Pecan Banana Bread Scones Recipes

PECAN BANANA BREAD RECIPE (MOIST & CRUNCHY)

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.

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.

BANANA BREAD SCONES

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, whisk together the banana, cream, egg, and vanilla. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
• Cut in the butter with a pastry blender, or 2 knives used like scissors, until the mixture resembles coarse meal with some larger pieces. (You can use your fingers if you work fast enough that the butter stays cold.) Toss in the chopped chocolate and hazelnuts.
• Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened, but stop before you've mixed it into a uniform batter. Tip out the mixture onto a parchment-lined baking sheet and pat it into a 6-inch circle. Using a sharp knife or a bench scraper, cut the circle into 8 equal triangles. (At this point, you could freeze the triangles well-wrapped on their sheet for another day. Bake them from frozen.) Spread the triangles apart and brush the tops with the cream. Sprinkle with sanding sugar.
• Bake until the scones are golden brown and set, 22 to 25 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or at room temperature. Scones are best the day they're made.

PECAN-BANANA BREAD SCONES

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix flour, brown sugar, baking powder, cinnamon and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 1/2 cup of the pecans. Stir in sour cream and bananas until soft dough forms.
• On lightly floured surface, knead dough lightly 5 times. On cookie sheet, press dough with floured hands to 8-inch round. Cut into 8 wedges, but do not separate.
• Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; carefully separate wedges.
• In small microwavable bowl, microwave dulce de leche on High 30 seconds or until pourable. Drizzle over scones. Sprinkle with remaining 1/4 cup pecans. Serve warm.