Best 15 Banana Pecan Bread Recipes

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Indulge in the tantalizing aroma and delectable taste of Banana Pecan Bread, a classic treat infused with natural sweetness and nutty crunch. This fail-proof recipe yields a moist, tender crumb enveloped in a golden-brown crust, studded with caramelized banana slices and toasted pecans.

In addition to the classic Banana Pecan Bread, this article offers a collection of irresistible variations that cater to diverse tastes and dietary preferences. From the indulgent Chocolate Chip Banana Bread, brimming with gooey chocolate chips, to the wholesome Gluten-Free Banana Bread, made with almond flour and coconut flour for a guilt-free indulgence, there's a perfect recipe for every occasion and palate.

Those seeking a tropical twist will delight in the Pineapple Banana Bread, where juicy pineapple chunks add a burst of tangy sweetness, while the Sourdough Banana Bread offers a tangy twist with its distinctive sourdough starter. For a healthier alternative, the Zucchini Banana Bread incorporates grated zucchini for a moist and nutritious loaf, and the Vegan Banana Bread caters to those with plant-based diets, using flax eggs and almond milk to achieve a moist and flavorful bread.

Whether you prefer the classic Banana Pecan Bread or are enticed by one of the many enticing variations, this article provides a comprehensive guide to creating exceptional banana bread that will impress family and friends alike.

Let's cook with our recipes!

ROASTED PECAN BANANA BREAD LOAVES



Roasted Pecan Banana Bread Loaves image

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

¾ cup chopped pecans
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups very ripe, mashed bananas
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ teaspoon coconut extract
2 tablespoons lemon juice
½ cup light butter, at room temperature

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

MOIST BANANA PECAN BREAD



Moist Banana Pecan Bread image

Make and share this Moist Banana Pecan Bread recipe from Food.com.

Provided by Parsley

Categories     Quick Breads

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter, softened
1 cup light brown sugar
2 eggs
2 medium overripe bananas, mashed
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 275.2, Fat 12.1, SaturatedFat 5.5, Cholesterol 55.6, Sodium 177.9, Carbohydrate 39.2, Fiber 1.6, Sugar 20.4, Protein 3.9

PECAN-CHOCOLATE CHIP BANANA BREAD



Pecan-Chocolate Chip Banana Bread image

Upgrade basic banana bread with semisweet chocolate chips and chopped pecans.

Provided by Food Network Kitchen

Time 2h30m

Yield 6

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, melted, plus more for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1/2 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1 large egg, at room temperature
3 very ripe bananas, mashed
1/3 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 9-by-5-inch metal loaf pan.
  • Whisk the flour, sugar, baking soda, salt and cinnamon together in a large bowl.
  • Lightly beat the egg in a medium bowl with a fork or a whisk. Add the banana and mix to combine. Stir in the sour cream, vanilla and melted butter. Stir the sour cream-banana mixture into the flour mixture until just combined. Stir in the chocolate chips and pecans until just combined but with a few lumps still in the batter. Transfer the batter to the prepared pan and smooth out into an even layer.
  • Bake until a toothpick inserted in the center of the loaf comes out clean, 1 hour, 5 minutes to 1 hour, 10 minutes. Cool in the pan on a rack for 20 minutes. Run a thin knife along the sides of the pan to loosen the bread and unmold it. Serve warm or at room temperature.

OATMEAL PECAN BANANA BREAD



Oatmeal Pecan Banana Bread image

Time 1h10m

Number Of Ingredients 10

2 eggs
2/3 cup sugar
1/3 cup butter, room temperature
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup quick oatmeal
1 cup mashed bananas
1 cup flour
1/2 cup pecans

Steps:

  • Preheat oven to 350*F Spray one bread pan with cooking spray and set aside. Blend together eggs, sugar and butter. Add salt, baking soda & baking powder. Mix again. Add oatmeal and bananas and blend well, scraping sides if needed. Add flour then pecans. Mix well after each addition. Scrape sides of bowl and ensure all is mixed well. Pour batter into prepared pan. Bake for 1 hour or until toothpick inserted into middle of bread comes out clean. Remove from oven, allow to cool for 5 minutes. Remove from pan, slice and slather it with butter! Devour immediately.

BANANA PECAN BREAD PUDDING



Banana Pecan Bread Pudding image

No ordinary bread pudding! Chef Hector Santiago's creation with rum sauce, finished almost like a french toast,and served with ice cream. Try to give it the overnight cooling, then all you need to do is finish it off for serving. Havent made this yet so serving size and times are guestimates

Provided by MarraMamba

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

2 ounces unsalted butter
3 ripe bananas, medium dice
5 ounces sugar
2 cups heavy cream
5 ounces dark rum
4 large eggs
1 teaspoon vanilla extract
8 ounces brioche bread, crusts removed and diced
2 ounces unsalted butter
4 ounces heavy cream
4 ounces dark brown sugar
salt
2 ounces dark Jamaican rum
1 cup all-purpose flour
4 eggs, beaten
3 cups pecan pieces (1 cup fine-ground or 2 cups coarse)
oil
butter
salt
banana ice cream or rum-raisin ice cream
powdered sugar

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.

BANANA - OATMEAL - PECAN BREAD



Banana - Oatmeal - Pecan Bread image

Make and share this Banana - Oatmeal - Pecan Bread recipe from Food.com.

Provided by TooheyMomster

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup margarine, room temperature
2 eggs
1/4 cup buttermilk
1 tablespoon baking powder
1/2 teaspoon salt
2 cups whole wheat flour
1/4 cup honey
3 bananas, mashed
1 tablespoon vanilla
1 tablespoon baking soda
1/2 cup oatmeal
1 cup broken pecans

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 BREAD BY TYLER FLORENCE



Banana Pecan Bread by Tyler Florence image

I saw this on Food Network today and it looks awesome! Two of the bananas are creamed and two are mashed chunky and folded in to give some texture. For an even greater treat, toast the slices of banana bread and dust with confectioners' sugar just before serving.

Provided by Marie

Categories     Quick Breads

Time 1h35m

Yield 1 loaf

Number Of Ingredients 10

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350° and lightly grease a 9 by 5-inch loaf pan.
  • In a large bowl, combine the flour, baking soda, and salt and set aside.
  • Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture and set aside.
  • With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for 3 minutes to make a light and fluffy banana cream.
  • Add the melted butter, eggs and vanilla and beat well.
  • 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.
  • Rotate the pan periodically to ensure even browning.
  • Cool the bread in the pan for 10 minutes and then turn out onto a wire rack to cool completely before slicing.

Nutrition Facts : Calories 3856.5, Fat 190.8, SaturatedFat 94.9, Cholesterol 738, Sodium 3223.4, Carbohydrate 507.4, Fiber 24.2, Sugar 261.2, Protein 50

PECAN-BANANA BREAD SCONES



Pecan-Banana Bread Scones image

Toasted pecans lend rich flavor to these banana bread scones. A caramel drizzle adds a sweet finishing touch.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 8

Number Of Ingredients 10

2 1/2 cups Gold Medal™ all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup cold butter or margarine
3/4 cup chopped pecans, toasted
1/2 cup sour cream
1 cup mashed bananas (2 medium)
1/2 cup canned dulce de leche (caramelized sweetened condensed milk)

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.

Nutrition Facts : Calories 453, Carbohydrate 57 g, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 429 mg

BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)



Banana Maple Pecan Bread Muffins (Gluten-Free) image

I bought a 20lb bag of bananas at Krogers for $1.00 and have been trying to use them all up. This is one of the recipes I made in the process. It was by far the most scrumptious recipe that I made. It could also be made into a bread, but I made muffins. This is definitely my new default banana bread recipe! Imade a double batch and ended up with 39 muffins. I made half with the called for maple syrup/pecan topping and half with a cream cheese topping. To make the cream cheese topping, I whipped 6oz cream cheese with 1/4 cup brown sugar and 1/4 cup maple syrup. These were absolutely heavenly fresh out of the oven. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour.

Provided by Andrew Mollmann

Categories     Quick Breads

Time 35m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 18

3 ripe bananas, coarsely mashed
1/3 cup pure maple syrup
1/2 cup pecans, chopped
2 cups flour (*I used Bette Hagman's GF Bean mix, description above)
1 teaspoon xanthan gum
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 tablespoons dry buttermilk
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup water
3/4 cup chopped pecans
1/4 cup pure maple syrup
6 ounces cream cheese (optional)
1/4 cup brown sugar (optional)
1/4 cup pure maple syrup (optional)

Steps:

  • Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
  • Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
  • Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
  • Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
  • Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
  • Bake at 375 for 20 minutes. Makes about 18 good sized muffins.

CHOCOLATE CHIP PECAN BANANA BREAD



Chocolate Chip Pecan Banana Bread image

Make and share this Chocolate Chip Pecan Banana Bread recipe from Food.com.

Provided by betsy444

Categories     Quick Breads

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips
3/4 cup pecans, chopped
1/2 cup butter
1 cup sugar
2 eggs
1 cup mashed banana
2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°F; butter and flour 9x5x2 1/2 inch loaf pan.
  • Whisk first four ingredients in bowl to blend, add chocolate chips and pecans.
  • Beat butter until fluffy.
  • Gradually add sugar, beating well until blended.
  • Beat in eggs one at a time.
  • Beat in mashed bananas, lemon juice and vanilla.
  • Beat in flour mixture.
  • Pour into loaf pan, cook 1 hour and 5 minutes.

BANANA-PECAN BREAD



Banana-Pecan Bread image

This can also be made using mini-loaf pans, make this a day ahead it's even better the next day! --- bread flour only for this ;-)

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 1h5m

Yield 1 (9x5-inch) loaf

Number Of Ingredients 12

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup light brown sugar (or use all white)
2 large eggs, beaten (room temperature)
1/2 cup sour cream (room temperature)
2 large bananas, mashed (do not puree)
2 teaspoons vanilla
2 cups sifted bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt (can use a bit more salt)
3/4 cup chopped pecans

Steps:

  • Set oven to 350 degrees (set oven rack to second-bottom position).
  • Grease a 9 x 5-inch baking pan and line the bottom of the pan with parchment paper.
  • In a large bowl beat the butter with sugars and vanilla until light and fluffy (about 3-4 minutes).
  • Add in eggs, sour cream and mashed bananas; mix well until combined.
  • In a small bowl sift together the bread flour with baking powder, baking soda and salt; add to the creamed mixture and mix with a wooden spoon until JUST combined (do not overmix!).
  • Stir in pecans.
  • Transfer the mixture to prepared baking pan.
  • Bake for about 55-70 minutes or until the loaf tests done (tent foil over the top of the loaf if browning too much).

Nutrition Facts : Calories 3754.4, Fat 188.3, SaturatedFat 82.2, Cholesterol 717.6, Sodium 3045.8, Carbohydrate 480.3, Fiber 21.7, Sugar 245, Protein 53.5

CANDIED PECAN BANANA BREAD



Candied Pecan Banana Bread image

Make and share this Candied Pecan Banana Bread recipe from Food.com.

Provided by Chef Florida Janie

Categories     Breads

Time 1h15m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 14

2 cups sugar
1 cup soften butter
4 large eggs
8 -10 very ripe bananas
2 tablespoons vanilla
2 tablespoons ground cinnamon
4 cups flour
1 tablespoon baking soda
1 teaspoon salt
1 cup candied pecans, chopped
1 cup walnuts, chopped
4 tablespoons butter, melted
2 tablespoons ground cinnamon
3 tablespoons sugar

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.

BANANA BREAD WITH VANILLA BEAN "PECAN BUTTER"



Banana Bread with Vanilla Bean

Provided by Bobby Flay

Categories     side-dish

Time 1h40m

Yield 1 banana bread

Number Of Ingredients 20

2 sticks unsalted butter, softened
1/2 vanilla bean, seeds scraped
Pinch sea salt
Scant 1/2 cup pecans, lightly toasted
2 tablespoons light brown muscovado sugar
2 teaspoons bourbon, optional
1/2 teaspoon pure vanilla extract
Nonstick cooking spray, for greasing
1 3/4 cups all-purpose flour
1/2 cup pure cane sugar
1/4 cup packed light brown muscovado sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
2 tablespoons canola oil
1 teaspoon pure vanilla extract
3 large overly ripe (skins should be brown) bananas, mashed well (about 1 1/2 cups)
2 large eggs, lightly beaten

Steps:

  • For the butter: Combine pecans and brown sugar in a food processor and pulse until coarsely chopped. Add the bourbon, if using, vanilla, butter, vanilla seeds and salt and pulse again until smooth. Scrape into a large ramekin. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Let soften again before using.
  • For the banana bread: Preheat the oven to 350 degrees F and place an oven rack in the middle. Liberally spray the bottom and sides of a 9- by 5- by 3-inch light metal loaf pan with nonstick cooking spray. Set aside.
  • Mix together the flour, sugars, baking powder, cinnamon, baking soda and salt. Set aside. Mix together the butter, oil, vanilla, bananas and eggs in another bowl. Lightly fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula until just combined. The batter should be thick and chunky (do not over-mix; the batter should not be smooth). If you over-mix, the bread will become rubbery!
  • Scrape the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the bread cool in the pan on a wire rack for 15 minutes, and then remove the it from the pan. Serve slices warm slathered with the vanilla pecan butter.

TEXAS PECAN-BANANA BREAD



Texas Pecan-Banana Bread image

A modified version of banana-chocolate chip bread from the American Diabetes Association's 2004 'Healthy Calendar Diabetic Cooking,' this version cuts carbs and fat even more by using Splenda® baking mix, better oil and less of it, and pecans instead of chocolate chips.

Provided by Travis Thornton

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes     Banana Nut Bread Recipes

Time 1h5m

Yield 10

Number Of Ingredients 12

cooking spray
1 ½ cups mashed very ripe bananas
¼ cup low-fat buttermilk
4 egg whites
1 ½ tablespoons grapeseed oil
1 ½ cups all-purpose flour
½ cup old-fashioned oats
½ cup sucralose and sugar blend for baking (such as Splenda® sugar blend)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped pecans

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.

Nutrition Facts : Calories 216.9 calories, Carbohydrate 33.2 g, Cholesterol 0.2 mg, Fat 6.6 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 369.1 mg, Sugar 13 g

PECAN BANANA BREAD PUDDING



PECAN BANANA BREAD PUDDING image

Categories     Egg     Dessert     Bake     Banana

Yield 6-8 servings

Number Of Ingredients 10

3 cups French or Ciabatta Bread, stale and cubed
4 eggs
1-1/2 cup Granulated Sugar
1-1/2 cup Whole Milk
2 tsp. Vanilla
1/4 tsp Ground Cinnamon
pinch Salt
1 Banana- chopped
1/2 cup Pecans- chopped
Warm Southern Comfort Sauce

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.

Tips:

  • Use ripe bananas: This will give your bread a sweeter, more intense banana flavor. If your bananas are not ripe enough, you can ripen them quickly by placing them in a paper bag with an apple for a day or two.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender bread.
  • Gradually add the eggs, one at a time: This will help to prevent the batter from curdling.
  • Be careful not to overmix the batter: Overmixing can result in a tough, dense bread. Mix just until the ingredients are combined.
  • Fold in the pecans and chocolate chips at the end: This will help to prevent them from sinking to the bottom of the bread.
  • Bake the bread at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the center comes out clean: Be sure to check the bread regularly towards the end of the baking time to prevent it from overbaking.

Conclusion:

This banana pecan bread recipe is a delicious and easy-to-make treat that is perfect for any occasion. With its moist texture, sweet banana flavor, and crunchy pecans, this bread is sure to be a hit with everyone who tries it. So next time you have some ripe bananas on hand, be sure to give this recipe a try!

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