@johstore17: PINK PARA IGAT 🤣 #HWK BACKPACK THAT FITS EVERYTHING IS NOW AVAILABLE !! #2026 #trending #fyp #backpack

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Tuesday 13 January 2026 10:15:58 GMT

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Nobody :

nice ganda

2026-01-15 02:46:04

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อัญมณี :

cotton ba yan?

2026-05-26 05:26:01

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GANDAA NITOO

2026-01-15 07:01:47

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Ne cours jamais après personne , jamais ✨

Ne cours jamais après personne , jamais ✨

For ALL recipes, go to my IG @obsessedwithcashews & click th link in my bio ❤️😌 Banana Loaf with caramlized pecans & cream cheese frosting FULL RECIPE ⬇️ Yields: 2 loaf cakes (7.75 x 3.75-inch anodized aluminum pans) Banana Bread Ingredients - 200 g cake flour (about 1 2/3 cups), sifted - 45 g all-purpose flour (about 1/3 cup) - 1 tsp baking powder - 1 tsp baking soda - 1 tsp fine sea salt - 220 g light brown sugar, packed (about 1 cup) - 120 g granulated sugar (about 1/2 cup plus 2 tbsp) - 130 g neutral oil (about 2/3 cup) - 160 g plain unsweetened non-dairy yogurt, room temperature (about 2/3 cup) - 2 tsp vanilla bean paste or extract - 240 g very ripe bananas, mashed smooth (about 1 cup) - 120 g non-dairy milk, room temperature (1/2 cup) - 1 tsp apple cider vinegar - 160 g George’s Concessions Caramelized Pecans, chopped medium - 1 1/2 tsp cake flour (for tossing pecans) Instructions 1. Preheat oven to 325°F. Grease and line two 7.75 x 3.75-inch loaf pans with parchment. 2. Chop the George’s Concessions Caramelized Pecans medium. 3. Whisk cake flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. 4. In a large bowl, whisk brown sugar, granulated sugar, oil, yogurt, vanilla, mashed banana, non-dairy milk, and vinegar until smooth and cohesive. 5. Add dry ingredients to wet and whisk just until combined. 6. Fold in the pecans evenly. 7. Divide batter evenly between pans. Batter should sit about halfway full depending on pan shape. 8. Bake on the center rack for 45-55 minutes. Start checking at 30 minutes. Bake until a tester comes out with moist crumbs. Loosely place foil over loafs if browning on top but still need time to bake. I do this around the 45min mark. 9. Cool in pans 15 to 20 minutes, then remove and cool completely on a rack. Cream Cheese Frosting Ingredients - 1 1/2 bricks Violife cream cheese, softened - 180 g powdered sugar (about 1 1/2 cups), sifted - 1 to 2 tbsp non-dairy cream, room temperature (15 to 30 g) - Vanilla bean paste, to taste - Pinch of fine sea salt - Extra George’s Concessions Caramelized Pecans, for garnish Instructions 1. Beat cream cheese until completely smooth. 2. Add powdered sugar and beat until thick and silky. 3. Mix in vanilla and salt. 4. Drizzle in 1 tbsp non-dairy cream and mix until glossy and spreadable. Add the second tbsp only if you want a looser swoop. 5. Frost each loaf. Garnish with extra caramelized pecans just before serving.

For ALL recipes, go to my IG @obsessedwithcashews & click th link in my bio ❤️😌 Banana Loaf with caramlized pecans & cream cheese frosting FULL RECIPE ⬇️ Yields: 2 loaf cakes (7.75 x 3.75-inch anodized aluminum pans) Banana Bread Ingredients - 200 g cake flour (about 1 2/3 cups), sifted - 45 g all-purpose flour (about 1/3 cup) - 1 tsp baking powder - 1 tsp baking soda - 1 tsp fine sea salt - 220 g light brown sugar, packed (about 1 cup) - 120 g granulated sugar (about 1/2 cup plus 2 tbsp) - 130 g neutral oil (about 2/3 cup) - 160 g plain unsweetened non-dairy yogurt, room temperature (about 2/3 cup) - 2 tsp vanilla bean paste or extract - 240 g very ripe bananas, mashed smooth (about 1 cup) - 120 g non-dairy milk, room temperature (1/2 cup) - 1 tsp apple cider vinegar - 160 g George’s Concessions Caramelized Pecans, chopped medium - 1 1/2 tsp cake flour (for tossing pecans) Instructions 1. Preheat oven to 325°F. Grease and line two 7.75 x 3.75-inch loaf pans with parchment. 2. Chop the George’s Concessions Caramelized Pecans medium. 3. Whisk cake flour, all-purpose flour, baking powder, baking soda, and salt until evenly combined. 4. In a large bowl, whisk brown sugar, granulated sugar, oil, yogurt, vanilla, mashed banana, non-dairy milk, and vinegar until smooth and cohesive. 5. Add dry ingredients to wet and whisk just until combined. 6. Fold in the pecans evenly. 7. Divide batter evenly between pans. Batter should sit about halfway full depending on pan shape. 8. Bake on the center rack for 45-55 minutes. Start checking at 30 minutes. Bake until a tester comes out with moist crumbs. Loosely place foil over loafs if browning on top but still need time to bake. I do this around the 45min mark. 9. Cool in pans 15 to 20 minutes, then remove and cool completely on a rack. Cream Cheese Frosting Ingredients - 1 1/2 bricks Violife cream cheese, softened - 180 g powdered sugar (about 1 1/2 cups), sifted - 1 to 2 tbsp non-dairy cream, room temperature (15 to 30 g) - Vanilla bean paste, to taste - Pinch of fine sea salt - Extra George’s Concessions Caramelized Pecans, for garnish Instructions 1. Beat cream cheese until completely smooth. 2. Add powdered sugar and beat until thick and silky. 3. Mix in vanilla and salt. 4. Drizzle in 1 tbsp non-dairy cream and mix until glossy and spreadable. Add the second tbsp only if you want a looser swoop. 5. Frost each loaf. Garnish with extra caramelized pecans just before serving.

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