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Banana Nut Bread Recipe

100% would make again

This bread smells heavenly in the oven and comes out moist and chock-full of banana flavor and crunchy nuts.—Carlene Jolley, Fulton, Kentucky

This recipe is:

Healthy

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10 Servings
Prep: 15 min. Bake: 65 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (2 medium)
2 tablespoons milk
1 teaspoon vanilla or rum extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped pecans

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the bananas, milk and extract. Combine flour, baking soda and salt; stir into banana mixture just until moistened. Fold in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 65-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (10 slices).

Lighter version: Makeover Banana Nut Bread

Nutritional Analysis: One slice equals 387 calories, 17 g fat (7 g saturated fat), 68 mg cholesterol, 352 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.

Banana Nut Bread published in Light & Tasty April/May 2002, p20

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Ingredients