Banana Bread With Vanilla Bean Pecan Butter Recipes

VERY VANILLA BANANA BREAD

Steps:

• Pre-heat oven to 350 degrees.
• Combine the initial 2 tablespoons of butter and next three ingredients; mix with fork until crumbly. Set aside.
• Cream the 1/2 cup butter and 1 cup sugar in bowl until light and fluffy (about 8-10 minutes).
• In separate bowl blend eggs with bananas sour cream and 2 teaspoons of vanilla.
• Gradually add this mixture to creamed butter and sugar and mix well.
• In a separate bowl, mix together flour, baking powder, baking soda and salt.
• Stir into banana mixture until just blended.
• Sprinkle half of the pecan mixture over bottom of greased loaf pan.
• Add batter; sprinkle remaining pecan mixture over top.
• Bake at 350 degrees for 50 minutes.
• Remove to wire rack to cool.

MOIST BANANA PECAN BREAD

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.

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.