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:

Quickview
354k Calories
3g Protein
22g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
354k
18%

Fat
22g
34%

  Saturated Fat
8g
55%

Carbohydrates
38g
13%

  Sugar
31g
35%

Cholesterol
78mg
26%

Sodium
304mg
13%

Get Enough Of These
Protein
3g
7%

Manganese
0.71mg
36%

Vitamin B6
0.24mg
12%

Fiber
2g
10%

Copper
0.2mg
10%

Vitamin A
480IU
10%

Magnesium
30mg
8%

Phosphorus
77mg
8%

Potassium
259mg
7%

Selenium
5µg
7%

Vitamin B2
0.13mg
7%

Vitamin B1
0.1mg
7%

Vitamin C
4mg
6%

Zinc
0.83mg
6%

Vitamin B5
0.49mg
5%

Folate
19µg
5%

Vitamin E
0.7mg
5%

Iron
0.69mg
4%

Vitamin D
0.47µg
3%

Calcium
25mg
3%

Vitamin B3
0.51mg
3%

Vitamin B12
0.14µg
2%

Vitamin K
1µg
2%

covered percent of daily need
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Related Videos:

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Food Trivia

The Arabs invented caramel.

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