Cinnamon Toffee Pecan Banana Bread
A loaf of this Cinnamon Toffee Pecan Banana Bread is a delicious addition to your breakfast routine. Enjoy a slice with your coffee or milk.
A loaf of this Cinnamon Toffee Pecan Banana Bread is a delicious addition to your breakfast routine. Enjoy a slice with your coffee or milk.
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 cup cinnamon chips
- 2 bananas sliced
- 1 - 8 ounce package cream cheese softened
- 1/2 cup toffee bits
- 2 cups mashed banana (4-5 bananas)
- 1 cup finely chopped pecans divided
- Carbohydrate 465.747645202323 g
- Cholesterol 369.804583563221 mg
- Fat 174.467542587247 g
- Fiber 8.30883342870076 g
- Protein 13.6982308317654 g
- Saturated Fat 88.790613388596 g
- Serving Size 1 1 loaves of banana bread (980g)
- Sodium 22041.2037274182 mg
- Sugar 457.438811773622 g
- Trans Fat 11.2221201727881 g
- Calories 3382 calories
Step-by-step
- Preheat the oven to 350 degrees. Spray two 9x5 loaf pans with nonstick spray.
- Beat the butter, cream cheese, and sugars until creamy. Add the mashed banana, eggs, and vanilla and beat again.
- Stir together the baking powder, baking soda, salt, and flour and slowly add it to the banana mixture until completely mixed in. Stir in the cinnamon chips, toffee bits, and 3/4 cup chopped pecans gently.
- Divide the mixture evenly into the prepared pans. Add the sliced bananas to the top of the batter and sprinkle the remaining pecan bits around the slices.
- Bake for 70-75 minutes or until a toothpick inserted into the center of the bread comes out mostly clean. A few crumbs sticking to it is good. Remove and let cool in the pan for 15 minutes, then place a plate on the top and flip it over and out. Turn the bread around so the banana slices are facing upward. Serve warm or let it cool completely before covering. Makes 2 loaves of bread.
Standard quick breads rely solely on melted butter or neutral oil for moisture, yielding a crumb that is structurally uniform and relatively fragile. This formulation incorporates softened cream cheese alongside butter, changing the fat-to-protein ratio and introducing lactic acid that interacts directly with the leavening agents. Cream cheese contains milk solids and moisture bound in an emulsion, which suppresses gluten development when mixed thoroughly with flour, producing a denser and more velvety slice than standard oil-based quick breads.
Creaming softened butter and cream cheese together with white and brown sugars incorporates microscopic air pockets that expand under heat. When substituting granulated sugar with brown sugar, the added molasses contributes acidity and hygroscopic properties, pulling moisture into the crumb and helping retain softness over storage windows of up to four days at room temperature. Ensure the cream cheese and butter rest at 65 degrees Fahrenheit for at least forty-five minutes before mixing; cold dairy will not emulsify properly with the sugars, resulting in a curdled fat phase.
Baking dense batters containing heavy mix-ins like cinnamon chips and toffee bits requires careful temperature management to prevent exterior burning before the interior sets. Two 9x5 loaf pans distribute the mass effectively, allowing heat to penetrate the center within seventy to seventy-five minutes at 350 degrees Fahrenheit. Overripe bananas mashed into the batter add natural fruit sugars and pectin, while fresh sliced bananas placed on top caramelize differently during baking due to direct surface exposure to oven heat, contrasting with the interior fruit puree.
