Best banana bread

Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10

Butter, unsalted, melted	½ cup
Pecans, toasted, chopped	1 cup
Flour, all-purpose	1 ¾ cup
Sugar, granulated	½ cup
Baking soda	1 teaspoon
Cinnamon, ground	1 teaspoon
Salt, fine	½ teaspoon
Nutmeg, freshly grated	¼ teaspoon
Eggs, lightly beaten	2 large
Buttermilk, sour cream, or yogurt	½ cup
Sugar, brown	½ cup
Vanilla extract	1 teaspoon
Bananas, mashed	1 ½ cups

1. Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan. 
2. In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. 
3. In a medium bowl, whisk together the eggs, butter, buttermilk, brown sugar, and vanilla; stir in the bananas. 
4. Fold the banana mixture into the flour mixture until just combined. 
5. Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter. 
6. Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour. 
7. Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely. 

Recipe from Food Network.

Cinnamon swirl & toasted pecan Bundt

Batter
Flour, cake, sifted	11.25 ounces
Baking powder	1 ½ teaspoons
Baking soda	1 teaspoon
Salt, kosher	¾ teaspoon
Butter, unsalted, softened	1 cup
Coconut oil, melted	¼ cup
Sugar, superfine	1 2/3 cups
Eggs, room temperature	4 large
Vanilla extract	1 tablespoon
Orange zest, finely grated	1 teaspoon
Sour cream, full fat, room temperature	2 cups
Filling
Pecans, lightly toasted, finely chopped	1 cup
Sugar, granulated	3 tablespoons
Sugar, brown	3 tablespoons
Cinnamon, Ceylon, ground	2 teaspoons
Cocoa powder, unsweetened	2 teaspoons
Salt, kosher	½ teaspoon
Glaze
Sugar, confectioners	1 cup
Vanilla extract	1 teaspoon
Butter, unsalted	3 tablespoons
Milk	1 teaspoon
Salt	Pinch

Batter

1. Preheat the oven to 350°F with a rack in the center of the oven. 
2. Brush the inside of the Bundt cake pan with melted butter; dust with flour. 
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 
4. In a stand mixer bowl, beat the butter and coconut oil on medium speed until smooth and light in color, about 1 to 2 minutes. 
5. Add the sugar, 1/3-cup at a time, creaming until light and fluffy; scrape the bowl. 
6. Add the eggs, one at a time, ensuring each one is fully incorporated before adding the next. 
7. Scrape the bowl, and add the vanilla and zest. 
8. On the lowest mixer speed, alternate adding the flour mixture and the sour cream in small amounts, beginning and ending with the flour mixture; do not over-mix the batter. 

Filling

1. In a medium bowl, combine the pecan meal, sugars, cinnamon, salt, and cocoa. 
2. Use your fingertips to blend until well combined. 

Bundt

1. Spoon two-heaping cups of the batter into the prepared Bundt. 
2. Smooth with the back of a spoon, spreading the batter to the sides of the pan first and then to the center cone to create a well for the filling. 
3. Sprinkle about ½-cup filling evenly into the well. 
4. Cover the filling with about 2-cups batter, dropping dollops around the pan and smoothing with the spoon. 
5. Sprinkle another ½-cup filling evenly over the batter, and cover with 2-cups batter. 
6. Repeat until you end with batter as your final layer; ideally you’ll have four layers of batter and three layers of filling. 
7. Insert a butter knife 1 inch from the side of the pan straight into the batter going almost to the bottom. 
8. Run the blade around the pan twice, without lifting, spacing your loops about 1 inch apart for optimal cinnamon swirling effect. 
9. Tap the pan firmly several times on a cutting board or counter top to release any bubbles from the batter. 
10. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center comes out clean, about 50 to 60 minutes. 
11. Transfer to a wire rack, and let cool for 10 minutes before inverting the pan to release the cake. 

Glaze

1. Melt the butter; stir in the vanilla, salt, and sugar. 
2. Use up to 1-teaspoon milk to reach desired consistency, then pour over the cooled cake. 

Recipe from the Nordic Ware label that wrapped around my new Bundt pan.

Mini bourbon pumpkin praline cheesecakes

Crust
Gingersnap cookies, crumbled	1 ½ cups
Cinnamon, ground	1 teaspoon
Butter, unsalted, melted	¼ cup
Salt, kosher	1/8 teaspoon
Filling
Cream cheese, room temperature	16 ounces
Sugar	¾ cup
Flour, all-purpose	1 ½ tablespoons
Pumpkin pie spice	2 teaspoons
Eggs	2 large
Pumpkin puree	1 cup packed
Bourbon	2 tablespoons
Vanilla extract	1 teaspoon
Topping
Sugar, granulated	1 cup
Half & half	½ cup
Butter, unsalted	1 tablespoon
Salt	Pinch
Baking soda	Pinch
Vanilla extract	½ teaspoon
Pecans, chopped	1 cup +

1. Preheat the oven to 325°F; mini cheesecake pans lightly buttered (yield: 36). 
2. In a small bowl, combine the cookie crumbs, cinnamon, butter, and salt until moistened. 
3. Divide evenly among the wells of the mini cheesecake pan, and press down firmly. 
4. Bake for 8 to 10 minutes, until set; cool to room temperature. 
5. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. 
6. Beat in the flour and spices. 
7. Add the eggs one at a time. 
8. Beat in the pumpkin, bourbon, and vanilla. 
9. Divide the mixture among the wells of the cheesecake pan, filling to just below the top of the pan. 
10. Bake the cheesecakes for 20 minutes, until the edges are firm but the center is still jiggly. 
11. Transfer the pan to a cooling rack; cool to room temperature, then transfer to the refrigerator to chill overnight. 
12. Remove the cheesecakes from the pan and place on a wire rack set in a baking sheet. 
13. In a large saucepan over medium-high heat, combine the sugar, half & half, butter, salt, baking soda, and vanilla. 
14. Stir the mixture until boiling and the sugar has dissolved completely. 
15. Turn the heat to medium-low and continue stirring until the mixture reaches 238°F to 241°F on a candy thermometer (soft ball stage; the mixture will begin to take on a light caramel color). 
16. Stir in the pecans, and remove from heat. 
17. Stir the mixture until it begins to thicken and become creamy. 
18. Using a spoon, drop heaping tablespoons of the praline mixture onto the top of each cheesecake, and garnish with a toasted pecan halve; allow to cool. 
19. Chill the cheesecakes until ready to serve; can be made up to 1 day in advance. 

Recipe mildly adapted from The Suburban Soapbox.