Praline-Pecan Banana Bread

I often have to hide bananas into desserts - particularly breads, since my husband doesn't really like them. However, I'm slowly breaking his will by increasing the banana flavors in truly amazing dishes. This is definitely one of them.

The banana flavor is pronounced, but not overwhelming here. What really makes this dessert shine and brings them coming back for more, is the Praline-Pecan topping that's poured over the bread before it's baked. The flavor seeps into the bread and permeates throughout while creating a sweet crust on top.

You will never look at banana bread the same way again!




Praline-Pecan Banana Bread

2 cups all-purpose flour
1/2 cup light brown sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 Cup Praline-Pecan Sauce
3 ripe large bananas, mashed
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
1/3 cup Sour Cream
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F and place the rack in the center of the oven. Butter the bottom and sides of an 8-cup loaf pan. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, sour cream, 3/4 C of Praline sauce, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield a tough, rubbery bread.)

Scrape the batter into the prepared pan and pour the remaining 1/4 cup of Praline sauce over the top of the batter. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, 50 - 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes one - 9 inch loaf

*If you do not have or can't find Praline-Pecan sauce, you can substitute caramel sauce and add pecans.


Pecan-Praline Sauce

2 cups unsalted butter, cubed
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract

Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan.

Add the remaining 1 cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.

Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.

**Just remember this makes a LOT of praline sauce - probably more like 12 cups. However, it freezes amazingly well and keeps that way for a long LONG time. :)

Berry Yogurt Smoothie & Berry Banana Smoothie

I just got a new food processor that had a blender attachment and I have been dying to try it out. With the summer heat, I thought a berry smoothie would be the perfect treat. I have it as a snack or even sometimes as a breakfast on the go. It's a healthy alternative to a milkshake and it's so simple to put together!! Here are two similar smoothie recipes - one with and one without banana. :D

Berry Yogurt Smoothie

makes 2 generous servings

1 C. plain non-fat yogurt

1 C. frozen mixed berries (mine had blackberries, raspberries, and blueberries)

5-6 fresh strawberries, quartered

1/2 C. skim milk

1 -2 Tbs. sugar or Splenda, optional

Add all ingredients in a blender. Blend on high until no lumps of ice remain and the drink is smooth and creamy, about 30 seconds. Pour into glasses and serve cold.

Berry Banana Yogurt Smoothie

makes 2 generous servings

1 C. plain non-fat yogurt

1 C. frozen mixed berries (mine had blackberries, raspberries, and blueberries)

5-6 fresh strawberries, quartered
1 banana, slightly frozen

1/2 C. skim milk

1 -2 Tbs. sugar or Splenda, optional

Add all ingredients in a blender. Blend on high until no lumps of ice remain and the drink is smooth and creamy, about 30 seconds. Pour into glasses and serve cold.

Banana Chocolate Chip Muffins

I really like to eat bananas, but I am really picky about how yellow they have to be to eat by themselves. I only like them when they are nice and yellow without any spots. Needless to say, last week I couldn't get to them fast enough so they started to brown. Usually when that happens I will put the browning bananas in the freezer to save for baking. Today it was rainy and dreary, so I wanted my husband to have something sweet to come home to after work (besides his lovely wife, of course!). I found a similar recipe for banana muffins at Allrecipes.com and combined it with my vanilla chocolate chip bread recipe.

Let's just say this recipe is so good it's bananas, B-A-N-A-N-A-S :)

Banana Chocolate Chip Muffins

1 3/4 c. flour

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 package instant vanilla pudding

1 c. semi-sweet chocolate chips

2/3 c. granulated sugar

1/2 c. shortening

2 eggs

2 Tbs milk

1 Tbs vanilla extract

3 large extra ripe bananas, mashed

Preheat oven to 350 degrees and prepare muffin tins. In medium bowl, combine 1 3/4 cups, baking powder, baking soda, salt, and pudding mix. Whisk to combine and set aside.

In a medium bowl, combine shortening and sugar. Beat on high until light and fluffy, about 2 minutes. Add eggs, one at a time until well combined. Add milk and vanilla, then bananas to mixture and combine well.

With mixer on low, add flour mixture until just combined then fold in chocolate chips. Fill muffin cups 3/4 full and place in oven to bake.

Bake muffins for 20-23 minutes or until toothpick inserted into center comes out clean.