STREUSEL BANANA BREAD
A marvelous hybrid of coffee cake and banana bread, that's this moist loaf with its nutty cinnamon-brown-sugar-pecan-streusel topping.
Provided by Martha Stewart
Categories Bread Recipes
Time 1h50m
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
- In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
- Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.
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 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.
CHUNKY BANANA BREAD WITH PECAN STREUSEL
This wonderful bread has banana added twice. Mashed banana is mixed with sour cream and added to the batter to make a lovely moist bread. An extra banana is chunked and folded in to add texture. Bake in mini loaf pans for holiday or anytime gift giving.
Provided by Marie
Categories Quick Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°.
- Grease a 5"x9" loaf pan and set aside.
- Sift flour, baking powder, and salt into a medium bowl and set aside.
- Using an electric mixer, cream the butter and gradually add the sugar.
- Add the eggs, one at a time, beating well after each addition.
- Blend in vanilla and lemon zest.
- Mix together 1 cup mashed banana with sour cream in a small bowl.
- Add 1/3 of the flour mixture into the creamed butter mixture.
- Blend in 1/2 of the banana mixture, another 1/3 of the flour mixture, remaining banana mixture, then remaining dry mixture, blending well after each addition.
- Cut remaining banana into ½" chunks and fold into batter.
- Pour batter into prepared pan and smooth.
- To make the streusel, put the sugar, flour, and butter in food processor and pulse until crumbly.
- Add pecans and pulse just until nuts are chopped.
- Spread streusel evenly over batter, pressing in lightly.
- Bake for 1 hour and 10 minutes, or until a tester inserted in center comes out clean.
- Cool in pan on a wire rack for 10 minutes. Turn bread out of pan and cool completely before slicing.
Nutrition Facts : Calories 327.3, Fat 16, SaturatedFat 7.9, Cholesterol 64.9, Sodium 211.7, Carbohydrate 43, Fiber 1.6, Sugar 22.9, Protein 4.4
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SOUR CREAM BANANA BREAD RECIPE WITH PECAN STREUSEL TOPPING
From southernliving.com
5/5 (4)Total Time 2 hrs 15 mins
- Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with 1 tablespoon of the melted butter; dust with 2 tablespoons of the flour. Hold loaf pan upside down, and gently tap on work surface to shake out excess flour. Set aside.
- Stir together granulated sugar and 1/2 cup of the melted butter in a large bowl until combined. Add eggs, mashed bananas, sour cream, and vanilla; stir well to combine.
- Stir together baking soda, salt, apple pie spice, and 1 1/2 cups of the flour in a bowl. Add to egg mixture; stir until just combined. Spoon mixture into prepared loaf pan.
- Stir together pecans, brown sugar, cinnamon, and remaining 2 tablespoons melted butter and 2 tablespoons flour in a bowl until combined. Sprinkle evenly onto batter in loaf pan. Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 55 to 60 minutes.
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