Cinnamon Orange Pecans Recipe Recipe For Banana

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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

CINNAMON SUGARED PECANS



Cinnamon Sugared Pecans image

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

1 egg white
4 cups pecans
½ cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt

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



Cranberry, Orange and Pecan Pancakes image

Provided by Alex Guarnaschelli

Time 1h10m

Yield 12 large pancakes

Number Of Ingredients 17

One 12-ounce bag cranberries
2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cinnamon stick
1 large orange, zested and juiced
3/4 cup pecan halves, such as Fisher Nuts, toasted and chopped
3 cups all-purpose flour
1/2 cup dark brown sugar
2 tablespoons plus 2 teaspoons baking powder
2 teaspoons kosher salt
2 1/2 cups whole milk
6 tablespoons unsalted butter, melted, plus more for cooking the pancakes
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups pecan halves, such as Fisher Nuts, toasted

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



Banana Coffee Cake with Pecans image

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

1 cup superfine sugar
½ cup butter, melted
2 eggs, beaten
1 teaspoon baking soda
¼ cup sour cream
1 cup mashed ripe banana
1 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chopped pecans
3 tablespoons brown sugar, or more to taste
1 teaspoon ground cinnamon

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



Cinnamon Orange Cranberry Sauce with Pecans image

Provided by Rachel @ Miss Information Blog

Categories     Side Dish

Time 15m

Number Of Ingredients 6

1 C water {minus 1 Tbsp}
1 C granulated sugar {1 C Stevia Extract in the Raw for low-calorie version}
1 Tbsp orange juice
1-12 oz pkg fresh cranberries (rinsed {2-12 oz pkgs for low-calorie version})
1 1/2 tsp ground cinnamon
1/3 C chopped 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



Orange Pecans image

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

2 tablespoons unsalted butter
4 teaspoons orange peel, grated
2 teaspoons ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1/4 teaspoon cayenne
2 cups pecan halves (10 ounces)
2 tablespoons sugar
1 teaspoon salt

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



Cinnamon Pecan Braids image

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

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°), dvided
3 eggs, beaten
5 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 cup cold butter, cubed
FILLING:
1 cup butter, softened
1 cup packed brown sugar
1 cup chopped pecans
1 tablespoon ground cinnamon
GLAZE:
1-1/2 cups confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

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



Orange Banana Bundt Cake image

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

2 cups flour
2 tsps baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup sugar
1/2 cup vegetable oil
3 eggs
2 bananas (mashed)
1 orange (zest & juice)
1 cup powdered sugar
1 orange (zest & juice)

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



Orange and Cinnamon Crusted Pecans image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 5

3/4 cup sugar
1/3 cup water
1/2 orange, zested
1/8 teaspoon cinnamon
2 cups toasted pecans

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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