Praline Banana Bread

If you’ve had your fill of basic banana bread this year, try this creative new take on the popular recipe.  

Praline Banana Bread
Makes 1 (8½x4½-inch) loaf
  • ¼ cup whole buttermilk
  • ¾ teaspoon baking soda
  • ⅓ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1⅔ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 cup mashed ripe banana (about 2 medium)
  • ⅓ cup chopped pecans
  • Praline Streusel (recipe follows)
  1. Preheat oven to 325°. Spray bottom of an 8½x4½-inch loaf pan with baking spray with flour.
  2. In a small bowl, stir together buttermilk and baking soda; let stand for 5 minutes.
  3. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a medium bowl, whisk together flour, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating until just combined after each addition. Beat in mashed banana; fold in pecans. Spoon batter into prepared pan, smoothing top with an offset spatula. Sprinkle with Praline Streusel.
  5. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Praline Streusel
Makes about ¾ cup
  • 2½ ounces (about 2 pralines) chopped Spicy Pecan Pralines (recipe follows)
  • 3 tablespoons all-purpose flour
  1. In a small bowl, using a fork, combine pralines with flour until crumble forms. Using hands, press together to form small chunks. Set aside until ready to use.

Spicy Pecan Pralines
Makes about 21
  • 2 teaspoons kosher salt, divided
  • 6 tablespoons unsalted butter, cubed
  • 1½ cups firmly packed dark brown sugar
  • ½ cup heavy whipping cream
  • 1½ teaspoons light corn syrup
  • 1⅔ cups confectioners’ sugar
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon ground red pepper
  • 1½ cups pecan halves, toasted
  1. Line a large baking sheet with wax or parchment paper and sprinkle with 1 teaspoon salt.
  2. In a medium heavy-bottomed saucepan, add butter, brown sugar, cream, corn syrup, and remaining 1 teaspoon salt; bring to a full boil over medium heat, stirring frequently. Cook for 1 minute, stirring frequently. Remove from heat. Add confectioners’ sugar, vanilla, and red pepper; beat with a mixer at low speed until smooth, about 2 minutes. Stir in pecans. Let stand, stirring occasionally, until mixture is thick enough to drop with a spoon, 5 to 8 minutes.
  3. Drop mixture by heaping tablespoonfuls 2 inches apart onto prepared pan. Let stand until firm, about 6 hours. Gently remove from paper. Store in an airtight container.



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