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Preheat oven to
350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter
(or spray with a non stick vegetable spray) the bottom and sides
of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
In a large
bowl combine the flour, sugar, baking powder, baking soda, salt, 2/3 cup of
pecans, and half of the chopped caramels. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs,
melted butter, yogurt, and vanilla. With a rubber spatula or wooden spoon, lightly
fold the
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 remaining 1/3 cup of pecans and chopped caramels over the top of the batter.
Bake until bread is golden brown and a toothpick inserted in the center
comes out clean, 50 - 60 minutes. Place on
a wire rack to cool and then remove the bread from the pan. Serve warm or at room
temperature.
Makes one -
9 inch
loaf.
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Recipe:
2 cups (280 grams) all-purpose
flour
1/2
cup (110
grams) light brown sugar
1 1/4 teaspoons baking powder
1/4 teaspoon
baking soda
1/4 teaspoon
salt
1
cup (100 grams) pecans, coarsely
chopped
1 - 5.5
ounce (155 gram) package of Werther's Original Chewy Caramels, coarsely
chopped
2
very ripe large bananas, mashed
2 large
eggs, lightly beaten
1/2
cup
(113 grams) unsalted butter,
melted and cooled
1/3 cup
coffee flavored yogurt (can also use plain,
vanilla, or caramel flavored yogurt)
1 teaspoon pure vanilla extract
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