Caramelized Pecan Banana Bread

Hey, friends!

Sometimes I get on Blogger with the intentions of posting a really awesome recipe, I get to the “New Post” page and realize, “Wow, I really have nothing interesting to write about.”

And then I sit here… and I sit here… and I sit here… and still have nothing interesting to write.  Sometimes I wonder if people even read what I write, since this is a food blog and most of you are most likely here for a recipe… and then I start feeling sorry for myself because nobody wants to read what I have to write. (That’s called catastrophizing…don’t do that.) But then I snap out of it and realize that if you all just wanted a recipe, you could go to AllRecipes.com or Food.com and I feel better.

But, then I still have nothing to write about, but, hey, at least I’ve taken up 5 minutes.  Please tell me I’m not the only person who does this.  If I am… lie to me.

So here I am today with an awesome recipe and no story to go behind it except the pity party of a girl with writer’s block.

Here’s what I can tell you:  This is banana bread.  It’s really good.  Like, the bomb.  And it has caramelized pecans in it… basically candy.  Really moist candied banana bread that will make your house smell like a big, hot caramel-y banana.  How appealing does that sound?  I’ll work on it.

Do you guys ever have those days when you can’t think of anything to write??

Caramelized Pecan Banana Bread
adapted from: Betty Crocker


1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1         tablespoonbutter2         tablespoons sugar1         cup pecan halves2         tablespoons ground cinnamon

  1. 1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
    2.  Add the tablespoon of butter and let melt in a saucepan over medium heat.  Add the sugar, pecans, and cinnamon, and mix until the pecans have been coated and the sugar has started to stick. Set aside and let cool.
    3. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
    4. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. (Good luck!) Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 6 days.
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31 thoughts on “Caramelized Pecan Banana Bread

  1. I definitely have times where I just sit there with writers block trying to think of something to say besides, “This tastes good.” You are certainly not alone. I love the idea of caramelized pecans in this banana bread.

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  2. I think it must be banana bread season! I don't even like bananas, but I just made banana bread for Father's day, and have been finding banana bread recipes all over the place lately! There are so many ways to make it. This one looks awesome!

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  3. I can never think of what to write – I just blather on until it seems like time for a recipe, hah!

    But you got your intro out, and the bread looks DELICIOUS, so go you!

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  4. I have a way to remedy that for you! I have a bad memory anyways, but I find myself always thinking when something happens that I should *write* about it on my blog. So keep a list of exiciting and or funny things that happen throughout your day then refer back to that.

    It has helped me

    This looks great by the way.

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  5. Sure…I have days when I don't really have anything I want to say or write about. So I don't. I just show a few pictures and either link to the recipe or jot the recipe down for my readers.

    I definitely read what you write, but I don't think it's necessary to always say a lot. My advice is to just go with the flow. Be yourself. If you feel like being on the quiet side, that's fine. It's totally cool by me! 🙂

    By the way, your banana bread looks fabulous! I usually make mine with almonds, but I'm gonna have to try it your way with carmelized pecans. Sounds wonderful! 🙂

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  6. I've been on a banana bread kick lately and I will definitely be adding these to the list for next week!  I've been blogging for about two years now and believe me, it's a daily struggle to try and be brilliant.

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  7. You're definitely not alone in not knowing what to write. Happens all the time. Writing may just be one of the hardest things to do out there!

    But I do think that, since your recipes are always so yummy sounding and your pictures drool-worthy, people want to read what you write. It's like opening the card before a gorgeously wrapped gift… 🙂

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  8. Hey at least you have comments on your food blog :-), so you're doing better than me. This banana bread sounds awesome. I have a favorite, but I'll have to give this a try.

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  9. haha! aww whatever! thank you… if anything, just add the caramelized pecans to your favorite recipe.. it'll make all the difference! 🙂

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  10. i think that's a good idea to just not write anything. because then it just seems forced. and who doesn't love pictures?! 🙂
    thank you so much sheila!
    i bet caramelized almonds would be delicious!!

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  11. I definitely have times where I just sit there with writers block trying to think of something to say besides, “This tastes good.” You are certainly not alone. I love the idea of caramelized pecans in this banana bread.

    Like

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