Banana Pecan Loaf Recipes

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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 & PECAN LOAF



Banana & pecan loaf image

This tea-time favourite is moist, sweet, nutty and comforting - it's bound to be a hit with friends and family

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h15m

Yield Cuts into 8-10 slices

Number Of Ingredients 12

175g softened butter , plus extra for greasing
175g golden caster sugar
3 eggs
140g self-raising flour
85g ground almonds
½ tsp baking powder
100ml milk
2 small, very ripe bananas
50g pecan , chopped, plus extra
85g softened butter
100g icing sugar , sifted
1 tsp vanilla extract

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb/900g loaf tin with a long strip of baking parchment. To make the loaf cake batter, beat the butter and sugar with an electric whisk until light and fluffy. Add the bananas in a few chunks and beat in with the eggs, flour, almonds, baking powder and milk until smooth - the whisk will mash the bananas. Stir in the pecans, then scrape into the tin. Bake for 45-50 mins until golden, risen and a skewer poked in comes out clean. Cool in the tin, then lift out.
  • Beat the butter, icing sugar and vanilla. Spread on top of the cooled cake and scatter with more chopped pecans

Nutrition Facts : Calories 608 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 42 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.74 milligram of sodium

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.

MOIST BANANA PECAN BREAD



Moist Banana Pecan Bread image

Make and share this Moist Banana Pecan Bread recipe from Food.com.

Provided by Parsley

Categories     Quick Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, softened
1 cup light brown sugar
2 eggs
2 medium overripe bananas, mashed
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 275.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 55.6, Sodium 177.9, Carbohydrate 39.2, Fiber 1.6, Sugar 20.4, Protein 3.9

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

MAPLE-PECAN BANANA BREAD



Maple-Pecan Banana Bread image

Liven up the day with a fresh loaf of Maple-Pecan Banana Bread warm from the oven. A sweet take on traditional banana bread, Maple-Pecan Banana Bread is surprisingly easy to make and ready in under an hour.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield 16 servings

Number Of Ingredients 9

1 egg
1/2 cup MIRACLE WHIP Dressing
1-1/3 cups mashed fully ripe bananas (about 3)
1-1/2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. salt
1 cup chopped pecans, divided
4 tsp. maple-flavored or pancake syrup

Steps:

  • Heat oven to 350ºF.
  • Beat egg, dressing and bananas in large bowl with whisk until blended. Combine flour, sugar, baking soda and salt. Add to banana mixture; stir just until moistened. Stir in 1/2 cup nuts.
  • Pour into 4 greased and floured mini loaf pans, adding about 1 cup batter to each. Combine syrup and remaining nuts; spoon over batter.
  • Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool bread in pans 10 min. Remove from pans to wire racks; cool completely.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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.

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