Best Pecan Peanut Butter Banana Bread Recipes

BANANA PEANUT BUTTER BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

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.

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.

PEANUT BUTTER BANANA BREAD

Steps:

• In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, salt and baking soda; add to creamed mixture. , Transfer to a greased 9x5-in. loaf ban. Bake at 350° for 70-75 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

PEANUT BANANA BREAD

Steps:

• In a small bowl, stir the flour, brown sugar, peanut butter and cinnamon until crumbly; set aside. , In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened., Divide half of the batter between two greased 8x4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping., Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

PECAN-PEANUT BUTTER-BANANA BREAD

Steps:

• 1. Adjust rack in bottom third of oven and preheat oven to 375 degrees. Butter two 8-by-4-by-2 1/2-inch pans and dust with wheat germ or dry bread crumbs. 2. Sift together flours, baking soda, salt and nutmeg; set aside. 3. In large bowl of electric mixer, beat butter until softened. Add peanut butter and beat to mix. Beat in sugar, then eggs, one at a time. 4. Coarsely mash bananas and add to bowl. Then, on low speed, add sifted dry ingredients and beat only until incorporated. Pour half the batter into each pan and smooth tops. 5. Bake 15 minutes at 375 degrees, then reduce temperature to 350 degrees and bake 35-40 minutes, or until cake tests clean. Cool 10 minutes in pan before turning out. Read more: http://www.gazette.com/articles/bread-119916-banana-flavorful.html#ixzz1cK9b6rhB