Banana Bread with Vanilla Bean “Pecan Butter”

This delicious Banana Bread with Vanilla Bean Pecan Butter is a simple, quick treat that’s perfect for any occasion. With moist banana bread and creamy, flavorful pecan butter, this recipe offers a twist on a classic favorite. You can easily adjust the ingredients, making it a versatile option to suit your tastes.

Ingredients Needed:

Pecan Butter:

• 2 sticks unsalted butter, softened
• 1/2 vanilla bean, seeds scraped
• Pinch sea salt

Vanilla Bean Pecan Butter:

• Scant 1/2 cup pecans, lightly toasted
• 2 tablespoons light brown muscovado sugar
• 2 teaspoons bourbon, optional
• 1/2 teaspoon pure vanilla extract

Banana Bread:

• Nonstick cooking spray, for greasing
• 1 3/4 cups all-purpose flour
• 1/2 cup pure cane sugar
• 1/4 cup packed light brown muscovado sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted and cooled
• 2 tablespoons canola oil
• 1 teaspoon pure vanilla extract
• 3 large overly ripe (skins should be brown) bananas, mashed well (about 1 1/2 cups)
• 2 large eggs, lightly beaten

How To Make Banana Bread with Vanilla Bean “Pecan Butter”?

1. Pecan Butter: Pulse pecans and brown sugar in a food processor. Add butter, vanilla, and salt, and pulse until smooth. Refrigerate for 1 hour, then soften before using.
2. Banana Bread: Preheat oven to 175°C and grease a loaf pan. Mix dry ingredients. Mix wet ingredients. Fold wet into dry. Pour into pan and bake for 50–60 minutes. Cool for 15 minutes, then remove from the pan. Serve warm with pecan butter.

Recipe Tips:

• Use Overripe Bananas: The riper the bananas, the better the flavor. Make sure the bananas are fully brown for the best taste and sweetness.
• Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can make the banana bread dense and rubbery.
• Toast the Pecans: Lightly toasting the pecans before adding them to the butter will enhance their flavor and add a nice crunch.
• Let the Bread Cool: Let the banana bread cool in the pan for about 15 minutes before removing it. This helps it set and prevents it from falling apart.
• Add the Pecan Butter Last: The vanilla bean pecan butter is the star of this recipe. Add it just before serving to enjoy the full flavor and creamy texture.

How To Store Leftovers?

• Refrigerate: Let the banana bread cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap the banana bread in plastic wrap and foil, or put it in a freezer bag. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 301 kcal
• Total Fat: 21g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 150mg
• Potassium: 150mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 15g
• Protein: 3g

Try More Bobby Flay Recipes:

• Bobby Flay Espresso Banana Bread
• Apple Crumble with Vanilla Ice Cream
• Bobby Flay Banana Nut Bread
• Bobby Flay Bananas Foster French Toast