Banana bread is one of those "lemonade from lemons" kind of recipes. Bananas that have seen better days are given new life in the form of a warm, sweet bread with a satisfying cinnamon-sugar crunch. Pecan oil takes the place of canola or vegetable oil in this version. Pecan oil--a certified Louisiana product--changes the texture just a bit by softening the crumb to a cake-like consistency. Super simple, delicious...this won't last long once it's out of the oven.
Adapted from Betty Crocker
1 1/4 cups sugar
1/2 cup Kinloch Plantation Pecan Oil
1 1/2 cups mashed ripe bananas
1/2 cup yogurt or sour cream
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans, if desired
1 tsp Korintje Cinnamon
1/2 cup granulated sugar
Preheat oven to 350 degrees. 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. 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. Add in the dry ingredients and mix by hand just until moistened. Batter will be lumpy. Stir in the pecans if using.
Pour the batter into the loaf pan(s) or divide among muffin tins. Combine the cinnamon and sugar. Sprinkle over the batter in the pans. 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.