EASY BANANA PECAN BREAD
Recipe from my sister, Linda.
Provided by Great Grub, Delicious Treats
Categories Banana Bread Bread Dessert
Time 1h5m
Number Of Ingredients 7
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.
ROASTED PECAN BANANA BREAD LOAVES
My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.
Provided by atlantasassybelle
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 27.8 g, Cholesterol 30.8 mg, Fat 7.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 202.2 mg, Sugar 15.4 g
MOIST BANANA PECAN BREAD
Make and share this Moist Banana Pecan Bread recipe from Food.com.
Provided by Parsley
Categories Quick Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 275.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 55.6, Sodium 177.9, Carbohydrate 39.2, Fiber 1.6, Sugar 20.4, Protein 3.9
PECAN BANANA BREAD RECIPE (MOIST & CRUNCHY)
This pecan banana bread recipe will help you to create a delicious banana bread stuffed with ripe bananas & crunchy pecans. Visit Bread Dad (BreadDad.com) for more delicious banana bread recipes.
Provided by Bread Dad
Categories Appetizer Breakfast Dessert Side Dish Snack
Time 1h20m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 Slice, Calories 325 kcal, Carbohydrate 41 g, Protein 4 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 237 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 15 g
BANANA-PECAN BREAD
This can also be made using mini-loaf pans, make this a day ahead it's even better the next day! --- bread flour only for this ;-)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h5m
Yield 1 (9x5-inch) loaf
Number Of Ingredients 12
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).
Nutrition Facts : Calories 3754.4, Fat 188.3, SaturatedFat 82.2, Cholesterol 717.6, Sodium 3045.8, Carbohydrate 480.3, Fiber 21.7, Sugar 245, Protein 53.5
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