CANDIED PECANS
You can't eat just one. Crunchy, sweet, salty, and AMAZING!
Provided by Alix
Categories Appetizers and Snacks Nuts and Seeds
Time 1h10m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Mix sugar, cinnamon, and salt together in a bowl.
- Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 26.5 g, Fat 32.7 g, Fiber 4.5 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 238.2 mg, Sugar 21.8 g
CANDIED PECAN BANANA BREAD
Make and share this Candied Pecan Banana Bread recipe from Food.com.
Provided by Chef Florida Janie
Categories Breads
Time 1h15m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Slightly grease loaf pan(s).
- Peel and puree the bananas.
- Cream together butter, sugar, eggs, vanilla, cinnamon and banana puree.
- In a seperate bowl sift together the flour, baking soda and salt.
- Add dry ingredients a little at a time to creamed mixture.
- Crush the pecans and the walnuts so there are no large pieces.
- Stir the nuts into the batter.
- Bake at 325 for 1 hour if using regular loaf pans and 35 minutes if using mini loaf pans.
- Remove from oven and cool 5 minutes.
- Take a toothpick and poke holes in the loaf. Mix the melted butter, cinnamon and sugar mixture and brush on loaf.
- Wait till pan cools completely and remove the banana 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.
PECAN BANANA BREAD RECIPE (MOIST & CRUNCHY)
This pecan banana bread recipe will help you to create a delicious banana bread stuffed with ripe bananas & crunchy pecans. Visit Bread Dad (BreadDad.com) for more delicious banana bread recipes.
Provided by Bread Dad
Categories Appetizer Breakfast Dessert Side Dish Snack
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Mash bananas with a fork.
- Lightly beat eggs.
- Stir eggs, mashed bananas, vegetable oil and vanilla extract together in a large bowl.
- In a separate bowl, mix the dry ingredients (except chopped pecans) together. This helps to evenly spread out the dry ingredients (i.e. baking soda & sugar). Optional - If you have a whisk, use it to mix the dry ingredients because a whisk is better at breaking up any small flour and brown sugar lumps.
- Pour the mixed dry ingredients (except the chopped pecans) into the bowl containing the wet ingredients. Stir with a large spoon until the batter is fully mixed.
- Add 3/4 cup of chopped pecans to the batter (and save the remaining 1/4 cup of pecans for later). Stir until the pecans are evenly mixed throughout the batter.
- Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
- Sprinkle the remaining chopped pecans (1/4 cup) on top of the batter within the bread pan.
- Bake in the oven for 65-70 minutes or until golden brown.
- Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
- After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
- Please read Bread Dad's tips section for extra information on how to make this recipe successfully & to avoid common banana bread problems.
Nutrition Facts : ServingSize 1 Slice, Calories 325 kcal, Carbohydrate 41 g, Protein 4 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 237 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 15 g
CANDIED PECAN CRUSTED BANANA BREAD
Candied pecans are the stars of the sweet, moist banana bread, A crunchy sweet topping and deep banana flavors, how can that be bad?
Provided by Doug Bakes Staff
Categories Snack
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees
- Lightly spray a 9x5 inch loaf pan with vegetable spray
- In a large bowl, mix together: flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, one cup of pecans, diced, and mashed bananas until blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into the loaf pan and top generously with the reserved cup of whole candied pecans.
- 3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
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- Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with 1 tablespoon of the melted butter; dust with 2 tablespoons of the flour. Hold loaf pan upside down, and gently tap on work surface to shake out excess flour. Set aside.
- Stir together granulated sugar and 1/2 cup of the melted butter in a large bowl until combined. Add eggs, mashed bananas, sour cream, and vanilla; stir well to combine.
- Stir together baking soda, salt, apple pie spice, and 1 1/2 cups of the flour in a bowl. Add to egg mixture; stir until just combined. Spoon mixture into prepared loaf pan.
- Stir together pecans, brown sugar, cinnamon, and remaining 2 tablespoons melted butter and 2 tablespoons flour in a bowl until combined. Sprinkle evenly onto batter in loaf pan. Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 55 to 60 minutes.
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Ratings 20Calories 440 per servingCategory Dessert
- Preheat oven to 350°F. Grease a 9x5 or 10x5.5” loaf pan with shortening or butter and coat it with sugar. (You do this like you would grease and flour a pan. Grease it first, then add about 2 tablespoons sugar to the pan and move the pan side to side until the bottom and sides are coated with sugar. Do NOT substitute cooking spray for the butter. You can skip the sugaring and just use cooking spray, if you wish.)
- Add bananas, eggs, milk, vinegar, vanilla, baking soda, cinnamon to a blender jar and blend until smooth.
- Pour half the banana mixture into the oil mixture with 1 cup of flour. Stir until just incorporated, then add the remaining banana mixture and flour. Stir until just incorporated. Stir in pecans. Pour into prepared pan.
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