Tag Archives: banana bread

Pecan Banana Bread with Brown Butter Glaze & Toasted Pecans

I’m on a roll, you guys! I woke up the other day and thought “I want to up my banana bread game,” and a few short hours later, I had this recipe. Now I will admit that this isn’t a “from nothing” origin: I used several different reliable recipes and shuffled, edited, and altered them until I had exactly what I wanted. This bread is dense, rich, nutty, and completely delicious. I can’t wait to make it the next time we have house guests!

Ingredients:

Banana Bread

  • 3-4 ripe bananas
  • 5 1/2 tbsps brown butter
  • 3/4 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • 1 1/2 cups all purpose flour
  • 1/2 cup chopped pecans

Glaze

  • 2 1/2 brown butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp cream

Topping

  • 1/3 cup chopped almonds

Directions:

  1. Preheat oven to 350 degrees, and grease one standard loaf pan.
  2. Heat the butter over medium high heat until it turns a toasty hazelnut brown. Once the desired color is reached remove from heat immediately.
  3. Mash the bananas in a bowl, then beat in the sugar, brown butter, eggs, pecans and vanilla extract.
  4. In a separate bowl, whisk together the flour, salt and baking soda.
  5. Combine the two mixtures, stirring until just incorporated.
  6. Transfer batter to the prepared loaf pan and bake for 50-60 minutes.
  7. Allow to cool for 25 minute and then turn out of pan.
  8. Toast the pecans to put on the top of the glaze in the oven for 6-8 minutes.
  9. While the bread is cooling, brown the butter for the glaze.
  10. Whisk together all the glaze ingredients until smooth and then drizzle over the cooled loaf. Top with the toasted pecans.
  11. Enjoy!!!

Notes:

  • I actually don’t have anything I would change about this. I think my only comment would be that it is a little dangerous. With the exception of the two small slices I cut for tasting and photography purposes, Andy ate the rest of the loaf within 6 hours of it being made. I’m just glad it wasn’t me.

Biscoff Crunch Banana Bread

Well folks, I noticed we had a little of the Biscoff spread left over from the brownies and the blondies, and while Andy would quite happily have eaten it with a spoon, I decided to get one more recipe out of our cookie butter. I wanted to keep things pretty simple, so I decided to try this recipe for Biscoff Crunch Banana Bread by Table for Two.

Bread

Ingredients

  • 3 ripe bananas
  • 1/3 cup plain greek yogurt
  • 1/2 cup Biscoff spread
  • 3 tbsp. melted butter
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 3/4 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 18 Biscoffe cookies, crushed

Directions

  1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan and set aside.
  2. In the bowl of a stand mixer, combine the first 5 ingredients and mix until well blended.
  3. In a large bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Then slowly pour it in the stand mixer, beating on low until batter forms and is mixed well.
  4. Gently fold in ¾ of the crushed Biscoff cookies with a spatula.
  5. Pour the batter into the prepared loaf pan and then top with the remaining ¼ crushed Biscoff cookies.
  6. Bake for 1 hour or until toothpick inserted in the middle comes out clean.
  7. Let cool completely before removing from pan and slicing.
  8. Keep in airtight container for up to a week.

Notes

  • I tweaked the ingredients list just a bit. Instead of white sugar, I used dark brown, and I also increased the cinnamon to 2 tbsps. I like the richness brown sugar adds, especially to spiced baked goods, and in this case, it brought out a bit more of the caramel-y flavors in the cookie butter. The cinnamon I increased because Andy is a cinnamon fiend and a mere 1/2 tsp would have been just a tease.
  • I liked this recipe quite a bit. The crunchy cookie crust on the top nicely contrasted the dense moist banana bread. The cookies that were mixed into the batter sort of dissolved and created pockets of that delicious Biscoff flavor through out the loaf.
  • The next time I make this I am going to mix in a bit more of the cookie butter. While you got the Biscoff flavor from the crust and the crushed cookies, the actual bread itself tasted like your average banana bread. It almost seemed like the cookie butter was wasted, since flavor-wise, you would have never known it was in there.