Pecan Maple Banana Bread Food

MAPLE NUT BANANA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, mix bananas, sour cream, maple syrup and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. For streusel, in a small bowl, mix flour, sugars, butter and cinnamon until blended. Stir in pecans; sprinkle over batter., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

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.

MAPLE PECAN BANANA BREAD

Steps:

• Preheat the oven to 350°F (180°C). Grease bottom and edges of a 9×5-inch (23×13 cm) loaf pan. Set aside.
• , sift flour, baking powder, baking soda, cinnamon and salt together in a large mixing bowl. Add pecans and set aside.
• In a separate bowl, cream butter and sugar. Mix in the egg. Puree the bananas with a fork and add them to the mixture. Pour in maple syrup, buttermilk, and stir.*
• Add dry ingredients, alternating until incorporated. Do not over mix.
• Bake for about 50-55 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes, then transfer to a cooling rack and cool completely, about 2 hours.
• , melt butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Once butter has melted, remove from heat and whisk in the sifted confectioners' sugar, and salt. Let cool down for 3-4 minutes, then pour over the banana bread. The icing quickly thickens, so feel free to reheat in the microwave or on the stove if needed. Allow about 30 minutes for the maple icing to set and harden.

MAPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
• In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)

Steps:

• Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
• Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
• Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
• Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
• Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
• Bake at 375 for 20 minutes. Makes about 18 good sized muffins.