Banana Pecan Bread Food

MAPLE-PECAN BANANA BREAD

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.

BANANA & PECAN LOAF

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

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.

PECAN-CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan.
• Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl.
• Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer.
• Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature.

BANANA PECAN LOAF

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.

ROASTED PECAN BANANA BREAD LOAVES

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.

MAPLE PECAN BANANA BREAD RECIPE

Steps:

• Preheat the oven to 350°F. Spray a 9x5 loaf pan with nonstick spray. Beat the butter and sugar until light and fluffy. Add the extract, eggs, sour cream, and mashed banana and beat until mixed in. Stir together the flour, baking soda, salt, and pecans. Slowly add this to the wet ingredients until everything is mixed together. Pour the batter into the prepared pan and bake for 60 minutes or until a knife inserted in the center comes out with a few crumbs on it. Remove the bread and cool in the pan for 15 minutes, then flip the bread out onto a plate. Immediately invert the bread onto another plate, so it doesn't fall apart as it cools. Once the bread is cooled, stir together the glaze ingredients until creamy. Spread on top of the cooled bread and sprinkle with the remaining chopped pecans. Store in a tightly sealed container.

BANANA PECAN BREAD

Steps:

• Add oil, lightly beaten eggs, vanilla and bananas to your bread pan.
• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Add to the bread pan.
• Insert bread pan securely into bread machine and close lid.
• Select Cake setting; press Start.
• Using potholders, remove pan from unit when the bread machine signals the bread is done.
• Turn bread out onto cooling rack.
• Once cool, slice to serve.

BANANA PECAN BREAD

Steps:

• In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
• Combine flour, soda and salf. Gradually add flour mixture alternating with bananas to creamed mixture.
• Using a wooden spoon stir in pecans.
• Grease and flour two or three 9 x 5 inch loaf pans. Three pans bake at 300°F for 1 hour. Two pans bake at 325°F for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.

BANANA-PECAN BREAD

Steps:

• Set oven to 350 degrees (set oven rack to second-bottom position).
• Grease a 9 x 5-inch baking pan and line the bottom of the pan with parchment paper.
• In a large bowl beat the butter with sugars and vanilla until light and fluffy (about 3-4 minutes).
• Add in eggs, sour cream and mashed bananas; mix well until combined.
• In a small bowl sift together the bread flour with baking powder, baking soda and salt; add to the creamed mixture and mix with a wooden spoon until JUST combined (do not overmix!).
• Stir in pecans.
• Transfer the mixture to prepared baking pan.
• Bake for about 55-70 minutes or until the loaf tests done (tent foil over the top of the loaf if browning too much).

EASY BANANA PECAN BREAD

Steps:

• Preheat oven to 350° and spray a 9 x 5 baking dish with a non stick spray. Set aside.
• In a medium mixing bowl, beat butter and sugar until creamy.
• Add egg and lightly beat then add bananas and stir until incorporated.
• Mix baking soda and flour just until combined.
• Lastly, add chopped pecans and stir.
• Place into prepared baking dish and bake for 50-60 minutes or until toothpick comes out clean.

MAPLE PECAN BANANA BREAD

Steps:

• Place each ripe banana in a bowl and mash them well.
• Prep an 8 1/2″ x 4 1/2″ loaf pan. You can simply grease the pan with oil or line it with parchment paper.
• Preheat the oven to 350 F (175 C).
• Put a quarter cup of butter in a microwave-safe bowl and melt it for 20 seconds or so.
• In a mixing bowl, combine the melted butter, 1/3 cup of oil, and 1/4 cup of plain yogurt. Add the two eggs, one at a time, and mix well with a whisk. Add the 1/4 cup of maple syrup and teaspoon of vanilla extract. Combine well.
• In another bowl, sift together the 1.5 cups of flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt.
• Add the wet ingredients into the bowl with the dry ingredients, and mix with a spatula.
• Add the mashed bananas and combine gently. Stir in the chopped pecans.
• Pour the batter into the prepared loaf pan. Sprinkle additional halved or chopped pecans onto the top, if desired. Place into the pre-heated oven.
• Bake for 40 to 50 mins, or until light golden brown, and a 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.

PECAN MAPLE BANANA BREAD

Steps:

• Pre heat oven to 190°C (170°C fan forced).
• Line a loaf pan (22cm X 11cm X 7cm) with baking paper.
• Add oil, maple syrup and eggs to the bowl of an electric mixer and process until pale and fluffy. Alternatively, you can whisk using a balloon whisk until pale and creamy.
• Add mashed bananas, salt, cinnamon and vanilla extract. Mix well by hand using a wooden/silicone spoon.
• Add flour to the bowl of wet ingredients. Mix bicarbonate of soda with yoghurt in a little bowl. Add to the flour in the big bowl. Mix gently with a wooden spoon until just combined. Add toasted pecans reserving a few for the top. Fold them gently into the batter until just combined.
• Spoon the batter into the prepared pan. Smooth the top with a wooden spoon. Scatter the remaining pecans over the batter. Sprinkle with extra ground cinnamon.
• Bake in the pre-heated oven for 45-50 minutes until golden, risen well and cooked through the middle when tested with a skewer. Remove from oven and let the loaf cool in the pan for 5-10 minutes before carefully dislodging it and turning it onto a wire rack to cool completely.
• Slice and enjoy. Bread will keep fresh in the fridge for up to a week. Sliced banana bread can also be frozen in individual freezer-safe bags for up to 3 months. To reheat, toast a couple of times from frozen or air fry for a few minutes at 180°C. Alternatively, thaw for an hour on your kitchen bench at room temperature before toasting.

EASY BUTTER PECAN BREAD

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C / Gas 4.
• Grease and flour a 9 x 5 x 3-inch loaf pan.
• In a mixing bowl, combine the flour, baking powder, soda, salt, and spices; mix with a spoon or whisk to blend thoroughly. Stir the brown sugar into the flour mixture.
• In a small bowl, whisk the egg lightly. Whisk in the buttermilk and melted butter until well blended. Stir the egg and buttermilk mixture into the flour mixture until well blended.
• Fold in the chopped pecans.
• Spoon the batter into the prepared loaf pan.
• Bake the quick bread in the preheated oven for 45 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Cool the bread in the pan on a rack for about 10 minutes. Turn it out and place it on the rack to cool completely before slicing.
• Serve and enjoy!