Pecan Banana Bread Pudding Recipes

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.

ROASTED PECAN BANANA BREAD LOAVES

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.

BOURBON BANANA PUDDING WITH GLAZED PECANS

Steps:

• Make pudding and glaze pecans:
• Lightly beat yolks in a medium bowl.
• Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan. Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes. Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.
• Cover surface with wax paper and chill until cold, about 2 hours.
• Preheat oven to 350°F with rack in middle.
• Warm remaining 2 tablespoons brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved. Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.
• Bake, stirring occasionally, until golden brown and shiny, about 15 minutes. Transfer pecans with a metal spatula to a rack to cool. Coarsely chop, reserving 4 halves for garnish.
• Make spongecake and syrup:
• Preheat oven to 400°F with rack in middle. Butter and flour cake pan. Warm eggs (in shell) in hot water 5 minutes.
• Whisk together flour and salt.
• Beat eggs, 1/3 cup sugar, and vanilla with an electric mixer at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.
• Transfer to a wide bowl. Sift flour mixture, one third at a time, over batter, folding gently but thoroughly with a rubber spatula after each addition. Stir together butter and about 1/4 cup batter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly.
• Pour batter into cake pan and smooth top. Bake until golden brown and edges start to pull away from sides of pan, 12 to 14 minutes.
• Meanwhile, bring bourbon, water, and remaining tablespoon sugar to a boil, stirring until sugar has dissolved. Remove from heat.
• Transfer cake in pan to a rack, then run a thin knife between cake and side of pan and cool 5 minutes. Invert cake onto rack.
• Assemble dessert:
• Cut off one third of cake, reserving for another use. Brush remaining cake with half of bourbon syrup. Carefully turn cake right side up and brush with remaining syrup. Cool completely, about 30 minutes.
• Cut cake into 1 1/2-inch squares. Thinly slice bananas.
• In 4 bowls or 10-oz glasses make 2 layers each of pudding, bananas, cake (use all of it), and chopped pecans, then top with a third layer of pudding, bananas, and chopped pecans.
• Chill, loosely covered, 1 hour. Let stand at room temperature 20 minutes before serving.
• Whip cream with sugar until it holds soft peaks, then dollop on top of each dessert. Garnish with reserved pecan halves.

BANANA BREAD PUDDING

Steps:

• Place the bread cubes in a greased 2-qt. casserole; pour butter over top and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas. , Pour over bread cubes and stir to coat. Bake, uncovered, at 375° for about 40 minutes or until a knife inserted in the center comes out clean. , Meanwhile, for sauce, melt butter in a small saucepan. Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil. Boil for 1 minute. Remove from the heat; stir in the vanilla. Serve warm sauce over warm pudding.

CINNAMON-BANANA BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray.
• In large bowl, slightly beat eggs with whisk; beat in granulated sugar and half-and-half. Stir in bread cubes, bananas and pecans. Pour mixture into casserole. Let stand 10 minutes.
• Bake uncovered 1 hour 20 minutes or until center is set. Let stand 10 minutes.
• Meanwhile, in 1-quart saucepan, heat brown sugar and butter over medium heat, stirring until melted. Stir in whipping cream and rum with whisk; cook 3 minutes or until thick and reduced to 3/4 cup. Serve warm bread pudding with warm sauce.

BANANA PECAN BREAD PUDDING

Steps:

• Melt butter in a skillet over medium heat. Add bananas and 2 ounces of sugar and cook several minutes, stirring to cook evenly. Remove from heat and cool to room temperature.
• Combine the heavy cream, rum, eggs, vanilla and remaining 3 ounces of sugar in a bowl and whisk to blend. Add bananas and bread and let this mixture soak for an hour minimum.
• Preheat oven to 300ºF. Line a rectangular terrine mold with plastic wrap and pour banana pudding mixture inside. Cover and cook in a water bath until it reaches 175ºF. Remove from oven and cool completely (preferably overnight).
• Rum Sauce:.
• Melt butter in a saucepan over medium-high heat. Add cream, sugar and salt. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in rum.
• To Assemble and Serve:
• Remove pudding from mold and slice into ½-inch slices. Coat each piece evenly with flour, egg wash, and pecan pieces. Fry each piece to order using equal parts oil and butter till golden on each side. Sprinkle with a bit of salt and serve with a scoop of ice cream. Drizzle with rum sauce and sprinkle with powdered sugar.

PECAN BANANA BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Place bread cubes in medium mixing bowl. In another mixing bowl, add Eggs, Milk, Sugar, Vanilla, Cinnamon, and Salt. Using wire whip, mix the liquid ingredients until well blended. Pour over bread cubes and mix well. Let sit for 20 minutes, stirring occasionally. Make sure all bread is soaked with the egg and milk mixture. Add bananas and pecans. Mix until just incorporated. Pour mixture into 8" or 9" square cake pan. Bake in oven checking after 30 minutes to see if custard has set and pudding is pulling away from sides of pan. Bake for up to 15 minutes more checking doneness every 5 minutes. Remove from oven to wire rack. Let cool for 10 minutes before serving. Divide onto small plates or bowls. Top with warm Southern Comfort Sauce. You may also serve with a side of Vanilla Ice Cream. This pudding is very rich and sweet. You can't stop eating it.

CANDIED PECAN BANANA BREAD

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.

PECAN BANANA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place muffin liners into two 12-cup muffin tins.
• Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy and smooth; slowly beat in brown sugar and white sugar until light and fluffy. Add eggs, one at a time, until fully incorporated. Stir in canola oil and applesauce; mix well. Mix in flour, baking soda, baking powder, cinnamon, and salt until just combined. Stir in bananas and 1 teaspoon vanilla extract; fold in pecans. Fill muffin liners 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 28 to 33 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy; mix in confectioners' sugar and 2 teaspoons vanilla extract until frosting is smooth. Frost the cooled cupcakes.

CREAMY BANANA PECAN PIE

Steps:

• In a small bowl, combine the flour, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25 minutes. Cool completely on a wire rack. , In a small bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping. Spread over the crust. Arrange bananas on top. In another bowl, whisk milk and pudding mix for 2 minutes. Immediately pour over bananas. Top with remaining whipped topping. Garnish with pecans if desired. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.