mini banana pecan loaves


Upon my husband's request, I had to make some banana bread amongst my holiday-baking. I love to use disposable baking molds for this. For one, they come in all sorts of sizes. And secondly, you don't have to worry about preparing your pans correctly to have them un-mold perfectly. I order them online from Bake Deco). So here we are, yet another banana bread recipe!

banana pecan loaves
  • 2 1/2 cups white sugar
  • 1 cup shortening
  • 3 eggs
  • 1 1/2 cups mashed bananas (3 very ripe bananas)
  • 3 cups all-purpose flour
  • 3/4 cups buttermilk
  • 1/2 cup sour cream
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1 teaspoon vanilla extract
  •  1 cup pecans, chopped
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, sour cream, buttermilk, and vanilla. Mix in flour, baking powder, baking soda, and spices. Then mix in pecans. Be careful not to over mix the batter. Pour batter into mini loaf pans.
  3. Bake for 30-40 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.

1 comment :

  1. That looks great. I love banana bread and I always make it when I have extra bananas.


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