There’s nothing in this world that compares to this delicious, moist Southern-Style Banana Pecan Bread that pops with a ton of banana flavor decadently smothered with Homemade Caramel icing and chopped Georgia pecans.
One of my favorite Southern-Style recipes is Banana Pecan Bread. I can not gush on enough about the flavor, texture, and nutty vibe to this Southern-Style Banana Bread. One slice and it owns you for life.
Bananas only appeared in the US in the 1870s. Though no one knows for sure where these delicious, sweet, fragile fruits first originated – The banana’s origins are thought to come from Southeast Asia; the Greeks knew about the banana plant and Pliny wrote about bananas in 77 A.D.
The first banana bread recipe on record in the United States was published by Pillsbury in 1933; Balanced Recipes was put together by Mary Ellis Ames, Director of the Pillsbury Cooking Service. We will never truly know if Mary Ellis Ames developed the very first banana bread recipe in U.S. However, it may be likely to have caused America housewives to begin experimenting with their own banana quick bread recipes.
Banana bread is considered to be a quick bread, the main ingredient used is mashed ripe bananas. Ripe or even overly ripe bananas are used in banana bread, the riper a banana becomes, the sweeter the flavor. The mashed bananas are mixed into a batter of all-purpose flour, eggs, sugar, and baking powder, and then baked.
Southern-Style Banana Pecan Bread
- 1 and 1/2 cups of unsalted butter, room temperature
- 2 cups of granulated sugar
- 5 ripe bananas
- 6 large eggs, room temperature
- 1 cup of buttermilk
- 1 tablespoon of natural honey
- 1 teaspoon of vanilla
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoons of dried ground nutmeg
- 1 teaspoon of salt
- 1 cup of chopped pecans
Directions for bread
- Preheat an oven to 350°F.
- Grease and lightly flour 2- 9-by-5-inch bread pans.
- In an extra-large heavy-duty food processor, place room temperature butter and granulated sugar, pulse the food processor till butter and sugar are creamed together.
- Add the 5 ripe bananas to extra-large heavy-duty food processor pulse 2-3 times.
- Add the room temperature eggs and pulse until smooth.
- Add the buttermilk, 1 tablespoon of natural honey, and 1 teaspoon of vanilla, to the food processor and pulse just until combined.
- In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt, and chopped pecans.
- Add the flour mixture to the banana mixture and place food processor on low speed just until combined.The batter should be slightly lumpy.
- Pour the batter into the prepared 9×5 bread pans.
- Bake until the bread 55 to 60 minutes in a 350-degree oven. A toothpick inserted into the center should come out clean.
- Let the bread rest in the pan for 15 minutes, then remove the bread and place on a wire rack and let cool.
Notes: If you do not have a food processor that is an extra-large capacity, you can achieve the process using a hand mixer and follow the same steps.
- 1- 14- ounce can of sweetened condensed milk
- 1/4 cup firmly packed light brown sugar
- 3 tablespoons of unsalted butter
- 1/2 of a teaspoon vanilla extract
- 1/8 of a teaspoon of kosher salt
- 1/2 cup chopped pecans
Directions for Icing
- Place 1 can or 14 ounces of sweetened condensed milk, 1/4 of a cup firmly packed brown sugar, 3 tablespoons of unsalted butter, 1/2 of a teaspoon of vanilla, and 1/8 of a teaspoon of kosher salt, in a saucepan; bring to a light boil, stirring constantly, over medium-low heat.
- Cook on medium-low heat stirring constantly, for about 3 to 5 minutes or until mixture reaches a thick consistency similar to a pudding.
- Remove from heat
To Finish Banana Bread
- Frost top of banana bread and add chopped pecans to the top of banana bread.
- Slice bread and serve.
Makes 2 loaves in a 9×5-inch baking pan.
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