Pecan Buttermilk Banana Bread

Pecan Buttermilk Banana Bread

Many who are not vegan or not allergic to gluten, make there sweet breads with regular white flour. It can be bleached or unbleached. I thought I would change that and use 100% whole wheat flour in our featured recipe: Pecan Buttermilk Banana Bread.

Even though it’s made with 100% whole wheat, it won’t ruin the fun of enjoying this sweet treat. Besides whole wheat is a complex carbohydrate and wont spike your glucose, or cause a serge of energy to only fall fast 20 minutes later.

The inside has Almond Toffee Bits or better know as Heath Bars. The outside of the bread is bake coated with sugar, for that extra sweetness.

The sugar coats better, and doesn’t clump like flour or leave a floury film on the baked cake. Instead, it leaves a slight sweet coating on the bottom and sides. Avocado oil or olive oil can be replaced with butter, considered a healthier alternative.

extra ripe bananasWe also used over ripe bananas. when bananas go black and then some, they have a lot of natural sweetness.

 

 

 

 

Enjoy the video and then enjoy preparing Pecan Buttermilk Banana Bread.

Pecan Buttermilk Banana Bread

2 eggs, beaten

1/3 cup buttermilk

1/2 cup butter, unsalted, melted (1/2 cup oil or apple sauce to replace butter)

1 tsp. vanilla

1 tsp. cinnamon or pie spice

1 cup mashed bananas (about 3 medium)

1 cup white sugar

½ cup brown sugar

1 3/4 cups whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

½ cup almond toffee (or Heath Bars, about 4 crushed)

1 cup chopped pecans, divided

 

Preheat oven to 325 degrees F

Coat a 9×5 inch loaf pan with butter or olive oil and 3 tablespoons of sugar.

In a large mixing bowl blend together the eggs, buttermilk, butter and bananas.

Sift the flour, baking soda, cinnamon, and salt into a medium bowl. Add ½ cup pecans, almond toffee bits, and both sugars, mix in. Add flour mixture to banana mixture, mix till well incorporated.

Pour into prepared loaf pan and sprinkle ½ cup pecans over batter. Bake in preheated oven for 1 hour and 20 minutes or until a knife inserted in the center comes out clean.

 

What Others are Saying About Banana Bread:

How to Make Really Moist Banana Bread

Moist Banan Bread

Mash or puree the bananas? What type of dairy product should you use? How should you incorporate your ingredients? How ripe should the bananas get?  These are a few good questions in regards to making really good banana bread and a moist one at that. There are many places you could have gone for these answers, but you came here to our blog, Splendid Recipes. We want to answer those questions for you so you can have moist banana bread as well.

The bananas need to be extra ripe. See how black they are here in this image? They have been cut open to show you that the fruit in side is still good. The banana is no longer firm but more pliable to mash and there is more sugar at this stage of the fruits life. These bananas were bought at market with a little green in them and left in the fruit bowl for 5 weeks to get them this black and prepared for baking banana bread.

extra ripe bananas

Also using less vegetable oil, only ½ cup and adding ½ cup of Greek yogurt (full fat) will give you the moist bread that you want. Make sure your eggs are room temperature. This allows for the protein in the egg to separate better with the other cake ingredients, also making for moist bread. Always sift the dry ingredients allowing for no large air pockets. Large air pockets do not allow for moist bread. Do not over beat your wet ingredients.  Add wet ingredients to dry ingredients just before pouring batter into baking dish. Once the baking powder and soda hits something wet it starts to react. You want this reaction to happen as you put it into the oven and not before.

Follow these no fail tips and you will always have moist banana bread.

What Other’s are Saying about Banana Bread

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Banana Almond Chocolate Bread

Banana Almond Chocolate bread

How to make a Really Moist Banana Bread

The bananas need to be extra ripe. See how black they are here in this image? They have been cut open to show you that the fruit in side is still good. The banana is no longer firm but more pliable to mash and there is more sugar at this stage of the fruits life. These bananas were bought at market with a little green in them and left in the fruit bowl for 5 weeks to get them this black and prepared for baking banana bread.

Also using less vegetable oil, only ½ cup and adding ½ cup of Greek yogurt will give you the moist bread that you want. Make sure your eggs are room temperature. This allows for the protein that is in the egg to separate better with the other cake ingredients, also making for moist bread. Always sift the dry ingredients allowing for no large air pockets. Large air pockets do not allow for moist bread. Do not over beat your wet ingredients.  Add wet ingredients to dry ingredients just before pouring batter into baking dish. Once the baking powder and soda hits something wet it starts to react. You want this reaction to happen as you put it into the oven and not before.

 

For more information on how food correlates to a healthy you, visit: Savor the Food and Your Health.