Pecan Banana Bread Recipes
BANANA PECAN BREAD BY TYLER FLORENCE
I saw this on Food Network today and it looks awesome! Two of the bananas are creamed and two are mashed chunky and folded in to give some texture. For an even greater treat, toast the slices of banana bread and dust with confectioners' sugar just before serving.
Provided by Marie
Categories Quick Breads
Time 1h35m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and lightly grease a 9 by 5-inch loaf pan.
- In a large bowl, combine the flour, baking soda, and salt and set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture and set aside.
- With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for 3 minutes to make a light and fluffy banana cream.
- Add the melted butter, eggs and vanilla and beat well.
- Scrape down the sides of the bowl.
- Mix in the dry ingredients just until incorporated - no need to overly blend.
- Fold in the nuts and the mashed bananas with a rubber spatula.
- Pour the batter into the prepared loaf pan.
- Give the pan a good rap on the counter to get any air bubbles out.
- Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Rotate the pan periodically to ensure even browning.
- Cool the bread in the pan for 10 minutes and then turn out onto a wire rack to cool completely before slicing.
Nutrition Facts : Calories 3856.5, Fat 190.8, SaturatedFat 94.9, Cholesterol 738, Sodium 3223.4, Carbohydrate 507.4, Fiber 24.2, Sugar 261.2, Protein 50
MOIST BANANA PECAN BREAD
Make and share this Moist Banana Pecan Bread recipe from Food.com.
Provided by Parsley
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Grease a 9" x 5" loaf pan.
- In a large mixing bowl, beat together butter and brown sugar until creamed. Beat in eggs, mashed bananas, and vanilla until creamy.
- In a seperate bowl, combine flour, salt, baking powder, cinnamon and nutmeg. Gradually add this dry mixture into creamed mixture and mix well. Batter will get thick.
- Stir in chopped pecans.
- Pour into greased loaf pan. Bake at 325 for 70-80 minutes.
- Makes 1 loaf.
Nutrition Facts : Calories 275.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 55.6, Sodium 177.9, Carbohydrate 39.2, Fiber 1.6, Sugar 20.4, Protein 3.9
BANANA & PECAN LOAF
This tea-time favourite is moist, sweet, nutty and comforting - it's bound to be a hit with friends and family
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
- Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans
Nutrition Facts : Calories 608 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.74 milligram of sodium
MAPLE-PECAN BANANA BREAD
Liven up the day with a fresh loaf of Maple-Pecan Banana Bread warm from the oven. A sweet take on traditional banana bread, Maple-Pecan Banana Bread is surprisingly easy to make and ready in under an hour.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat egg, dressing and bananas in large bowl with whisk until blended. Combine flour, sugar, baking soda and salt. Add to banana mixture; stir just until moistened. Stir in 1/2 cup nuts.
- Pour into 4 greased and floured mini loaf pans, adding about 1 cup batter to each. Combine syrup and remaining nuts; spoon over batter.
- Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool bread in pans 10 min. Remove from pans to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
BANANA PECAN LOAF
We slice this banana bread so thick it is almost embarrassing-but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. -Lee Ann Miller, Millersburg, Ohio
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans., Transfer batter to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine cream cheese and pineapple. Serve with bread.
Nutrition Facts : Calories 275 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
ROASTED PECAN BANANA BREAD LOAVES
My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.
Provided by atlantasassybelle
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
- Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray.
- Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 27.8 g, Cholesterol 30.8 mg, Fat 7.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 202.2 mg, Sugar 15.4 g
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