ROASTED PECAN BANANA BREAD LOAVES
My father loves bananas and pecans, so for his birthday this year I whipped up a special treat for him: two of his favorites, wrapped into one, and made into individual loaves so he could easily freeze the extras and have his birthday banana bread whenever he wanted. (Coconut extract helps to bring out the fresh banana flavor - trust!) The flavor is better a day later.
Provided by atlantasassybelle
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h35m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 27.8 g, Cholesterol 30.8 mg, Fat 7.5 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 202.2 mg, Sugar 15.4 g
PECAN CHEESECAKE
A nice holiday cheesecake. Originally submitted to CakeRecipe.com.
Provided by Eleanor Johnson
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 16
Number Of Ingredients 17
Steps:
- Combine 2 cups graham cracker crumbs, 1/2 cup white sugar, 1 teaspoon cinnamon, and melted butter or margarine. Press firmly into the bottom of a 10 inch springform pan.
- In a large bowl, blend the cream cheese and 1 1/4 cup white sugar with an electric mixer at medium speed until well blended. Add the eggs, one at a time, blending well. Add vanilla extract. Add 1/2 cup liqueur, and blend for 5 minutes. Pour the filling on top of the crust
- Preheat the oven to 350 degrees F (175 degrees C). Bake for approximately 1 hour. The cake should be golden brown, and will have risen to the top of the pan. Turn off the heat, and let cool in the oven for 2 1/2 hours. When cool, remove the rim of the springform pan.
- In a small bowl, mix the sour cream, confectioners' sugar, and 1 teaspoon liqueur together. Spoon onto the top of the cooled cheesecake.
- In a small bowl, combine the finely ground pecans, finely ground graham cracker crumbs, 1 1/2 tablespoons white sugar, and cinnamon. Sprinkle the pecan topping on the cheesecake. Carefully press the pecan topping into the sides of the cheesecake. Garnish the top and sides with pecan halves.
Nutrition Facts : Calories 493 calories, Carbohydrate 42.9 g, Cholesterol 102.7 mg, Fat 33.1 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 15.9 g, Sodium 265.4 mg, Sugar 33.9 g
BANANA-PECAN CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes one 6-inch cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.
BANANA CREAM CHEESECAKE
Here is a lovely no-bake dessert. Add a dash of cinnamon to the graham cracker crust if you'd like. -Margie Snodgrass, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Set aside 1/2 cup for topping. Press remaining crumb mixture onto the bottom and up the sides of a greased 9-in. springform pan or 9-in. square baking pan. Bake at 350° for 5-7 minutes. Cool on wire rack., In a large bowl, beat cream cheese and sugar until smooth. Fold in 2 cups whipped topping. Arrange half the banana slices in crust; top with half the cream cheese mixture. Repeat layers. , In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in remaining whipped topping. Pour over the cream cheese layer. Sprinkle with reserved crumb mixture. Refrigerate for 1-2 hours or until set.
Nutrition Facts : Calories 436 calories, Fat 24g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 405mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
ROASTED BANANA & PECAN CHEESECAKE
We keep bananas on hand, but with just two of us in the house, they ripen faster than we can eat them. They soon become perfect for roasting and baking into this roasted banana cheesecake with a nutty crust. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Place unpeeled bananas in an 8-in. square baking dish. Bake until banana peels are black, 10-12 minutes. Cool to room temperature. Reduce oven setting to 325°., Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix cookie crumbs and melted butter. Press onto bottom and 1 in. up sides of prepared pan. Bake until set, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese, sugar and 1/4 cup brown sugar until smooth. Beat in vanilla and, if desired, rum. Add eggs; beat on low speed just until blended. Remove 1/2 cup cream cheese mixture to a small bowl. Pour remaining filling into crust., Peel and place roasted bananas in a food processor; process until smooth. Add to reserved cream cheese mixture; stir in chopped pecans, cinnamon and remaining brown sugar. Pour over plain cream cheese mixture. Cut through cream cheese mixture with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 45-55 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with pecan halves; drizzle with chocolate syrup.
Nutrition Facts : Calories 430 calories, Fat 30g fat (14g saturated fat), Cholesterol 126mg cholesterol, Sodium 308mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 8g protein.
ROASTED BANANA MACADAMIA CHEESECAKE
Make and share this Roasted Banana Macadamia Cheesecake recipe from Food.com.
Provided by OceanIvy
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake
Number Of Ingredients 10
Steps:
- Preheat oven to 400° and set a rack on the lower-middle level.
- Place bananas (unpeeled) on baking sheet.
- Roast until they turn black all over, approx 12 minutes.
- Remove them to cool and reduce oven to 350°.
- For crust, combine cookie crumbs, nuts and brown sugar in food processor.
- Pulse a few times to mix, then add melted butter and blend well.
- Press mixture into the bottom only of a 10-inch springform pan.
- Prepare filling: beat cream cheese and sugar in large bowl with mixer until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Add the roasted banana pulp, rum and vanilla extract; beat until smooth.
- Pour the mixture into crust and smooth top.
- Place pan on baking sheet.
- Bake about 1 hour, or until cheesecake is light golden on top and begins pulling away from pan.
- Cool the cheesecake to room temperature on wire rack, then cover and chill overnight before serving.
Nutrition Facts : Calories 6728.8, Fat 441.4, SaturatedFat 221.3, Cholesterol 1968.5, Sodium 3463.6, Carbohydrate 609.6, Fiber 21.8, Sugar 305.9, Protein 107.2
OVEN ROASTED BANANA RUM CHEESECAKE TOP....VEGAN RECIPE - (4.6/5)
Provided by á-4939
Number Of Ingredients 22
Steps:
- Make the oven-roasted bananas Preheat the oven to 325°F. Place the unpeeled bananas on a roasting pan and roast in the center of the oven for 15 to 20 minutes, until the bananas are soft, the skins are dark brown, and some juice is seeping out. Let the bananas cool to room temperature in the pan in their skins. Set aside. Increase the oven temperature to 400°F. Make the maple rum sauce In a small saucepan, combine the maple syrup, Earth Balance, and salt to taste and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring frequently, until the sauce has thickened slightly, about 10 minutes. Remove from the heat and add the rum, stirring well; be careful, as the sauce will bubble up a bit. Let cool for a few minutes, then taste and add more salt if necessary. Cool to room temperature, then transfer to a squeeze bottle. The sauce can be rewarmed by putting the bottle in a pan of hot water off the heat. Make the spiced pecan crust Combine all the crust ingredients in a bowl and stir until well incorporated. Press the crust into a 9-inch springform pan and put in the freezer for 5 minutes. Bake in the center of the oven for 8 to 10 minutes, until the crust looks a little dry and the edges are light golden. Remove to a wire rack to cool completely. Make the filling Peel the roasted bananas and remove any obvious strings. In a food processor, puree the bananas until very smooth. Add the remaining ingredients and pulse until smooth, scraping the sides of the bowl periodically; do not overprocess, or the cream cheese will separate and curdle. Pour the filling into the crust and bake on the center rack of the oven for 10 minutes. Reduce the oven temperature to 350°F and bake for another 35 to 45 minutes, until the top is the color of light brown sugar and the center of the cheesecake is set but still jiggles slightly; a toothpick inserted into the center should come out clean. Let the cheesecake cool to room temperature on a rack for at least 1 hour, then cover with plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight. To serve Rewarm the sauce in a pan of hot water. Use an offset spatula or a thin knife to loosen the edges of the cheesecake, remove the sides of the pan, and cut the cake into slices. Serve with the warm sauce and toasted pecans.
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