Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, melted
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 large ripe bananas, mashed
- 1/2 cup chopped pecans
Special Equipment Needed:
- 9x5 inch loaf pan
- Mixing bowl
- Whisk
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan with butter or non-stick cooking spray.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the melted butter and brown sugar until combined.
4. Add the eggs and vanilla extract to the butter and sugar mixture, whisking until combined.
5. Add the mashed bananas and whisk until combined.
6. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined.
7. Fold in the chopped pecans.
8. Pour the batter into the prepared loaf pan and spread evenly.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation Time: 10 minutes
Cooking Time: 45-50 minutes
Temperature: 350°F
Serving Size: 1 loaf
Nutritional Information: (per serving) Calories: 250; Fat: 12g; Saturated Fat: 5g; Cholesterol: 55mg; Sodium: 250mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 16g; Protein: 4g
Substitutions for Ingredients
- Butter: Can be substituted with vegetable oil, coconut oil, or vegan butter.
- Brown sugar: Can be substituted with white sugar, coconut sugar, or maple syrup.
- Eggs: Can be substituted with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Variations:
- Add 1/2 cup of chocolate chips or dried fruit for a sweeter bread.
- Substitute the pecans with walnuts, almonds, or other nuts.
Tips and Tricks:
- Make sure the butter is melted, but not hot, before adding to the wet ingredients.
- Mash the bananas until smooth before adding to the wet ingredients.
- Do not overmix the batter; mix just until the ingredients are combined.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10 minutes, or in the microwave for 30-60 seconds.
Presentation Ideas:
Serve the banana-pecan peg bread warm with butter or cream cheese.
Garnishes:
Garnish with a sprinkle of chopped pecans and a drizzle of honey.
Pairings:
Pair with a cup of coffee or tea.
Suggested Side Dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting Advice:
If the bread is browning too quickly, cover the top with aluminum foil.
Food Safety Advice:
Make sure all ingredients are at room temperature before mixing.
Food History:
Banana bread has been a popular quick bread since the 1930s.
Flavor Profiles:
This banana-pecan peg bread has a sweet and nutty flavor.
Serving Suggestions:
Serve as a snack or dessert.
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Taste: Sweet, Nutty, Buttery, Banana, Banana-Flavored