Bread: Preheat your oven to
350 degrees F (180 degrees C). Butter
(or spray with a non stick vegetable spray) a loaf pan (9 x 5 x 3 inch) (23 x 13
x 8 cm). Then line the bottom of the pan with a piece of parchment paper.
In a large bowl
whisk, or stir, the flour with the sugar, baking powder, baking soda, and salt.
Then stir in 2/3 cup (65 grams) of the chopped pecans
and 1/3 cup (62 grams) of the chopped caramels.
In a medium-sized bowl mash the bananas with a fork until you
have a thick paste. Then whisk in the beaten eggs,
melted butter, yogurt, and vanilla. With a rubber spatula or wooden spoon, lightly
wet ingredients (banana mixture) into the dry ingredients until just combined
and the batter is thick and chunky. (The important thing is not to over mix the
batter. Over mixing the batter will
yield a tough, rubbery bread.) Scrape the batter into the prepared pan
and sprinkle the remaining 1/3 cup (35 grams) of chopped pecans and chopped caramels over the top of the batter.
Bake until the bread is golden brown and a toothpick inserted into the center
comes out clean, 55 - 60 minutes. Place on
a wire rack to cool and then remove the bread from the pan. Serve warm or at room
temperature. This bread can be frozen.
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2 cups (260 grams) all-purpose
1/2 cup (105 grams)
firmly packed light brown sugar
1 1/4 teaspoons
(5 grams) baking powder
(2 grams) salt
1 cup (100 grams)
coarsely chopped pecans, divided
cup (125 grams) soft and chewy caramels, coarsely chopped (Can use
homemade or store bought (1 - 4.5 ounce (125 gram) package))
large bananas, mashed (about 1 cup (240 ml) mashed bananas or 225 grams)
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted
butter, melted and cooled
(80 ml) (80 grams) plain or flavored yogurt (can also use sour cream)
(4 grams) pure vanilla extract