Candied Pecan Crusted Banana Bread Food

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 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.

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 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.

PECAN BANANA BREAD RECIPE (MOIST & CRUNCHY)

Steps:

• Preheat oven to 325 degrees F.
• Mash bananas with a fork.
• Lightly beat eggs.
• Stir eggs, mashed bananas, vegetable oil and vanilla extract together in a large bowl.
• In a separate bowl, mix the dry ingredients (except chopped pecans) together. This helps to evenly spread out the dry ingredients (i.e. baking soda & sugar). Optional - If you have a whisk, use it to mix the dry ingredients because a whisk is better at breaking up any small flour and brown sugar lumps.
• Pour the mixed dry ingredients (except the chopped pecans) into the bowl containing the wet ingredients. Stir with a large spoon until the batter is fully mixed.
• Add 3/4 cup of chopped pecans to the batter (and save the remaining 1/4 cup of pecans for later). Stir until the pecans are evenly mixed throughout the batter.
• Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Sprinkle the remaining chopped pecans (1/4 cup) on top of the batter within the bread pan.
• Bake in the oven for 65-70 minutes or until golden brown.
• Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
• Please read Bread Dad's tips section for extra information on how to make this recipe successfully & to avoid common banana bread problems.

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.

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.

CANDIED PECANS

Steps:

• Line a baking sheet with parchment paper. In a small saucepan, bring the sugar and 3/4 cup water to a boil. Reduce to a simmer, then add the pecans and cook until glossy, about 5 minutes. Remove with a slotted spoon to the prepared baking sheet and let cool.

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.

CHOCOLATE CHIP PECAN BANANA BREAD

Steps:

• Preheat oven to 350°F; butter and flour 9x5x2 1/2 inch loaf pan.
• Whisk first four ingredients in bowl to blend, add chocolate chips and pecans.
• Beat butter until fluffy.
• Gradually add sugar, beating well until blended.
• Beat in eggs one at a time.
• Beat in mashed bananas, lemon juice and vanilla.
• Beat in flour mixture.
• Pour into loaf pan, cook 1 hour and 5 minutes.

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.