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.
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.
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
Frost top of banana bread and add chopped pecans to the top of banana bread.
Slice bread and serve.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog