Easy Sour Cream Banana Bread

~ Sharee


I made a moist sour cream banana bread with toasted pecans from scratch…. And my hubby’s coworkers gobbled it up….



– chopped pecans – unbleached organic flour – baking soda – salt – soften unsalted butter – pure cane sugar – brown sugar – egg  – pure vanilla extract – ground cinnamon – sour cream – over ripe mashed bananas Optional Cream Cheese Maple Drizzle: – cream cheese – powdered sugar – milk  – maple flavoring extract



StepS 1-3

– Preheat oven. – Place the chopped pecans on a pan that has been lined with parchment paper. – Once the oven temperature is at 350 degrees, place the pan of pecans in the oven. Cook the pecans. Remove the pecans from the oven. Let the pecans cool.

StepS 4-6

– While the pecans cool, whisk the flour, salt, and baking soda together in a bowl, set aside. – Next, mix the butter, and sugars with a mixer until well blended. – Then, add the egg, vanilla, cinnamon, and sour cream to mixer. Mix.

StepS 7-9

– Now add the flour mix and mix. Make sure to scrap the bottom of the bowl and the sides of the bowl with a rubber spatula to make sure all the ingredients are mixed well into the batter. – Next, mix in the bananas into the batter, mix until bananas are mixed into the batter.  – Mix the nuts into your batter mixture with your rubber spatula.

StepS 10-11

– Pour the batter into a greased bread loaf pan. – Bake the bread until a toothpick is clean when inserted into the bread when checking to see if the bread is done.


For the cream cheese drizzle: – Mix powdered sugar and cream cheese together in a blender until mixture is smooth. – Add milk and flavoring extract and blend until smooth.



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