Category Archives: Caramelized

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 or 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.