Banana Pecan Fudge Loaf Recipes

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BANANA PECAN LOAF



Banana Pecan Loaf image

We slice this banana bread so thick it is almost embarrassing-but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. -Lee Ann Miller, Millersburg, Ohio

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 12

1/2 cup butter, softened
1 cup packed brown sugar
2 large eggs
3 medium ripe bananas, mashed
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
PINEAPPLE SPREAD:
1 package (8 ounces) cream cheese, softened
1 cup canned crushed pineapple, well drained

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.

Nutrition Facts : Calories 275 calories, Fat 14g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA & PECAN FUDGE LOAF



Banana & pecan fudge loaf image

Delicious sweet nutty loaf, great for snacks for all the family.

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 1h30m

Yield Cuts into 10-12 slices

Number Of Ingredients 9

2 ripe bananas , mashed, about 200g/8oz peeled weight
2 medium eggs , beaten
100g butter , melted
100g/4oz toffee yogurt
100g light muscovado sugar
200g self-raising flour
½ tsp baking powder
100g pecan , roughly chopped
150g pack Werthers chewy toffees , roughly chopped

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.

Nutrition Facts : Calories 300 calories, Fat 17 grams fat, SaturatedFat 6.5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

BANANA BREAD WITH PECANS



Banana Bread with Pecans image

Provided by Tyler Florence

Categories     dessert

Time 2h50m

Yield 1 loaf

Number Of Ingredients 10

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting

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.

ROASTED PECAN BANANA BREAD LOAVES



Roasted Pecan Banana Bread Loaves image

My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.

Provided by atlantasassybelle

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h35m

Yield 16

Number Of Ingredients 12

¾ cup chopped pecans
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups very ripe, mashed bananas
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ teaspoon coconut extract
2 tablespoons lemon juice
½ cup light butter, at room temperature

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Spread the pecans onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
  • Raise the oven temperature to 350 degrees F (175 degrees C). Spray 2 mini loaf pans with cooking spray.
  • Combine the toasted pecans, flour, baking soda, baking powder, and salt in a bowl. In a large bowl, mix the bananas, sugar, eggs, vanilla and coconut extracts, lemon juice, and butter together with a fork or an electric mixer on low speed. Stir the flour mixture into the banana mixture, and pour the batter into the prepared loaf pans, filling them about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean, about 30 minutes. Let the loaves cool in the pans for 5 minutes before turning out onto a rack to finish cooling. Wrap cooled loaves in plastic wrap.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 27.8 g, Cholesterol 30.8 mg, Fat 7.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 202.2 mg, Sugar 15.4 g

BANANA AND PECAN FUDGE LOAF



Banana and Pecan Fudge Loaf image

Moreish tea time treat and what a treat it is! We enjoyed it thoroughly! I expected it to be a denser cake but no I was pleasantly surprised. BBC GoodFood Magazine.

Provided by Manami

Categories     Breads

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

2 ripe bananas, mashed (8 oz peeled weight)
2 medium eggs, beaten
3 1/2 ounces butter, melted
4 ounces toffee yogurt
3 1/2 ounces light muscovado sugar
7 1/8 ounces self-rising flour
1/2 teaspoon baking powder
3 1/2 ounces pecans, roughly chopped
5 1/4 ounces toffee pieces, roughly chopped (Werthers chewy candy)

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.*.

Nutrition Facts : Calories 362.9, Fat 21.1, SaturatedFat 8.8, Cholesterol 66.5, Sodium 397.5, Carbohydrate 40.9, Fiber 2.3, Sugar 21.9, Protein 4.8

BANANA PECAN LOAF



Banana Pecan Loaf image

I slice this bread so thick when I eat it, it's almost embarrassing! This banana bread is rich, super moist and flavorful. It's hard to stop at just one slice.

Provided by BakeretteJen

Categories     Breads

Time 1h15m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1 cup brown sugar, packed
2 eggs
3 medium bananas, ripened and mashed (for ease, I mash my bananas with a pastry cutter)
2 cups all-purpose flour
1/3 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans, chopped

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.

CHOCOLATE FUDGE BANANA BREAD



Chocolate Fudge Banana Bread image

Ooey, gooey, fudgy banana bread. Moist and dense...oh so delish.

Provided by Nicole Cramblit

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Chocolate Banana Bread Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

1 cup all-purpose flour
½ cup white sugar
1 (3.9 ounce) package instant chocolate fudge pudding mix
½ teaspoon salt
½ teaspoon baking powder
1 cup mashed overripe bananas
1 cup miniature milk chocolate chips
3 large eggs
½ cup olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  • Mix flour, sugar, pudding mix, salt, and baking powder together in a bowl. Stir in bananas, 3/4 of the chocolate chips, eggs, and oil. Pour mixture into the prepared pan and sprinkle the rest of the chocolate chips on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 20 minutes.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 47.3 g, Cholesterol 60 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 318.4 mg, Sugar 31.7 g

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