Moist Banana Pecan Bread 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.

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

PECAN-CHOCOLATE CHIP BANANA BREAD



Pecan-Chocolate Chip Banana Bread image

Upgrade basic banana bread with semisweet chocolate chips and chopped pecans.

Provided by Food Network Kitchen

Time 2h30m

Yield 6

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1 large egg, at room temperature
3 very ripe bananas, mashed
1/3 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan.
  • Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl.
  • Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer.
  • Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature.

PECAN BANANA BREAD RECIPE (MOIST & CRUNCHY)



Pecan Banana Bread Recipe (Moist & Crunchy) image

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

1/2 Cup Vegetable Oil (- 115 milliliters - 1/2 cup equals 8 tablespoons)
2 Eggs ((large))
1 1/2 Cups Mashed Bananas (- 345 grams - Roughly 2 1/2 - 3 large & RIPE bananas)
1 Teaspoon Vanilla Extract (- 5 milliliters)
2 Cups All Purpose Flour (- 240 grams)
1/2 Cup White Granulated Sugar (- 100 grams)
1/2 Cup Light Brown Sugar ((packed) - 107 grams)
1 Teaspoon Baking Soda (- 5 milliliters)
1 Teaspoon Baking Powder (- 5 milliliters)
1/2 Teaspoon Salt (- 2.5 milliliters)
1 Cup Chopped Pecans (- 115 grams - 3/4 cup mixed into batter & 1/4 cup sprinkled on top of batter)

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

SUPER MOIST BANANA PECAN CAKE



Super Moist Banana Pecan Cake image

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

Provided by TaterBug

Categories     Dessert

Time 56m

Yield 12 serving(s)

Number Of Ingredients 9

1 (18 1/2 ounce) box yellow cake mix
0.5 (3 7/8 ounce) package vanilla pudding mix
3 bananas, ripe and mashed
3/4 cup water
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup pecans, chopped

Steps:

  • Preheat oven to 325 and grease 2 round cake pans or one large cake pan.
  • Mash bananas and mix all ingredients except pecansin a large bowl.
  • Use a hand mixer and beat ingredients for about 3 minutes.
  • Pour batter into baking pans (split evenly) or into large baking pan.
  • Bake for 40-50 minutes or until tester comes out somewhat dry.
  • I recommend frosting this with a nice cream cheese frosting.

Nutrition Facts : Calories 384.9, Fat 20.8, SaturatedFat 2.9, Cholesterol 62.9, Sodium 341.3, Carbohydrate 46.3, Fiber 1.9, Sugar 26.6, Protein 5

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