MOIST BANANA PECAN BREAD
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
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
CINNAMON SUGARED PECANS
My grandma makes these every year for the holidays. It's always handy to make extra for later snacking! They are relatively quick and easy to make and taste wonderful. I love the smell of these when they're in the oven.
Provided by Erin
Categories Appetizers and Snacks Nuts and Seeds
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
- Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
- Bake in the preheated oven until fragrant and crisp, about 25 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 10.2 g, Fat 19.4 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 76.2 mg, Sugar 7.3 g
CRANBERRY, ORANGE AND PECAN PANCAKES
Provided by Alex Guarnaschelli
Time 1h10m
Yield 12 large pancakes
Number Of Ingredients 17
Steps:
- For the cranberry, orange and pecan sauce: Combine the cranberries, granulated sugar, cinnamon, allspice, nutmeg, cinnamon stick, orange zest and juice and 1/2 cup water in a medium pot. Bring to a boil over medium heat, then reduce to a simmer and cook until some cranberries burst but some still remain whole, 8 to 10 minutes. Cool completely, remove the cinnamon stick and stir in the pecans.
- For the pancake batter: Mix the flour, brown sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, vanilla and eggs in a separate bowl. Make a well in the middle of the dry ingredients and pour the milk mixture into the well. Gently whisk until combined, but do not overmix, as it will make your pancakes chewy. Let the batter rest for 20 minutes.
- Meanwhile, chop 1 cup of the pecans and set the remaining 1/2 cup aside.
- Heat a large nonstick or cast-iron skillet and coat with about 2 tablespoons butter. Add a scant 1/2 cup batter per pancake to your pan, leaving space between each. Sprinkle a handful of the chopped pecans in each. Cook until you see bubbles on the sides and in the center of the pancakes, 2 to 3 minutes, then flip and cook for an additional 2 to 3 minutes. Remove from the pan to a flat surface to cool a few minutes. Cook the rest of the pancakes in butter in batches.
- Hold a pancake flat and use a paring knife to make a 1/2-inch horizontal cut in the top. Slip the knife in horizontally and move it back and forth while turning the pancake to make a pocket. Repeat with all the pancakes. Spoon some sauce inside each pocket. (See Cook's Note.) Make stacks of stuffed pancakes on a serving platter. Or, stuff a few and serve with the remaining sauce on the side. Top with the reserved pecan halves for garnish.
BANANA COFFEE CAKE WITH PECANS
Very moist cake; great as a snack! Use bananas that are starting to turn black.
Provided by MissKL
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square baking dish.
- Beat superfine sugar and butter in a bowl with an electric mixer until smooth. Add eggs one at a time, beating until each egg is fully incorporated before adding the next. Mix baking soda into sour cream in another bowl and stir into butter mixture until combined.
- Stir bananas into butter mixture; add cake flour and baking powder and mix well. Stir in vanilla extract. Pour banana cake batter into prepared baking dish.
- Mix pecans, brown sugar, and cinnamon in a bowl; sprinkle over cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.1 g, Cholesterol 53.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 215.9 mg, Sugar 22.8 g
CINNAMON ORANGE CRANBERRY SAUCE WITH PECANS
Steps:
- In a medium saucepan, combine water, sugar and orange juice
- Stir in cranberries; bring to boil and simmer until they 'pop'
- Remove from heat and stir in cinnamon and pecans
- Allow to cool before serving
ORANGE PECANS
A nice appetizer or snack. Especially nice around the holidays, and can be made 3 days ahead. From Bon Appetit, November 1994.
Provided by lazyme
Categories Lunch/Snacks
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 300ºF.
- Melt butter in heavy medium saucepan over low heat. Add orange peel, cinnamon, coriander, cloves and cayenne and stir until aromatic, about 30 seconds.
- Add pecans, then sugar and salt and stir to coat evenly. Transfer nut mixture to baking sheet.
- Bake until nuts are toasted, stirring occasionally, about 20 minutes. Cool. (Can be prepared 3 days ahead. Store airtight at room temperature).
CINNAMON PECAN BRAIDS
Whenever there's a bake sale, I make these braids. They're so eye-catching that most of the loaves get snapped up by the people working the sale! -Connie Dahmer, Marion, Illinois
Provided by Taste of Home
Time 50m
Yield 4 loaves.
Number Of Ingredients 17
Steps:
- In a bowl, dissolve yeast in 1/4 cup warm water. Add eggs and remaining water; mix well. In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Beat into yeast mixture (do not knead). Cover and refrigerate overnight., For filling, in a small bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside., Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 9-in. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle., One each long side, cut 3/4-in.-wide strips to the center to within 1/2 in. of the filling. Starting at one end, fold alternately strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise in a warm place for 1 hour (dough will not double)., Bake at 350° for 18-20 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Combine glaze ingredients; drizzle over cooled braids.
Nutrition Facts :
ORANGE BANANA BUNDT CAKE
This Orange Banana Bundt Cake recipe is as easy as it is delicious. Made with simple, flavorful ingredients such as orange juice, bananas, and a hint of cinnamon and topped with a delicious orange glaze, this moist bundt cake will be ready in under an hour.
Provided by Melissa Williams | Persnickety Plates
Categories Dessert
Time 41m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and spray a bundt cake pan with non-stick spray. Set aside.
- In a medium bowl whisk together flour, baking soda, salt, and cinnamon.
- In a separate bowl whisk together the sugar, vegetable oil, and eggs.
- Add the mashed banana, orange zest, and orange juice to the wet ingredients and mix well.
- Slowly combine the wet ingredients to dry and mix until everything is just combined.
- Pour into the prepared pan.
- Bake for 26-28 minutes or until toothpick comes out clean.
- Let cool for about 10 minutes before flipping onto serving plate.
- In a small bowl combine powdered sugar and juice of one orange (about 3 tbsps).
- Mix until powdered sugar is dissolved and glaze is smooth.
- Drizzle over cake and top with orange zest for garnish.
Nutrition Facts : ServingSize 1 g, Calories 269 kcal, Carbohydrate 42 g, Protein 4 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 393 mg, Fiber 2 g, Sugar 23 g
ORANGE AND CINNAMON CRUSTED PECANS
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a deep saucepan, combine the sugar, water, orange zest, and cinnamon and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
- When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.)
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- In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs and beat well, then add the mashed bananas and milk. Whisk to combine.
- Add baking soda, vanilla, salt and cinnamon and whisk to combine. Using a rubber spatula or wooden spoon, stir in the flour until just combined. Mixture will be lumpy. Stir in the pecans.
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- Start by preheating the oven to 200 degrees and then start making your dough. Whisk the flour, sugar, salt, and yeast together in a large bowl.
- Next, combine the orange juice, orange zest, water, and butter together in a microwave safe bowl. Microwave your mixture for about 30 seconds until the butter is melted and the mixture is warm to the touch (about 110°F). Pour your mixture into the dry ingredients, add the egg and either kneed by hand or with a stand mixer with the hook attachment for 5 minutes or until it forms a soft dough.
- Turn the dough out onto a lightly floured surface and let rest for about 5 minutes. After 5 minutes, roll the dough out in a 15 x 10 inch rectangle. Using your hands, spread the softened butter on top but keeping a 1/2 border all the way around your dough clean.
- Mix together the cinnamon, pecans, dash of salt and sugar. Sprinkle it all over the dough and using your hands, gently press the filling into the dough.
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- Cream the butter, sugar, vanilla and eggs in a large bowl. Add the bananas, Greek yogurt, baking soda, cinnamon, flour and pecans. Mix well and scoop into muffin liners, filling them 2/3 full.
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