Pecan, Peanut Butter, Banana Bread

As promised, today I bring you a treat that just looks like Fall to me- Pecan, Peanut Butter, Banana Bread. I was kind of in the mood to make cookies or even cupcakes, but yesterday I saw this:

A plate full of ripe bananas and I couldn’t let them go to waste. I thought about making traditional banana bread, but I wanted something a little different, I grabbed my mom’s Maida Heatter’s Book of Great American Desserts and found this recipe. By the way, if you don’t have this book I highly recommend it as a kitchen staple, this woman knows how to bake!

A couple things to note in this recipe- the first is that it calls for you to butter your loaf pans and then dust them with wheat germ, fine bread crumbs or uncooked oatmeal. This creates a really pretty look to your loaves. I used Pam and oatmeal and just tossed it in my pan and shook it around until it stuck. It will look a little like this:

The second is that in the original recipe, it has you mashing your bananas with a fork on a plate. Our secret is using a ricer for our bananas- it has the same effect but less work (always nice).

If I were to do this recipe again, I would go with my instincts which said “wow that’s a lot of walnuts” and cut them in half. I left the original measurements below so if you are a big walnut fan you can keep them as is. Also I would have added another 1/4 cup peanut butter, since you get a hint of the taste, but I would like a bigger impact. Again, original measurements below, but feel free to add a little more!

Pecan, Peanut Butter, Banana Bread

This bread is a dark, moist, nutty banana bread filled with walnuts. It’s delicious served with a little bit of honey or warm butter or jam. 

Makes 2 Small Loaves

Ingredients:

  • 6 ounces (1 1/2 cups) pecan halves or large pieces
  • 1 cup sifted all-purpose flour
  • 1 cup sifted all-purpose whole wheat flour (Trader Joe’s carries this)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3 ounces (3/4 stick) unsalted butter
  • 1/2 cup smooth peanut butter
  • 1 cup dark brown sugar, firmly packed
  • 2 large eggs
  • 2 to 3 large fully ripened bananas (makes 1 cup mashed)

Directions:

  1. Using a toaster oven or oven, lay pecans on baking sheet and toast for 5-7 minutes. (For a toaster oven, just set to toast. In an oven, set to 350 and turn the nuts halfway). Set aside.
  2. Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375 degrees. Butter or use Pam to spray two small loaf pans, each with a 4- to 5- cup capacity (they pans may measure about 8 by 4 by 2 1/2 inches). Dust all over with toasted wheat germ, or fine dry bread crumbs or uncooked oatmeal, invert over paper, and tap to shake out excess. Set aside
  3. Sift together both the flours, the baking soda, salt and nutmeg and set aside. In the large bowl of an electric mixer beat the butter until softened (3-4 minutes). Add the peanut butter and beat to mix. Beat in the sugar, and then the eggs one at a time.
  4. Peel the bananas and either mash with a fork on a large plate or use a ricer. You do not want the bananas to be liquified, they should remain coarse and uneven with a few slightly larger pieces.
  5. Beat the bananas into the mixture. Then, on low speed, add the sifted dry ingredients and beat only until incorporated (I used a spatula to finish mixing the dry ingredients in). Remove the bowl from the mixer and stir in the pecans by hand.
  6. Pour half of the batter into each of the prepared pans and smooth the tops.
  7. Bake at 375 degrees for 15 minutes and then reduce the temperature to 350 degrees and bake for 35-40 minutes more (Total baking time is 50 to 55 minutes). Test by inserting a toothpick or cake tester to the bottom of each loaf; bake until the tester comes out dry or only with a few dry crumbs).
  8. Let the loaves cool in the pans for 5 to 10 minutes, then turn each loaf out onto a folded towel in your hand and place the loaves on the rack to cool.

Adapted from Maida Heatter’s Book of Great American Desserts

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4 Comments

Filed under Baking, Breads & Loafs, Recipe

4 responses to “Pecan, Peanut Butter, Banana Bread

  1. Pingback: Pumpkin Bread Recipe - Lip Licking Moments

  2. Malia

    Koko, these are beautiful! Making your mama proud I am sure, xoxo

  3. Using a ricer for the bananas? How smart. This looks wonderful. I love peanut butter with banana, but I’ve never had them together in a bread. Yum.

  4. Holy yum, this looks delish! I love the smell of freshly baked banana bread! 🙂

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