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We slice this banana bread so thick it is almost embarrassing—but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. LEE ANN MILLER—Millersburg, Ohio
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Nutritional Facts 1 slice with 4-1/2 teaspoons spread equals 275 calories, 14 g fat (7 g saturated fat), 57 mg cholesterol, 223 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Banana Pecan Loaf in Taste of Home October 2011, p73
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Apr. 01, 2012 by aug2295
The chocolate chip cookie recipe with this revolutionized chocolate chip cookies for me, but I can't say this did the same. It was ok, but I think there are better banana bread recipes out there.
Reviewed on Feb. 01, 2012 by MissDaisy65
Definitely make this again. It was a huge hit with my family. It was moist and very flavorful.
Reviewed on Jan. 02, 2012 by jsbill98
I use this recipe all the time! I made a few changes: I use margarine(1/2 c.), I added : 1 tsp. vanilla ext., I use 1 c. all-purpose flour and 1 c. whole-wheat flour and I omit the pecans because I am allergic! It turns out really moist and yummy! I also do not make the pineapple spread - it is so good plain!! Thanks for a wonderful recipe!!
Reviewed on Nov. 20, 2011 by pack1966
An excellent banana bread recipe. I don't make the frosting because the b-bread is moist and yummy without it. Today, I substituted 1/2 c. wheat flour for 1/2 c. of the white. It's in the oven, but batter was yummy good w/ that little dab of wheat flour, :o).
Reviewed on Nov. 15, 2011 by judyjow
very good and moist
Reviewed on Nov. 01, 2011 by pamdevone
I thought the bread was very good.
Reviewed on Oct. 02, 2011 by mwebb20533
I'm always trying to improve on recipes that I have and use regularly. I tried this recipe but feel the Banana Nut Muffins/Bread recipe I have from the ToH ultimate cookbook is the best. To me this bread was just, ok...
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