October 22, 2010
I’ve already posted about my go-to banana bread, but I think this new banana bread recipe might have taken that top spot. I can’t be sure until I bake them both and taste them side by side, but as it stands right now, I’m pretty much in love with this banana bread.
I was looking for a banana bread recipe that used vegetable oil instead of butter, since I had a whole lot of bananas, but absolutely no butter. The original recipe was a bit lacklustre, so I added cinnamon and vanilla to it. Then I figured, why stop there? My favourite cereals are always of the maple-nut variety, so I candied some pecan with maple syrup and added those, and then when the loaf was done, drizzled maple syrup over the whole loaf.
The end result is a great one! The bread is very moist, even at the ends, but not so much that it’s undercooked in the middle. The candied pecans not only add crunch, but a sweet, candy-like crunch. The maple syrup at the end makes the top all crunchy, and is definitely the best part of the bread.
I’m definitely pleased with this bread, and with the ease that it comes together. I love finding new go-to recipes!
2 eggs, beaten
1/3 cup buttermilk (I used milk with lemon juice)
1/2 cup vegetable oil
1 1/4 cups mashed bananas
1 teaspoon vanilla
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped, maple-candied pecans
6 tablespoons maple syrup, divided (recipe follows)
1. Preheat oven to 325 degrees F (165 degrees C). Spray one 9×5 inch loaf pan with non-stick spray coating.
2. Blend together the eggs, buttermilk, oil, vanilla and bananas.
3. Sift together the sugar, flour, baking soda, cinnamon and salt. Add to banana mixture and stir in candied pecans. Mix well.
4. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean. Drizzle 3 tablespoons of maple syrup over the top while it’s still hot.
3/4 cup pecans
3 tablespoons maple syrup
Place pecans on foil-lined baking sheet. Drizzle maple syrup over them.
Toast lightly for 3-4 minutes. Toss pecans and toast lightly again for another few minutes. Be careful not to burn them though!
Remove from pan, and chop coarsely.
(My apologies for the photos lately. Our tripod is currently unavailable, which leads to…well, the photos you’re currently being subjected to!)