Zingermans Salted Pecan Praline Banana Bread

Praline-

• 1 tablespoon unsalted butter, room temperature

• 1/2 cup pecan pieces

• 1/4 teaspoon sea salt

• 1/4 teaspoon vanilla extract

• 1 tablespoon water

• 1/4 cup + 1/2 tablespoon granulated sugar

Bread-

• 1 1/2 cups bananas, very ripe and peeled

• 1/2 cup + 2 tablespoons melted unsalted butter

• 1 cup + 2/3 cup granulated sugar

• 1 teaspoon vanilla extract

• 2 extra large room temperature eggs

• 2 cups flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 3/4 teaspoon sea salt

Preheat the oven to 325 F.

Making the praline - spray 8x8 baking pan with pam

Place the butter in a saucepan over medium heat. The butter will melt and then sizzle. Once it stops sizzling it will brown. Swirl the pan continuously and remove from heat when it smells nutty and there are golden brown speckles in the pan.

To the browned butter add the pecan pieces, salt and vanilla and toss to coat.

Put the hot buttery pecans into the baker and bake 12 minutes.

When the nuts are just out of the oven put the water in the saucepan and sprinkle the sugar over the water.

Cook the sugar over medium heat until it has carmelized to a rich reddish brown color then immediately add the pecans and stir to combine and put the mixture back into the baking pan.

Let cool.

Making the bread - in a mixing bowl smash the bananas with a fork. Add the sugar, eggs, vanilla, and melted butter to the bowl and mix well.

Mix the dry ingredients seperately and add to wet batter. Do not over mix.

Pour batter into 8x4” loaf pan.

Spread the pecan praline on top.

Bake for 45-50 minutes.