BANANA EXPLOSION BREAD WITH NUTMEG CANDIED PECANS

Banana Explosion Bread With Nutmeg Candied Pecans image

Calling all banana bread lovers! This is a triple banana threat...banana puree, diced banana, and banana flavoring. Nutmeg and banana are great together so I decided to lightly toast pecans in butter, vanilla sugar, and nutmeg. What a combination!

Provided by Tammy Brownlow

Time 1h20m

Number Of Ingredients 17

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Ingredients

FOR NUTMEG CANDIED PECANS:
1/2 c pecans, chopped
2 Tbsp butter
2 Tbsp vanilla sugar, recipe on jap
1/2 tsp nutmeg, freshly grated - i use a microplane
FOR BANANA BREAD:
3 ripe bananas
1/2 c vanilla sugar
1/2 c light brown sugar, packed
1/2 c butter softened
1/2 c sour cream
2 eggs, room temperature
1/2 tsp vanilla extract
1/2 tsp banana extract
1 1/2 c all purpose flour
1 tsp salt
1 tsp baking soda

Steps:

1. In a medium non stick skillet melt butter on medium low heat. Add pecans, vanilla sugar, and nutmeg. Stir to combine. Continue to cook for 2 minutes. Turn off heat and allow to cool while preparing banana bread.
2. Preheat oven to 350 degrees. Spray a 9 x 5 loaf pan with cooking spray.
3. Mash 2 bananas. It should equal about 1 cup.
4. Dice the 3rd banana. I find it easiest to cut down the center length wise, give it a quarter turn and slice again. Then dice.
5. Measure 1 1/2 cup flour. In a bowl add diced banana. Add 1 Tablespoon of the measured flour over diced bananas and gently stir to coat bananas
6. To the remaining flour add baking soda and salt. Stir to combine.
7. In a mixing bowl cream butter until fluffy about 3 minutes.
8. Add mashed bananas and continue to mix on medium speed about 3 minutes.
9. Add sugars and mix until well combined and creamy.
10. Add eggs, sour cream, vanilla and banana extract. Mix until well combined.
11. Add flour mixture all at once. Mix only until moistened.
12. Add diced banana and toasted pecans. Mix on low until incorporated.
13. Pour batter into greased loaf pan and bake for 30 minutes. Rotate pan and bake for an additional 30 minutes checking frequently for color. If your bread reaches desired brownness before cooking time is over, cover with aluminum foil gently and continue to bake.
14. Remove from oven and test with a toothpick. If more time is required cook an addition 10 to 20 minutes checking frequently. I added this step because everyone's oven cooks differently.
15. When done allow to cool in pan 10 minutes. Then remove from pan and allow to cool on a wire rack. Once warm to the touch but not hot, wrap in aluminum foil and cool in the fridge for at least an hour or two before slicing.