Cinnamon Pecan Banana Bread

Banana bread might be the most popular comfort food of all time. Who doesn't love the discovery of a few overripe bananas and the possibility they hold? Plus, there is practically a version of banana bread suitable for every palate on the planet...versions filled with berries, or nuts, or decadent chocolate. I love versatile recipes, and had a blast creating a fun substitution to the ultimate sour cream banana bread. Swapping the heavy sour cream with Greek yogurt makes this bread a bit lighter, without sacrificing the rich flavor. Even if you are an adamant fan of sour cream, you seriously won't notice the difference in this bread. It's THAT good.

A few notes when substituting sour cream for Greek yogurt in baked goods:

• Bake with ceramic bakeware instead of an aluminum vessel.
• Full fat yogurt will offer a more full-bodied flavor and texture.
• Note that different brands of yogurt will taste or feel a little different from one another.

The toasted pecans and pecan meal (again, life as an employee of the family pecan company ) , offers a perfect flavor balance and gives the bread a gorgeous, warm color. The ground cinnamon plays a pivotal role as well!

Don't forget to toast your pecans a little before chopping and adding to the batter, if you love a pecan flavor and really want to unlock the nutty notes.

So, keep some of your bananas in a brown paper bag for a few days, or grab the beauties already starting to ripen and let's whip up a batch of this seriously good cinnamon pecan banana bread together.

Check out more at: https://inspiredepicurean.com/cinnamon-pecan-banana-bread/.

Until next time, cheers to your hearth, health, and happiness!