Banana Bread w Spiced Maple Glazed Pecans

1 banana 2 banana 3 banana 4! Yes, 4 bananas in this recipe! That's a banana per loaf, if you're making the mini loaves.  This banana bread is hearty with a good banana flavor, subtly sweet and full of spiced pecans. I don't really have a go to recipe for banana bread so I thought I would look around and start testing. AND I'll need to keep track of the recipes I use. I failed to save the recipes I've used in the past. 

Simple ingredient list results in a delicious bread.

When I started looking for a recipe I knew that I wanted a basic recipe that I could build on. I feel like I accomplished just that. A few additions and adjustments worked out just as I had hoped, aside from the addition of the maple syrup. While the maple flavor didn't come through as I had hoped, this bread is still delicious. Having glazed the pecans in maple and added some to the batter in place of milk I really thought it would shine through a little more. I still think it adds to the bread, but isn't as pronounced as I would like. The spice was a bit high for what I was going for as well. I made the adjustment in the recipe you see to cut that back. The adjustment will let the other flavors be more balanced. 

Spiced Maple Glazed Pecans. On the right, the chopped pecans for the bread.

The changing weather, cold one day and warm the next, around good ole Indiana made me crave this spicy and subtly sweet banana bread one cool day. Even if it's not cold, this bread makes a great breakfast with a hot cup-o-java or as a delicious snack! 

Enough chit chat form me, go get BAKING!

Banana Bread w Spiced Maple Glazed Pecans            [Printable Recipe] - both recipes at link

Recipe adapted from: http://www.foodnetwork.com/recipes/banana-bread-recipe

Makes: 4 mini loaves or 1 large loaf

Ingredients:

1 cup dark brown sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
1 1/2 teaspoons vanilla
4 ripe bananas, mashed
1/4 real maple syrup
1 1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup Maple Spiced Pecans (recipe below)

Directions:

Preheat oven to 350 and grease/flour 4 mini loaf pans.

Cream butter and sugar until lighter and fluffy. About 3-4 minutes.

Whisk together the remaining dry ingredients. Set aside.

Once the sugar/butter mix is ready, add eggs one at a time, mixing slightly after each egg. Add the vanilla.

Add the maple syrup just until combined. Add the mashed banana and mix well.

Add the dry ingredients in 3 batches mixing just until combined after each addition.

Pour batter equally into the prepared pans. Bake for 1 hour.

Spiced Maple Glazed Pecans

1 cup pecans halved
1/4 cup Real Maple syrup
1/4 teaspoon cinnamon
Dash of nutmeg

In a small skillet combine all ingredients over medium heat. Cook until maple syrup is thickened. Pour pecans into a wax paper lined baking sheet and cool.

Going bananas Again - Banana Cream Pie

Mini Banana Cream Pies

I don't know about anyone else but when I get a new bon appetite or Food & Wine magazine in the mail I get a little happy. There are usually only a few recipes I am willing to try but there are always good articles to read and plenty of splendid food photos to look at. :-)

When I got the latest issue of bon appetite I saw a Banana Cream Pie w Salty Bourbon Caramel listed on the cover and I was instantly hungry for it. Little did I know that when I saw the picture I was going to start drooling! I've never been so eager to try a recipe. I was so eager I tried it that night. 

I, of course, had to adjust a few ingredients. First, I'm not a huge fan of peanuts and to me it seemed pecans made more sense to go with banana. So, I substituted and I almost ate the crust by itself. :-) Second, I added a little more vanilla flavoring to the pastry cream. I really wanted to add some vanilla bean, but I didn't have any so I added some Vanilla Nut Flavoring. Aside from those two adjustments I followed the recipe and it was quite delicious. 

The only other thing I have to add is that this was my first time making a pastry cream/pudding. My first attempt (pictured below) was a fail because I was afraid to cook it too long…don't be. Once it's cooked you blend it so if it does get "chunky" no worries. The second time I made the recipe (pictured above) I used cupcakes liners and made mini banana cream pies.

First attempt, doesn't look beautiful but certainly was tasty.

Banana Cream Pie w Salted Caramel  [Printable Version]

slightly adapted from bon appetit Banana Cream Pie w Salty Bourbon Caramel

Ingredients:

3 ripe bananas

Crust:

1 1/4 cups pecans

1/2 cup all-purpose flour

1/2 tsp salt

1/4 baking soda

1/4 cup packed brown sugar

1/4 cup granulated sugar

2 Tbsp unsalted butter, room temperature

1 large egg yolk

1/4 tsp vanilla

Vanilla Nut Pastry Cream:

2 cups whole milk

3/4 cup heavy cream

1/2 cup granulated sugar

3 Tbsp cornstarch

2 Tbsp all-purpose flour

1/4 tsp salt

5 large egg yolks

1/4 cup unsalted butter, cut in 1/2" slices

1 tsp vanilla

1 tsp vanilla nut flavoring

Caramel:

1/4 cup heavy cream

1/2 cup sugar

1 Tbsp corn syrup

1 Tbsp water

3 Tbsp unsalted butter, cut in 1/2" slices

1/4 tsp salt

1 tsp vanilla

Directions:

Crust:

1. Preheat oven to 350º. Have 9" pie dish or tart pan ready.

2. In a food processor pulse the pecans until coarsely ground. Set 1/4 cup to the side for garnish. 

3. For about 2 min pulse the pecans.

4. In a medium bowl whisk flour, salt, and baking soda. 

5. With an electric mixer beat the sugars, butter, and pulsed pecans for 2 minutes. 

6. Beat in egg yolk and vanilla until well blended.

7. Slowly add dry ingredients. Do not over mix.

8. Places dough in pie pan and spread to the edges. Bake for 12-15 minutes.

Vanilla Nut Pastry Cream:

1. Bring milk and heavy cream to a simmer. 

2. In a large bowl whisk sugar, cornstarch, flour and salt.

3. Add egg yolks, whisking until smooth. Mixture will be very thick.

4. Gradually add the milk/cream mixture to egg yolk mixture, whisking constantly.

5. Return to saucepan and cook over medium heat until thick whisking constantly for around 3 minutes. 

6. Transfer to a blender with butter and vanilla. Pulse for 1-2 minutes. Transfer to a bowl and cover with plastic wrap. Chill for at least 2 hours.

Caramel:

1. In a medium saucepan stir sugar, corn syrup, and water over medium heat until sugar is dissolved.

2. Increase heat  and cook until sugar is a deep amber color, about 6-8 minutes.

3. Remove from heat and add heavy cream. Caramel will bubble vigorously!

4. Whisk in butter, salt and vanilla. Cool.

Assembly:

In the crust make a thin layer of pastry cream

add sliced bananas

alter until the crust is full

top with whipped cream, caramel, and pecans

Going bananas! (for Banana Whoopie Pies!!)

A new way to have a scrumptious banana?