Banana Pecan Fudge Loaf Recipes

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.

BANANA & PECAN FUDGE LOAF

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 900g loaf tin. Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined. Sift the flour and baking powder together and fold into the mixture, then fold in three-quarters of the pecan nuts and half the toffees.
• Spoon the mixture into the tin and level the top. Sprinkle on the remaining nuts and toffees. Bake for 50-55 mins until the loaf is risen and feels springy. Cool in the tin, then remove and peel off the lining. Will keep, wrapped, in an airtight container, for up to 3-4 days.

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

BANANA AND PECAN FUDGE LOAF

Steps:

• Heat the oven to 160C/fan (320ºF) 140C/gas (284ºF).
• Butter and line the base of a loaf pan.
• Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined.
• Sift the flour and baking powder together and fold into the mixture, then fold in three-quarters of the pecan nuts and half the toffees.
• Spoon the mixture into the pan and level the top.
• Sprinkle on the remaining nuts and toffees.
• Bake for 50-55 mins until the loaf is risen and feels springy.
• Cool in the pan, then remove and peel off the lining.
• Will keep, wrapped, in an airtight container, for up to 3-4 days.
• *Use wetted scissors to make it easier to cut the toffees.*.

BANANA PECAN LOAF

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in mashed bananas.
• Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans.
• Transfer batter to a greased 9-in. x 5-in. loaf pan. Bake at 350 degrees Fahrenheit for 50-60 minutes or until a toothpick inserted near the center of the loaf comes out clean.
• Cool for 10 minutes before removing loaf from pan to a wire rack.
• For an equally delicious spread: combine 1 pkg. (8 oz.) cream cheese, softened, and 1 cup canned crushed pineapple, well drained. It's delicious as a spread for your banana bread.