A moist and crunchy Pecan Buttermilk Banana Bread is deliciously stuffed with ripe bananas & crunchy pecans.
Buttermilk is almost always used when making quick breads. It is made up of a variety of acids due to the results the fermentation process.
The acidity of buttermilk provides a tangy flavor to balance the sweetness of the baked good.
Read more here: How to Make Really Moist Banana Bread
It also activates the baking soda, producing the necessary rise of the dough of batter. Buttermilk also acts on the wheat gluten, giving your banana bread a more delicate crumb.
Be sure that your bananas are overridden. They are higher in sugar than their green counterparts.
With their naturally sweet flavor, you can use less sugar in your recipe.
Use Your Ripe Bananas To These Caribbean Banana Cupcakes
Pecan Buttermilk Banana Bread
2 eggs, beaten
1/2 cup butter, unsalted, melted (1/2 cup oil or apple sauce to replace butter)
1 tsp. vanilla
1 tsp. cinnamon or pie spice
1 cup mashed bananas (about 3 medium)
1 cup sugar
½ cup brown sugar
1 3/4 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
½ cup almond toffee (or Heath Bars, about 4 crushed)
1 cup chopped pecans, divided
Preheat oven to 325 degrees F
Coat a 9×5 inch loaf pan with butter or olive oil and 3 tablespoons of sugar.
In a large mixing bowl blend together the eggs, buttermilk, butter and bananas.
Sift the flour, baking soda, cinnamon, and salt into a medium bowl.
Add ½ cup pecans, almond toffee bits, and both sugars, mix in.
Add flour mixture to banana mixture, mix till well incorporated.
Pour into prepared loaf pan and sprinkle ½ cup pecans over batter.
Bake in preheated oven for 1 hour and 20 minutes or until a knife inserted in the center comes out clean.
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