BANANA GLAZED PRALINE TOPPED NUT BREAD

BANANA GLAZED PRALINE TOPPED NUT BREAD Recipe
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Recipe Rating:
 3 Ratings
Categories: Cakes, Fruit Desserts, Other Desserts
Keywords: moist, nutty, tasty, BUTTERY
Serves: 8-10 DEPENDING ON PORTION SIZE
Prep Time:
Cook Time:

Ingredients

1 c butter, softened (2 sticks)
5 medium eggs, room temperature or 4 large
5 medium bananas very ripe
3 c all purpose flour
1 tsp baking soda
2 c sugar
8 oz apple sauce
1 c chopped pecans
2 tsp butter flavoring
1 Tbsp triple orange liqueur
PRALINE GLAZE
1 c chopped pecans
1/4 stick butter plus 5 tablespoons
3/4 c sugar
1/8 tsp salt (just a pinch)
1/2 c ginger ale
2 tsp butter pecan flavoring
Pinched by iceman5201, and 143 more.
x2
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
 
 
 
 
 
 
 
Rose Mary's Notes:

I created this recipe, because I bought over ripe bananas & wanted a creative way to use them up.

I wanted a Banana Nut Bread, but not one that was plain & simple. I wanted one that could be appreciated by anyone that tasted it. I wanted it to be moist, tasty & full of nuts.

I shared with my neighbor,& with a friend & they both said it was outstanding. I hope you like it too. I recreated my old recipe to come up with this one, using applesauce instead of sour cream, making a glaze similiar to the one on my 7 up Pound Cake & & eleminating the cocoa & chocolate in the original recipe.YUM

 

Directions
1
This is my OVER THE TOP BANANA NUT BREAD. I BAKED IT IN MY 10 CUP Chicago Metallic Ribbon Pan. Spray pan liberally with non stick cooking spray, and set aside till needed. Preheat oven to 350 degrees F.
2
Mix baking soda with Flour.
3
Cream butter with sugar.
4
Add eggs, and beat till mixed together.
5
Mash bananas with potato masher then add along with butter flavor to egg mixture, just till mixed.
6
Stir in half of flour mix, then add remaining half and beat again.
7
Add applesauce & chopped nuts, then fold into cake batter with a spatula.
8
Pour into prepared pan. Place in preheated 350 degree F. oven and bake for 1 hour and 15 minutes or until toothpick inserted into center comes out clean.
9
Melt 1/4 stick of butter in cast iron skillet and add chopped nuts.Stir Over low heat, until nuts are toasted about 3-4 minutes. Remove from heat, and spread on a large plate or platter and allow to cool.
10
TO MAKE THE PRALINE TOPPING: To a medium sauce pan add the 5 tablespoons of butter, sugar, salt and 1/2 cup ginger ale. Stir to dissolve sugar. Place over low heat, while continuing to stir, allowing butter to melt, and let mixture come to a simmer and cook until it becomes thick & syrupy.
11
Remove from heat, add the toasted nuts and the butter pecan flavoring. Stir to mix & drizzle over the top of cake and along the sides, allowing the glaze to fall along the sides. You are now done. Allow glaze to cool & then slice and serve plain with whipped topping or with your favorite ice Cream.
Comments

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user Rose Mary Mogan cookinginillinois
Rose Mary Mogan [cookinginillinois] has shared this recipe with discussion groups:
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CinStraw
CinStraw's Kitchen CinStraw
 
 
 
 
 
 
 
 
Jan 9, 2013
yuuuummmmmmmmmmmmmmO
BUNKIE11
BONNIE JOHNSON BUNKIE11
 
 
 
 
Jan 9, 2013
OMG that is fantastic looking.
Pastry101
Paula Baldon Pastry101
 
 
 
 
 
 
Jan 9, 2013
O M 2 THE G!!!!!!!!!!!!!!!!!!!! This Is Beyond Word's Miss Rose!!!!!!!!! This Looks AWESOME I Repeat AWESOME *$#%*!!!!!!! This Looks So Good!!!! I Love Your Pan as Well!! Where did you find this Pan??.. Oh Gosh I have to Make this One.... ;0] I Love Your Recipes!!!! THIS IS A BLUE RIBBON 4 Sure *****
user CinStraw's Kitchen CinStraw
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Pastry101
Paula Baldon Pastry101
 
 
 
 
 
 
Jan 9, 2013
"Chicago Metallic Ribbon Pan" Okay I should have read your Notes... The Glaze Looks To Die for!! Rave's Rave's and More Rave's... Lol ;D
coffeetime
Jan 9, 2013
OMGoodness!!!! Wish I could eat my screen right now. Looks awesome!:)
leilaroc
Leila Rockwell leilaroc
 
 
 
 
 
 
Jan 9, 2013
I can taste it right now and it's not a recipe that I can pass by. Pinching it and making it before to long.
BUNKIE11
BONNIE JOHNSON BUNKIE11
 
 
 
 
Jan 9, 2013
I wonder if it could be recreated with coconut flour. I am watching my wheat.
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 9, 2013
Thank you so much Bonnie. Dan really loved it. My neighbor said it was the Best Banana Nut Bread he had ever eaten. My friend said I should open up a restaurant. I am so pleased that my husband liked it. He seems so critical at times. He had 2 HUGE HUNKS, they were not slices, so I guess he really did love it. He had another one of those Sweetheart Salads that I made yesterday. This one had both Genoa Salami & Chicken Roll, he ate the whole salad. I could never eat that much, he had that with 2 HUGE PLATES OF SPAGHETTI WITH ITALIAN SAUSAGES.
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 9, 2013
Thank you so much Paula. I REALLY APPRECIATE your kind & generous words. I ordered the pan from AMAZON, IT IS called the CHICAGO METALLIC RIBBON PAN, it has a 10 cup capacity, and this recipe worked perfectly in it. I did sit it in a shallow larger pan to catch any potential drips while it was baking, but there were none at all. It worked just fine. Thanks again.
cookinginillinois
Rose Mary Mogan cookinginillinois
 
 
 
 
 
 
 
Jan 9, 2013
Paula you are so sweet, I am glad you saw the note about the pan. I added it to the first step, because I figured others might want to know where I got it from and what kind it was. I am sure you can get it at other places, but I just stick with AMAZON, BECAUSE THEY USUALLY HAVE WHAT I WANT AT A PRICE I CAN AFFORD.

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