Butter Pecan Banana Bread
Butter Pecan Banana Bread is a gluten free and lacto ovo vegetarian morn meal. This recipe makes 8 servings with 346 calories, 3g of protein, and 22g of fat each. For 72 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up granulated sugar, unsalted butter, eggs, and a few other things to make it today. 438 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Handle the Heat. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, you might also like recipes such as Brown Butter Bourbon Pecan Banana Bread, Cinnamon sugar banana pecan bread with raspberry butter, and Banana Bread Pecan Almond Butter (Vegan, Paleo + Whole30).
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 teaspoon baking soda
3 very ripe large bananas, mashed
2 large eggs
1 cup plus 2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 cup pecans, chopped
1/2 teaspoon fine salt
2 tablespoons sour cream or plain yogurt
1 stick (4 ounces) unsalted butter, melted and cooled
1 teaspoons vanilla extract
Equipment:
frying pan
hand mixer
loaf pan
bowl
oven
spatula
wire rack
Cooking instruction summary:
For the butter pecans:In a small skillet over medium heat, melt the butter. Add the pecans and salt and cook, stirring frequently, until the mixture is lightly browned, 5 minutes. Let cool.For the banana bread:Preheat the oven to 325°F. Butter a 9-by-5-inch loaf pan.In a medium bowl combine the flour, baking soda, cinnamon, and salt.In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. On low speed gradually add in the melted butter. Add the bananas, sour cream, and vanilla, beating until just combined.Using a rubber spatula, fold in the flour and pecans. Pour the batter into the prepared loaf pan. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).
Step by step:
1. For the butter pecans:In a small skillet over medium heat, melt the butter.
2. Add the pecans and salt and cook, stirring frequently, until the mixture is lightly browned, 5 minutes.
3. Let cool.For the banana bread:Preheat the oven to 325°F. Butter a 9-by-5-inch loaf pan.In a medium bowl combine the flour, baking soda, cinnamon, and salt.In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. On low speed gradually add in the melted butter.
4. Add the bananas, sour cream, and vanilla, beating until just combined.Using a rubber spatula, fold in the flour and pecans.
5. Pour the batter into the prepared loaf pan.
6. Bake for about 1 hour, or until golden brown on top and the center springs back when gently pressed.
7. Let cool on a wire rack for 30 minutes before removing from loaf pan to cool completely.Banana bread can be stored tightly wrapped in plastic for up to 3 days at room temperature or 2 weeks frozen (thaw overnight at room temperature before serving).
Nutrition Information:
covered percent of daily need
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