Sunday Rewind: Maggie Monday: Banana Freezer

Orange Pecan Banana Nut Bread….- Originally posted April 23, 2012

As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef

Here is another great post from Maggie. One year, when I was still in college, I went to visit Maggie. I had an assignment for a photography class (12 different types of pictures) and so I took an hour out of the visit and quickly drove around taking my shots. Several days later, the professor showed one of my photos as an excellent example of perspective. He mentioned that unlike most photographers, I got down to the same level of the laying down cow that was in the picture and I didn’t take it from a higher level. What he didn’t know was that I had merely driven up, rolled down my window and took the shot. The road happened to be several feet lower than the field, so I was looking right at the cow. Another case of laziness rewarded! Now onto someone who is way too busy to be lazy, Maggie.

Stuff you can do with overripe bananas because you know you won’t really make Banana Bread:

• Mash one up and add it to pancake or waffle batter
• Smoothie time!
• Mash up and add to oatmeal
• Stick them in the freezer, peel and all, and save for when you really WILL make banana bread
• Actually make banana bread, and use this recipe.

This is perhaps my favorite thing to eat of all the desserts I make. I love it. A friend of mine has a restaurant in town, and he has seriously (I think!) asked if I would consider baking it for his menu. That is too much pressure, but I am quite flattered.

My picky picky daughter eats this, so yet another compliment! (Of course, I have to make her loaf without the pecans. I know. Criminal. But I indulge. Don’t judge me.)

We all have those weeks that the bananas go too ripe to eat. We all think “Hey! I’ll just make some banana bread!”  And about 40% of the time we might actually do it. I really, really mean to make the banana bread, but most of the time just can’t get it done. The bananas then sit on the counter even longer, waiting, hoping, wondering how they will fulfill their life purpose. Tossed into the compost bin? Nooooo! I really do just toss them peel and all into the freezer once I give up on the bread.

When I am ready to bake, I thaw them on the counter for an hour or so, then just squeeze the banana out of the peel like a tube of toothpaste. The flavor is still great, and I think the extra moisture helps the baking process. So stop tossing the spotted or black bananas!

When I do actually make the time to make the bread, this is my go-to recipe. I’ve adapted it from one I found years ago in a Southern Living magazine. It is simply the best.

Orange Pecan Banana Nut Bread

What you need:

¾ cup butter, softened

1 8oz block of cream cheese, softened

2 cups sugar

2 large eggs

3 cups flour

½ t baking powder

½ t baking soda

½ t kosher salt

1 ½ cups mashed bananas (about 3-4 medium)

1 cup chopped pecans, toasted

1 cup chopped pecans, raw- not toasted, divided

1 t vanilla extract

Orange Glaze Topping:

1 1.2 cups powdered sugar

5-6 T freshly squeezed orange juice

2 t freshly grated orange zest

Cream butter and cream cheese at medium speed in mixer. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Combine dry ingredients, and gradually add until blended. Stir in bananas, toasted pecans and vanilla. Spoon batter into two greased and floured 8×4 inch loaf pans. Sprinkle each loaf with ½ cup of the untoasted pecans. Bake at 350 degrees for one house or until a long wooden pick inserted to the center comes out clean, checking at 45 minutes for over-browning of the pecans. If you need to, shield the top with foil for the last 15 minutes or so of baking. Place wax paper under cooling racks Place hot pans on cooling rack for 10 minutes. Carefully remove warm bread from pans and place back on wire cooling rack. Let cool another 5 minutes or so. While it is cooling, make the Orange Glaze Topping, mixing all ingredients together until smooth. Drizzle over warm loaves. After a few minutes, take a spatula and scrape up the glaze that has pooled on the wax paper, and spread it back on the loaves. I keep doing this as long as I can. The more glaze, the better!

Wait at least 30 minutes to slice. While warm bread is amazing to eat, it is not easy to slice, and will mess up these gorgeous loaves.