Bananas that have seen better days are given new life in the form of this warm, sweet bread with a satisfying cinnamon-sugar crunch. We love using Pecan oil in this quick bread. Pecan oil – a certified Louisiana product – changes the texture just a bit by softening the crumb to a cake-like consistency. A sprinkle of Cinna Nilla Sugar over the top seals the deal. Super simple, delicious…this won’t last long once it’s out of the oven.
Time: 1 hour
Makes one 9X5X2 loafRating
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Loading...| 1 1/4 cups sugar | |
| 1/2 cup Pecan Oil | |
| 1 1/2 cups mashed ripe bananas | |
| 2 eggs | |
| 1/2 cup yogurt or sour cream | |
| 1 tsp Pure Vanilla Extract | |
| 2 1/2 cups all-purpose flour | |
| 1 tsp baking soda | |
| 1 tsp salt | |
| 1 cup chopped pecans, if desired | |
| 3 Tbl Cinna Nilla Sugar |
| 1. | Preheat oven to 350°F. Spray bottom only of 1 loaf pan, 9X5X2 inches. Alternately, you can use two smaller loaf pans (8.5X4.5X2.5) or muffin tins--this recipe will make 12 muffins. |
| 2. | With a stand or hand held mixer, combine the sugar, Pecan Oil and bananas. Mix well. Add in the eggs one at a time, mixing well after each addition. Beat in the yogurt or sour cream and vanilla. Combine until no streaks of sour cream or yogurt are visible. |
| 3. | Add in the dry ingredients and mix by hand just until moistened. Batter will be lumpy. Stir in the pecans if using. |
| 4. | Pour the batter into the loaf pan(s) or divide among muffin tins. Sprinkle the Cinna Nilla Sugar over the batter. |
| 5. | Bake large loaf for about an hour. If baking smaller loaves or muffins, check after 30 minutes. Bake until golden brown and a skewer inserted in center comes out clean. Remove from oven and loosen from sides of the pan with a butter knife or offset spatula. Allow to cool in the pan for five minutes. Then invert onto cooling racks. |
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