With pecans in the mix as well as in a layer nestled in a toffee syrup on the bottom; Banana Bread with Pecans and Toffee Glaze is a treat everyone loves.
I love the Kentucky Derby; the truth is I just love horses. It’s not like I’ve ever had one but their size and beauty has often brought me to tears I just find them so magnificent and I always look forward to seeing them fly like the wind during racing season. As a young girl I loved going to the Anheuser-Busch farm near St. Louis to see the Clydesdale horses; nothing prepares you for their size until you are standing next to them, looking up.
As kids we never had the opportunity to ride horses though. That time came when I was 19 years old and met a friend who had two horses. We would ride a couple of times a week in the afternoon and I loved that we could run and gallop and not just ride with a group on a trail. I will never forget the time my horse took off running and I thought we were going to crash into a bench that was in our path. Silly me; that horse knew better and that was my first lesson in jumping; both scary and yet thrilling beyond belief!
So this weekend I know where I’ll be on Saturday; sitting in front of the TV and pretending I’m with the masses at Churchill Downs. If I plan well I’ll have my big old floppy hat on, a mint julep in hand and some treats to enjoy on the side.
Banana bread is never planned in this house; it is ALWAYS the end result of a purchase of too many bananas and not enough eating of said bananas. What else can you do with them anyhow? I admit, I was inspired when I had some bananas that needed to be used on the counter matched with having friends coming over for the race; I thought this version of banana bread must be reminiscent of the South with the abundance of pecans in the mix, right?
The word is getting out what I do over here so the whole crew from my new street will be coming over to watch the race with me. I love to cook and bake and they love to eat; perfect synergy!
Here’s to the best horse winning!
PIN ‘Banana Bread with Pecans and Toffee Glaze’
For the Banana Bread:
- 3/4 chopped pecans
- 5 tablespoons butter, cubed
- 1 cup packed brown sugar
- 1-1/2 cups mashed ripe bananas
- 2 Tbsp rum (optional)
- 1-3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs
- 1/3 cup sour cream
For the Glaze:
- 2 Tbsp butter
- 2 Tbsp water
- 1/4 cup sugar
- In a large skillet melt the butter. Stir in the brown sugar and bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened. Remove from the heat. Stir in rum; set aside to cool.
- In a large bowl, combine the flour, baking soda, salt, and cinnamon. In another large bowl, whisk the eggs, sour cream and banana mixture. Add dry ingredients to the wet ingredients just until moistened.
- Coat a 9-in. x 5-in. loaf pan with cooking spray. Cover the bottom with a piece of parchment paper and coat paper with spray.
- Sprinkle the pecans on the bottom of the pan and pour the batter over them.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Turn the bread out upside down and put on a plate.
- Combine the glaze ingredients; prick the top of the bread all over with a toothpick and drizzle the glaze over the bread and pecans.
Amount Per Serving: Calories: 448