the batter into the prepared pan and smooth the top with a spoon.



10 to 12 servings

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