Going Nuts Over Texas Pecan Banana Bread

Did you know the Texas State Tree is the Pecan Tree? What better way to enjoy the pecans from said tree than combining the creamy goodness of bananas with the crunch of a perfect, Texas pecan! Enjoy a Spring morning with your family, and get out the butter to spread on this warm, delicious pecan banana bread. Make sure to sip your favorite cup of coffee or hot tea with this truly Texas treat.

Texas Pecan Banana Bread

INGREDIENTS:

2 cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

4 overripe bananas

1 cup sugar

¾ cup unsalted butter, melted and cooled

2 large eggs

1 teaspoon pure vanilla extract

½ cups pecans, finely chopped

Confectioner’s sugar for dusting

INSTRUCTIONS:

Preheat oven to 350 degrees and lightly grease 9×5 inch loaf pan. In large bowl, combine the flour, baking soda, and salt; set aside.  In a small bowl, mash two bananas with a fork so they still have a bit of texture.  With an electric mixer using wire whisk, whip the remaining bananas and sugar together for 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 over blend.  Fold in the pecans and the mashed bananas with a rubber splatula.  Pour the batter into greased 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 rotating occasionally to ensure even browning.  Check with a toothpick for doneness.  Don’t get nervous if the banana bread develops a crack down the center as this is normal.  Cool the bread in the pan for 10 minutes or so and then let cool on a wire rack.  Make sure it is completely cool before slicing.  Dust with confectioner’s sugar.

Recipe by Tyler Florence

2016 Television Food Network