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Pecan Crunch Banana Bread

This is the best banana bread you'll ever eat. It's almost a cross between banana nut bread and coffee cake because of the delicious pecan crunch topping. This recipe makes either 2 full-size loaves, 12 mini loaves, or 2 dozen muffins.

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Servings: 24

Prep Time: 00:15

Cook Time: 00:30

Banana Nut Bread:

12 tablespoons butter, room temperature

4 ounces cream cheese, room temperature

1 - 1/2 cups white sugar

2 eggs 1 teaspoon vanilla extract

3 very ripe bananas, mashed

3 cups all purpose flour (360kg)

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

a pinch of nutmeg

1/2 cup chopped pecans

Pecan Crunch Topping

1 tablespoon butter

1 tablespoon flour

1/3 cup white sugar

1 teaspoon cinnamon

1/4 cup chopped pecans

Preparation

1Preheat the oven to 350 degrees F and grease either 2 loaf pans, 12 mini loaf pans or about 24 muffins worth of muffin pans.

2In a the bowl of your stand mixer (or a large bowl if using a hand mixer), mix together the butter, cream cheese and sugar until completely combined and soft/fluffy.

3Beat in the eggs, vanilla and mashed banana.

4In a separate bowl, sift together the flour, baking soda, cinnamon and nutmeg.

5Stir dry ingredients into wet ingredients until just combined (please don't over-mix).

6Divide the batter evenly among your pans.

7For the topping, just combine all the ingredients with a fork until moist and crumbly. Disperse topping equally among pans.

8This recipe makes either 2 full-size loaves, 12 mini loaves or about 2 dozen muffins. Cook time for full-size loaves is 40-45 minutes. Cook time for mini loaves is 25-30 minutes. Cook time for muffins is about 20-25 minutes. A toothpick inserted in the middle should come out clean.

Additional Notes

I take the time to cut out parchment paper and line my pans with parchment paper. It makes loaf removal very easy and they come out clean and pretty every time!

Reviews: 0

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