Tuesday, October 1, 2013



It's October which means it's fall which means pumpkin flavors are everywhere. Well, not here Yummies. We are going against the grain and boycotting pumpkin! Okay, that's drastic. We're not "boycotting" pumpkin, especially seeing as how we've already spent a small fortune on PSLs at S-Bux. No, we'll play nice and say that instead of "boycotting" pumpkin we are exploring other options this fall.

A prime example of fabulous, rich, fall flavors that doesn't require pumpkin anything is our Praline Crusted Banana Bread. We've taken the basic banana bread recipe from one of favorite Yumologists, Martha Stewart, and put our own epic praline crust on top.

Think outside the pumpkin Yummies. 
YOU WILL NEED
Martha's Banana Bread
1 stick of butter at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 tsp baking soda
1 tsp salt
3 ripe, mashed bananas
1/2 cup sour cream
1 tsp vanilla extract

Praline Topping
1/2 stick of melted butter
1 cup of dark brown sugar
1 cup of chopped pecans

GET COOKIN'
  1. Preheat oven to 350
  2. Spray a baking pan with non-stick spray (we used bundt, you can use loaf if you have it)
  3. Cream the butter and sugar together in a large mixing bowl
  4. Add the eggs and beat until smooth
  5. In a separate mixing bowl sift the flour, baking soda and salt together then add mix to the butter, eggs and sugar in three parts

  6. Add the bananas, sour cream and vanilla to the batter and beat until smooth
  7. Pour the batter into the baking pan evenly
  8. Add to oven and bake for 45 minutes
  9. Remove from oven and let cool
  10. Add the butter and brown sugar to a pot and stir until smooth
  11. Add the chopped pecans to the brown sugar topping and stir
  12. Pour evenly over the top of the banana bread and serve
Fall never tasted so yummy!

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