Candied Pecan Banana Bread Food

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.

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.

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.

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.

CANDIED PECAN BANANA CUPCAKE RECIPE

Steps:

• Preheat oven to 350 degrees F
• Line cupcake tray with liners (this recipe makes 12-14 cupcakes)
• CUPCAKES:
• In bowl of mixer add in all the dry ingredients.
• Add in the eggs, oil and vanilla, mix until just combined.
• Add in the bananas and stream in the milk.
• Mix until just combined and batter is formed.
• Pour into prepared muffin tin.
• Bake for 16-18 minutes or until toothpick inserted comes out clean.
• Let cool completely.
• CREAM CHEESE FROSTING:
• Cream butter and cream cheese
• Add in the vanilla
• Slowly, mixer on low, add in the powdered sugar 2 Tbsp at a time
• Mix until completely combined
• CANDIED PECANS:
• Put brown sugar, water, salt and cinnamon in medium pan.
• Cook over medium heat until sugar dissolves and the mixture bubbles.
• Add pecans, cook 4 additional minutes, stir to coat pecans in sugar mixture.
• Remove from heat and pour onto parchment line cook sheet.
• Let cool completely.
• Break or chop into pieces.
• GARNISH:
• Butterscotch, jarred or check post for link to great homemade recipe.
• ASSEMBLY:
• Line up cupcakes.
• Using Ateco 808 tip (or similar) pipe the frosting onto the cupcake.
• Sprinkle with candied pecans.
• Drizzle with butterscotch

BANANA BREAD WITH A CANDIED PECAN CRUMBLE

Steps:

• Mix wet Ingredients and then add in dry ingredients and mix
• Add batter to a lined loaf pan, and top with crumble topping
• Bake 350 for 35-40 minutes (I baked mine in convection oven for 35 minutes).
• Drizzle raw coconut butter on top
• Store in an airtight container

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

CANDIED PECAN CRUSTED BANANA BREAD

Steps:

• Preheat oven to 350 degrees
• Lightly spray a 9x5 inch loaf pan with vegetable spray
• In a large bowl, mix together: flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, one cup of pecans, diced, and mashed bananas until blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into the loaf pan and top generously with the reserved cup of whole candied pecans.
• 3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

BANANA EXPLOSION BREAD WITH NUTMEG CANDIED PECANS

Steps:

• 1. In a medium non stick skillet melt butter on medium low heat. Add pecans, vanilla sugar, and nutmeg. Stir to combine. Continue to cook for 2 minutes. Turn off heat and allow to cool while preparing banana bread.
• 2. Preheat oven to 350 degrees. Spray a 9 x 5 loaf pan with cooking spray.
• 3. Mash 2 bananas. It should equal about 1 cup.
• 4. Dice the 3rd banana. I find it easiest to cut down the center length wise, give it a quarter turn and slice again. Then dice.
• 5. Measure 1 1/2 cup flour. In a bowl add diced banana. Add 1 Tablespoon of the measured flour over diced bananas and gently stir to coat bananas
• 6. To the remaining flour add baking soda and salt. Stir to combine.
• 7. In a mixing bowl cream butter until fluffy about 3 minutes.
• 8. Add mashed bananas and continue to mix on medium speed about 3 minutes.
• 9. Add sugars and mix until well combined and creamy.
• 10. Add eggs, sour cream, vanilla and banana extract. Mix until well combined.
• 11. Add flour mixture all at once. Mix only until moistened.
• 12. Add diced banana and toasted pecans. Mix on low until incorporated.
• 13. Pour batter into greased loaf pan and bake for 30 minutes. Rotate pan and bake for an additional 30 minutes checking frequently for color. If your bread reaches desired brownness before cooking time is over, cover with aluminum foil gently and continue to bake.
• 14. Remove from oven and test with a toothpick. If more time is required cook an addition 10 to 20 minutes checking frequently. I added this step because everyone's oven cooks differently.
• 15. When done allow to cool in pan 10 minutes. Then remove from pan and allow to cool on a wire rack. Once warm to the touch but not hot, wrap in aluminum foil and cool in the fridge for at least an hour or two before slicing.

BOURBON BANANA PUDDING WITH GLAZED PECANS

Steps:

• Make pudding and glaze pecans:
• Lightly beat yolks in a medium bowl.
• Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan. Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes. Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.
• Cover surface with wax paper and chill until cold, about 2 hours.
• Preheat oven to 350°F with rack in middle.
• Warm remaining 2 tablespoons brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved. Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.
• Bake, stirring occasionally, until golden brown and shiny, about 15 minutes. Transfer pecans with a metal spatula to a rack to cool. Coarsely chop, reserving 4 halves for garnish.
• Make spongecake and syrup:
• Preheat oven to 400°F with rack in middle. Butter and flour cake pan. Warm eggs (in shell) in hot water 5 minutes.
• Whisk together flour and salt.
• Beat eggs, 1/3 cup sugar, and vanilla with an electric mixer at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.
• Transfer to a wide bowl. Sift flour mixture, one third at a time, over batter, folding gently but thoroughly with a rubber spatula after each addition. Stir together butter and about 1/4 cup batter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.
• Pour batter into cake pan and smooth top. Bake until golden brown and edges start to pull away from sides of pan, 12 to 14 minutes.
• Meanwhile, bring bourbon, water, and remaining tablespoon sugar to a boil, stirring until sugar has dissolved. Remove from heat.
• Transfer cake in pan to a rack, then run a thin knife between cake and side of pan and cool 5 minutes. Invert cake onto rack.
• Assemble dessert:
• Cut off one third of cake, reserving for another use. Brush remaining cake with half of bourbon syrup. Carefully turn cake right side up and brush with remaining syrup. Cool completely, about 30 minutes.
• Cut cake into 1 1/2-inch squares. Thinly slice bananas.
• In 4 bowls or 10-oz glasses make 2 layers each of pudding, bananas, cake (use all of it), and chopped pecans, then top with a third layer of pudding, bananas, and chopped pecans.
• Chill, loosely covered, 1 hour. Let stand at room temperature 20 minutes before serving.
• Whip cream with sugar until it holds soft peaks, then dollop on top of each dessert. Garnish with reserved pecan halves.

GINGERBREAD BANANA BREAD

Steps:

• Preheat the oven to 365 degrees F (185 C), and line a 9x5 or 8.5x4.5 inch loaf pan with parchment.
• In a bowl mix all the wet ingredients till well combined.
• In another bowl, mix the flours ,the baking powder, baking soda, salt, and spices until well combined, then mix in the candied ginger.
• Add 1 3/4 cup of the dried mixture to the wet mixture, and mix in. Add the rest of the dry flour mix 1 tbsp at a time until it is a stiff muffin batter. If it is not stiff enough, add another 1 or two tbsp of flour
• Transfer the batter to the lined loaf pan, and even it out with a spatula. Sprinkle the top with 1 tbsp of brown sugar, and 1/2 tsp of cinnamon. This is optional, but I like the crust it gives the banana bread. You can also add some candied ginger on top, or some pecans tossed in maple syrup for a candied pecan top
• Bake for 55 minutes. Check with a toothpick from the center of the loaf, if it comes out clean, then remove from the oven else bake for another 5-10. cool the loaf for 10 minutes before taking out of the pan. Then cool completely before slicing.

PECAN BREAD

Steps:

• Adjust a rack to the center position and preheat the oven to 350°F. Grease a full-sized loaf pan (approximately 9" X 5" X 3") and line with parchment paper that slightly extends above the top edge of the pan, all the way around (see notes above the recipe for more detailed explanation). Set aside.
• In a small saucepan set over medium-high heat, add the butter, brown sugar, and salt. Allow to start melting and stir to combine. Bring to a boil, stirring occasionally, then remove from the heat and stir in the chopped pecans until well combined. Set aside to slightly cool.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, blend together the buttermilk, oil, and sugar until well-incorporated. Beat in the eggs, one at a time, and then the vanilla. Slowly stir the dry ingredients into the wet ingredients until just combined, then fold in the finely chopped toasted pecans.
• Pour the batter into the prepared loaf pan. Evenly pour about two-thirds of the pecan praline mixture over the top. Use a butter knife to gently swirl the pecan praline mixture into the bread, only going about halfway down into the batter (not all the way to the bottom). Pour the remaining pecan praline mixture over the top without swirling.
• Bake in preheated oven for 45 minutes. Lay a piece of foil over the top of the bread (so that the pecans on top don't burn) and then bake for 10 to 15 minutes longer, until a toothpick inserted in the center of the bread comes out clean (but be careful not to overbake).
• When the bread tests done, remove it from the oven and place the pan on a cooling rack for 15 minutes. Use the parchment paper sling to carefully lift the bread out of the pan and onto the cooling rack. You may gently peel back the parchment paper once the bread has cooled a bit more.

CANDIED PECANS

Steps:

• Preheat oven to 325°F.
• In a small bowl combine the first 3 ingredients. Set aside.
• In a large bowl, whisk the water with the egg white until airy and light. Add the pecan halves and stir to coat.
• Sprinkle the sugar mixture over the pecans. Mix together evenly and spread evenly onto a parchment-lined baking sheet.
• Bake for about 40 minutes, until pecans are browned and the sugar has caramelized. Be sure to stir the pecans regularly as they cook.

CANDIED PECANS

Steps:

• In a medium saucepan, combine the granulated sugar, boiling water, brown sugar, cinnamon, nutmeg, cream of tartar, and boiling water. Cook over medium heat, stirring until the mixture comes to a boil. Continue to cook at a slow boil for 10 minutes, stirring constantly.
• Remove from the heat and stir in the pecans, then the vanilla. Stir until the pecans are fully coated.
• Line a baking sheet with parchment paper and pour the pecans on top. Using a fork, separate the pecans and let cool for 10 to 20 minutes. Pour into a party bowl and serve.

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).

BANANA BREAD WITH CANDIED PECANS

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, cinnamon, baking soda and salt. In a separate bowl, cream together butter and 3/4 cup brown sugar. Stir in eggs, vanilla, rum, pecans and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Sprinkle remaining brown sugar (and additional pecans if preferred) on top of mixture. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

BANANA NUT BREAD

Steps:

• Preheat oven to 350°F. Grease a 9x5 or 10x5.5" loaf pan with shortening or butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
• Stir oil, sugar, and salt with wooden spoon or spatula. Set aside.
• Add bananas, eggs, milk, vinegar, vanilla, baking soda, cinnamon to a blender jar and blend until smooth.
• Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in pecans. Pour into prepared pan.
• Bake for 45-60 minutes, or until a toothpick comes out clean alongside the crack. (If you put the toothpick in the crack it will come out with just a little batter/crumbs sticking to it.) The edges will be a dark brown and there will be a nice crack down the center. (There is a wide range of cooking time because all ovens bake differently, as do all pans. My banana breads never bake in the same amount of time!)
• Cool completely before removing loaf from pan and frosting.
• To make the frosting: whisk powdered sugar, cinnamon, and salt in a medium bowl. Whisk in vanilla and 1 tablespoon milk, adding more milk as needed for consistency (up to 2 tablespoons). Frost banana bread and top with toasted pecans. Chill to set. Store in an airtight container for up to 3 days or slice and freeze for up to 1 month.

CANDIED PECANS

Steps:

• Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
• Add granulated sugar, brown sugar, cinnamon, and salt to a bowl and stir to combine.
• In a separate large bowl, beat the egg white, vanilla, and water until stiff peaks form.
• Add the pecans to the egg whites mixture and gently toss to coat. Add the cinnamon sugar mixture and stir gently until the pecans are well coated.
• Spread the pecans into a single layer on the prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes.
• Remove from the oven and allow the pecans to cool completely on the baking sheet.
• When completely cool, store in an airtight container for up to 1 month.

CARAMEL PECAN DATE BREAD

Steps:

• Pre heat oven to 350 degrees
• Pour 1/2 Cup of the flour into the bottom of a food processor (Preferred!-try a blender in a pinch) Add the Roughly chopped Medjool dates.
• Pulse until the dates are very small but don't let them form a ball.
• Add the bananas in pieces and pulse a few times.
• Add the eggs and vanilla. Pulse a few times to mix.
• Add the caramel sauce. Pulse a few times.
• Add the coconut oil. Pulse until all ingredients are thoroughly mixed.
• Pour the remaining flour, baking soda and cinnamon into a large bowl and whisk together.
• Add the wet ingredients and chopped pecans and mix until just combined
• Pour the batter into a greased 9 x 5 loaf pan
• Bake for 45 minutes or until a toothpick in the center comes out clean.
• Cool on a baking rack.
• Candy the reserved pecans in a sauce pan over medium heat with 4 tablespoons caramel sauce.
• Pour the Caramel sauce( to taste) over the banana bread. Let it sit until the sauce soaks in and forms a glaze.
• Top with the candied chopped pecans and pour additional caramel sauce over the nuts. Let sit until it sets up.
• Serve with caramel sauce on the side as a dessert.

CANDIED PECAN BANANA BREAD

Steps:

• Preheat oven to 325 degrees.
• Slightly grease loaf pan(s).
• Peel and puree the bananas.
• Cream together butter, sugar, eggs, vanilla, cinnamon and banana puree.
• In a seperate bowl sift together the flour, baking soda and salt.
• Add dry ingredients a little at a time to creamed mixture.
• Crush the pecans and the walnuts so there are no large pieces.
• Stir the nuts into the batter.
• Bake at 325 for 1 hour if using regular loaf pans and 35 minutes if using mini loaf pans.
• Remove from oven and cool 5 minutes.
• Take a toothpick and poke holes in the loaf. Mix the melted butter, cinnamon and sugar mixture and brush on loaf.
• Wait till pan cools completely and remove the banana loaf.

MAPLE PECAN BANANA BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit. Spray a 9×5 inch loaf pan with non-stick cooking spray.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In a medium bowl, whisk together mashed banana, yogurt, maple syrup, honey, eggs, vanilla extract, and maple extract.
• Add wet ingredients to dry ingredients and stir until just combined. Stir in chopped pecans. Pour batter into prepared loaf pan.
• Stir together chopped pecans and cinnamon for the topping. Stir in maple syrup. Sprinkle over top of batter.
• Bake for 55-65 minutes or until toothpick inserted in the center comes out clean. You will want to check the bread at 30 minutes to see if your pecans are getting too browned. If they are, just place a piece of aluminum foil over the top for the remainder of the baking time.
• Remove to a wire rack to cool.
• Slice and enjoy.
• Store leftovers in an airtight container.

CANDIED PECANS RECIPE (HOW TO MAKE PRALINE PECANS)

Steps:

• Prep: Preheat the oven to 250˚F and line a rimmed baking sheet with parchment paper.
• In a small bowl, stir together sugar, cinnamon and salt.
• In a second lagging mixing bowl, whisk egg white, water, and vanilla until frothy.
• Add pecans to egg white mixture and stir to coat.
• Add cinnamon and sugar mixture to the coated pecans and mix to combine.
• Spread nuts into a single layer on the parchment-lined baking sheet and bake for 1 hour, stirring every 20 minutes. Let cool to room temperature and enjoy.

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees and line a baking sheet with foil.
• In a large bowl whisk together sugar, brown sugar, cinnamon, salt and vanilla extract.
• Whisk egg white until frothy, about 1 minute.
• Toss pecans in egg white, then remove with slotted spoon and add to the sugar mixture.
• Spread pecans over a single layer in your baking sheet.
• Bake, stirring every 10 minutes, for 45-50 minutes until the nuts are dried and no longer sticky.

CANDIED PECANS

Steps:

• Bring a 3 quart pot of water to a boil. Add the pecans and boil for just 2 minutes.
• Drain the pecans in a colander and rinse with cold water.
• Shake off any excess water and place the pecans in a large bowl. Pour the sugar over the pecans and toss with a large spoon or spatula.
• Por the coated nuts onto a parchment lined baking sheet and let dry for 10 to 20 minutes.
• Bring the oil up to 350 degrees F, in a wok or sauce pan, using a candy or instant read thermometer (or the controls of an electric deep fryer).
• Working in batches, fry about 2/3 cup of the pecans at a time, for 2 to 4 minutes, until the sugar is caramelized and the nuts are toasted. Watch them very carefully.
• Scoop them with a a slotted spoon onto a paper lined plate to drain, and the spread them over a parchment lined baking sheet to fully dry.
• Sprinkle very lightly with the optional sea salt.

BEST KETO CANDIED PECANS

Steps:

• Melt the butter in a saucepan over medium heat.
• Once the butter is melted, add the Lakanto brown sugar substitute to the saucepan, and stir constantly until melted.
• Add in 1 teaspoon of vanilla extract, and stir to combine.
• Continue to cook down the mixture, stirring frequently for 7-8 minutes until it begins to thicken.
• Remove the saucepan from the heat, and add in the pecan halves. Toss to coat them all well.
• Place the coated pecans in a single layer on a parchment paper lined baking sheet.
• Put the pecans in the refrigerator for 1-2 hours to cool and harden.
• Once ready, break apart any chunks of pecans, and serve as is. Store extras in an airtight container.