Banana Pecan Butter Sauce Recipes

PECAN BANANA BREAD RECIPE (MOIST & CRUNCHY)

Steps:

• Preheat oven to 325 degrees F.
• Mash bananas with a fork.
• Lightly beat eggs.
• Stir eggs, mashed bananas, vegetable oil and vanilla extract together in a large bowl.
• In a separate bowl, mix the dry ingredients (except chopped pecans) together. This helps to evenly spread out the dry ingredients (i.e. baking soda & sugar). Optional - If you have a whisk, use it to mix the dry ingredients because a whisk is better at breaking up any small flour and brown sugar lumps.
• Pour the mixed dry ingredients (except the chopped pecans) into the bowl containing the wet ingredients. Stir with a large spoon until the batter is fully mixed.
• Add 3/4 cup of chopped pecans to the batter (and save the remaining 1/4 cup of pecans for later). Stir until the pecans are evenly mixed throughout the batter.
• Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
• Sprinkle the remaining chopped pecans (1/4 cup) on top of the batter within the bread pan.
• Bake in the oven for 65-70 minutes or until golden brown.
• Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
• Please read Bread Dad's tips section for extra information on how to make this recipe successfully & to avoid common banana bread problems.

BANANA PECAN BUTTER SAUCE

Steps:

• Slice the bananas in 1" thick slices diagonally
• Toast the pecans in a large skillet to bring out the nutty flavor. Set aside.
• Melt the butter in the same skillet over medium to medium-high heat.
• Stir in orange juice, brown sugar, vanilla and salt.
• Cook and stir for 1-1/2 minutes. Add bananas and pecans and cook for 1 to 2 minutes, stirring occasionally, until sauce is smooth and slightly reduced.
• Keep warm until ready to serve.

BANANA BUTTER PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 9-inch fluted tube pan (such as a Bundt®).
• Mix butter pecan cake mix, water, vegetable oil, eggs, bananas, pecans, and toffee baking bits in a bowl until thoroughly combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until cake is lightly golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool the cake in the tube pan for 15 minutes. Place a serving platter on top of the pan and invert pan. Gently lift pan from cake and let cake finish cooling.
• Melt butter and brown sugar in a saucepan over low heat, stirring until combined. Bring to a boil, stir in milk, and return to a rolling boil. Remove from heat; beat confectioners' sugar and vanilla extract into butter mixture to make a smooth frosting. Spread over cooled cake and allow to stand until frosting has set, about 15 minutes.

CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH

Steps:

• Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
• Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
• Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
• Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.