Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup toffee bits
- 1/4 cup chopped pecans
Special equipment needed:
- 9x5 inch loaf pan
- Mixing bowls
- Electric mixer
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
4. Beat in the eggs one at a time, then stir in the vanilla extract and mashed bananas.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in the toffee bits and chopped pecans.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 15 minutes
- Cooking time: 50-60 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 1 slice
Nutritional information:
- Calories: 280
- Fat: 11g
- Carbohydrates: 41g
- Protein: 4g
- Fiber: 2g
- Sugar: 24g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Toffee bits can be substituted with chocolate chips or chopped candy bars.
- Chopped pecans can be substituted with walnuts or almonds.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Replace the toffee bits with dried cranberries or raisins.
- Add 1 teaspoon of cinnamon to the batter for a warm and spicy flavor.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter, as this can result in a tough and dense bread.
- To prevent the bread from sticking to the pan, line it with parchment paper before greasing it.
- Store the bread in an airtight container at room temperature for up to 3 days.
Storage instructions:
- Store the bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the bread, wrap it in foil and place it in a preheated 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Slice the bread into thick slices and serve it on a platter with a dusting of powdered sugar.
- Cut the bread into small cubes and serve it as a snack or dessert.
Garnishes:
- Top the bread with a dollop of whipped cream and a sprinkle of toffee bits.
- Drizzle caramel sauce over the bread for a decadent touch.
Pairings:
- Serve the bread with a hot cup of coffee or tea for a cozy breakfast or snack.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the bread is undercooked, return it to the oven for an additional 5-10 minutes.
- If the bread is overcooked, it may be dry and crumbly. Try reducing the cooking time or adding a bit more mashed banana to the batter.
Food safety advice:
- Always wash your hands and utensils before preparing food.
- Use a food thermometer to ensure that the bread is cooked to an internal temperature of 200°F (93°C) to prevent foodborne illness.
Food history:
- Banana bread is a popular American quick bread that originated in the early 1900s. It became especially popular during the Great Depression, when people were looking for ways to use up overripe bananas.
Flavor profiles:
- This butter brickle banana bread is sweet, nutty, and slightly crunchy thanks to the toffee bits and chopped pecans.
Serving suggestions:
- Serve this butter brickle banana bread as a breakfast or snack with a cup of coffee or tea.
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