Texas Pecan Banana Bread 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.

TEXAS PEACH PECAN BREAD

Steps:

• Grease a 9x5x3-inch loaf pan.
• In a small bowl, stir together flour, baking powder, nutmeg, and salt.
• In a large mixing bowl, cream butter and sugar.
• Add eggs and sour cream, and beat 1-2 minutes or until light.
• Stir in flour mixture alternately with peaches.
• Stir in peaches.
• Stir in pecans.
• Pour into prepared pan, and bake at 350°F for 50-60 minutes or until cake tester or knife inserted in center comes out clean.
• Cool 10 minutes in pan.
• Remove from pan to wire rack, and cool completely.

TEXAS PECAN-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8x4-inch loaf pan with cooking spray.
• Combine bananas, buttermilk, egg whites, and oil in a medium bowl. Mix well.
• Combine flour, oats, sucralose blend, baking powder, baking soda, and salt in a large bowl. Make a well in the center; add banana mixture all at once and mix well.
• Reserve 1/8 cup pecans and stir the remainder into the batter. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.

BANANA - OATMEAL - PECAN BREAD

Steps:

• Preheat oven to 350°F In a medium sizred bowl, cream together butter and honey till mixture is smooth. Beat in eggs one at a time. Stir in bananas, buttermilk and vanilla. When well blended, mix in bsaking powder, soda and salt. Blend in the rest of the ingredients. Turn mixture into a buttered loaf pan 9x5x3. Bake for 55 minutes. Cool on wire rack.

BANANA PECAN LOAF

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans., Transfer batter to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, combine cream cheese and pineapple. Serve with bread.