Time 1h5m Number Of Ingredients 7 Steps:
Preheat oven to 350° and spray a 9 x 5 baking dish with a non stick spray. Set aside. In a medium mixing bowl, beat butter and sugar until creamy. Add egg and lightly beat then add bananas and stir until incorporated. Mix baking soda and flour just until combined. Lastly, add chopped pecans and stir. Place into prepared baking dish and bake for 50-60 minutes or until toothpick comes out clean.
Time 1h30m Yield 12 serving(s) Number Of Ingredients 11 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.
Time 1h40m Yield 1 serving Number Of Ingredients 10 Steps:
Preheat oven to 350ºF 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.
Time 1h20m Number Of Ingredients 11 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.
Time 1h15m Yield 2 loaves, 12 serving(s) Number Of Ingredients 14 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.
Time 1h15m Yield 1 loaf (16 slices). Number Of Ingredients 12 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.
More about “banana bread with pecans 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.
