Banana Peach Bread With Pecans Food

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine flour, sugar, soda, powder and spices. Make well in center.
• In small bowl, whisk eggs. Whisk in oil, vanilla and banana.
• Pour wet ingredients over dry and stir just until moistened.
• Fold in peaches. Do not over mix.
• Divide between two greased 8x4" loaf pans. Sprinkle each with 1 1/2 T cinnamon sugar.
• Bake 40-50 minutes or until tootpick comes out clean.

BANANA, PEACH BREAD WITH PECANS

Steps:

• 1. In large bowl mix flour, baking soda, cinnamon together.
• 2. In a separate bowl mash 4 bananas, brown sugar, soften butter, almond extract. Then mix with dry ingredients. In that same bowl add diced peaches & 1/4 cup of sugar and mix. Set aside.
• 3. Once ingredients are mixed well then add sugared peaches & mix for 30 seconds on med speed.
• 4. Pour mixture into floured loaf pan or cupcake pans. Top mix with honey then pecans. Place in oven at 400° for 30mins or until toothpick comes out clean.

BANANA BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
• In a large bowl, combine the flour, baking soda, and salt; set aside.
• Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and 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. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
• Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

GEORGIA PECAN BREAD

Steps:

• Position oven rack 1/3 up from the bottom of the oven; preheat oven to 350°.
• Butter an 8-inch loaf pan; dust the pan with fine, dry breadcrumbs; tap to shake out excess crumbs over a piece of paper; set aside.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a big bowl, beat the egg to mix; mix in the buttermilk, butter, and the sugar.
• Add in the dry ingredients; stir or beat only to mix; stir in the nuts.
• Turn mixture into prepared pan; smooth the top.
• Bake 1 hour and 5-10 minutes.
• Cover with a rack and turn the pan and rack over, remove from the pan and then very carefully turn the loaf right side up to cool.
• Wrap the cooled loaf and refrigerate overnight; if you slice it immediately, as soon as it has cooled, use a serrated knife.

PEACHIE PEACH PECAN NUT BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
• Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach puree. Add flour, baking soda, baking powder, cinnamon, salt, and almond extract; stir until blended. Fold in pecans. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool bread in the loaf pan for 10 minutes before removing and cooling completely on a wire rack.

BANANA BREAD WITH COCONUT AND PECANS

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with butter, then coat with flour, shaking off the excess.
• Use an electric mixer to beat the brown sugar, granulated sugar and butter together until it is light and fluffy. Beat in the eggs; add the bananas, buttermilk and vanilla and beat until smooth. Stir in the cinnamon, flour, baking soda, baking powder and salt by hand with a rubber spatula. (You don't want to over-beat the batter or the bread will be tough.) Stir in the pecans and coconut and pour into the prepared pan.
• Bake until a toothpick inserted into the center of the bread comes out dry, about 1 hour 15 minutes. Allow to cool 5 minutes in the pan. Run a knife along the sides to loosen the loaf from the pan; invert to remove the bread and place it (bottom side down) on a wire rack to cool.

BANANA PECAN BREAD BY TYLER FLORENCE

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.

BANANA PEACH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well.
• Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated.
• Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

SOUR CREAM BANANA PEACH BREAD

Steps:

• Preheat oven to 325. Prepare a 9x5" loaf pan with butter & flour.
• Cream crisco and sugar together. Add in eggs and blend. Add bananas and peaches until mixed thoroughly. Stir in sour cream and vanilla.
• In a separate bowl, mix flour, salt, and baking soda. Slowly add dry ingredients to wet ingredients, mixing a bit in between.
• Pour batter into prepared baking pan. Sprinkle with brown sugar.
• Bake for 1 hour or until a toothpick comes out clean.

MOIST BANANA PECAN BREAD

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.

TEXAS PEACH PECAN BREAD

Steps:

• Grease a 9x5x3-inch loaf pan.
• In a small bowl, stir together flour, baking powder, nutmeg, and salt.
• In a large mixing bowl, cream butter and sugar.
• Add eggs and sour cream, and beat 1-2 minutes or until light.
• Stir in flour mixture alternately with peaches.
• Stir in peaches.
• Stir in pecans.
• Pour into prepared pan, and bake at 350°F for 50-60 minutes or until cake tester or knife inserted in center comes out clean.
• Cool 10 minutes in pan.
• Remove from pan to wire rack, and cool completely.