Last fall I made a wild hickory nut flavor extract and have used it in several recipes with wonderful results. About the same time I also made a pecan flavor extract and used it for the first time today.
The extract was made simply by pan roasting shelled pecans then letting them steep for a period of time in 100 proof (50% alcohol) vodka. These have been steeping for at least 3 months (enough time for dust to settle on the lid, as you can see in the photo).
When the extract is used in a cooked dish the alcohol dissipates leaving behind the pecan flavor.
There were two very ripe bananas in the house, so it was time to make banana bread and an opportunity to try out the pecan extract.
The ingredients for the banana bread were:
- 2 bananas
- 3/4 cup turbinado sugar
- 2 Tablespoons butter
- 2 Tablespoons unrefined coconut oil
- 3 Tablespoons unsweetened apple sauce
- 1 egg
- 1/2 cup pecan extract with the soaked pecans
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda plus a pinch of baking powder
- 2+ cups whole wheat pastry flour
The pecan banana bread baked for 1 hour 15 minutes at 350ºF.
This wasn’t a super moist cake-like bread and the top crust looked like the aftermath of a violent earthquake, but it tasted great with the pecan flavor competing with the flavor of banana for dominance.