Banana Bread with Praline Topping


A crunchy praline topping is the perfect garnish for this moist banana bread.

Banana Bread with Praline Topping
Makes 1 (9x5-inch) loaf or 2 wedge pans
  • ¼ cup unsalted butter, melted
  • ⅔ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • 2 large eggs
  • 1 large egg, separated
  • 1½ cups mashed ripe bananas (about 4 large)
  • ⅓ cup sour cream
  • 2 cups all-purpose flour
  • ½ cup toasted chopped pecans
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ⅓ cup chopped pecans
  • ¼ cup turbinado sugar
  • ½ teaspoon vanilla extract
  1. Preheat oven to 350°. Spray 1 (9x5-inch) cast-iron loaf pan or 2 (9-inch) cast-iron wedge pans with baking spray with flour.
  2. In a large bowl, whisk together melted butter and sugars. Gradually whisk in 2 eggs and 1 yolk. Whisk in mashed banana and sour cream.
  3. In a medium bowl, whisk together flour, toasted pecans, baking soda, baking powder, and salt. Gradually add flour mixture to butter mixture, stirring until combined. Spoon batter into desired prepared pans.
  4. In a small bowl, whisk egg white until frothy. Stir in pecans, turbinado sugar, and vanilla. Spoon pecan mixture over top of batter.
  5. For wedge pans: Bake for 30 minutes; cover with foil, and bake until a wooden pick comes out clean, about 15 minutes more. For loaf pan: Bake for 35 minutes; cover with foil, and bake until a wooden pick comes out clean, about 40 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack




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