Yesterday we talked about this recipe and one of its unusual ingredients. It is one of my favorite banana bread because it has a ton of pecans. Pecans are naturally high in fat, but they are naturally high in "good fats" like monounsaturated (44% of the fat in pecans) and polyunsaturated fats (24% of the fat in pecans). If you like pecans, you will love this Banana Pecan Bread.
Homemade Banana Pecan Bread Recipe
2 cups all purpose flour
3/4 cup packed dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 1/4 cups pecans, toasted and chopped
3 ripe bananas, mashed (~1 1/2 cups)
1/4 cup light sour cream
2 large eggs
6 Tablespoon unsalted butter, melted and cooled
1/2 Tablespoon pure vanilla extract
Recipe adapted from Back in the Day Bakery Cookbook
Combine dry ingredients in a large mixing bowl. Combine flour, sugar, baking soda, salt, mace, cinnamon, nutmeg, and pecans.
In a mixer, mix wet ingredients. Combine banana, sour cream, eggs, butter, and vanilla.
Fold the dry ingredients into the wet ingredients until just combined.
Spread batter in one greased loaf pan. Bake at 350*F for 45-55 minutes until golden brown and a toothpick comes out clean.
I love a make-ahead breakfast. I feel like making your breakfast ahead or having a quick breakfast is a huge time saver in the morning. Breakfast is my favorite way to start the day. Hope you enjoy the recipe.
If you allergic or do not like nuts, omit them from the recipe. This recipe is fairly high in sugar, so feel free to adjust the sugar to your liking. This recipe also has a fair amount of butter, which is a source of saturated fat. I would enjoy this recipe in moderation with a balance of a healthy lifestyle including physical activity.
For more recipes, encouragement, and tips for healthy eating, follow me on Pinterest, Instagram, and Twitter . You can subscribe to this blog, RDtipoftheday.blogspot.com, through BlogLovin.
It amazes me how much I continue to learn about cooking, baking, and nutrition. For example, it is amazing how many spices there are from all-spice to za'atar? There are spices that define cooking from the North, East coast, West Coast, and of course from my beloved Southern states of the USA.
One of the new recipe books that I received for Christmas included a recipe for banana bread and mace. What?!? I immediately thought of the defense spray mace, but this is different. Mace inside the defensive spray is a concentration of a substance from hot chili peppers. Mace that is used in cooking is actually kin to nutmeg.
Nutmeg is a brown spice. When whole, it is an oval-shaped pit. Nutmeg can be found dried or whole. It is a warm spice that pairs well with cinnamon and is used most often in baking. It is also used in some savory cooking. For example, many of the recipes I have for béchamel sauce (aka white sauce) calls for a little bit of ground nutmeg.
Mace comes from the same plant as nutmeg. Mace is bright red and actually surrounds nutmeg when both are on the nutmeg tree. Mace is more red than nutmeg. The taste of mace is more concentrated and peppery in my opinion.
I hope you've learned a little something today in "RD school" about spice and baking. For more recipes, encouragement, and tips for healthy eating, follow me, RDtipoftheday, on Pinterest, Instagram, and Twitter. You can subscribe to this blog, RDtipoftheday.blogspot.com, through BlogLovin.
