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Banana Pecan Loaf

Banana Pecan Loaf
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
16 ServingsPrep: 25 min. Bake: 50 min + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 3 medium ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • PINEAPPLE SPREAD:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup canned DOLE® Crushed Pineapple in 100% Pineapple Juice, well drained

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • bananas. Combine the flour, baking powder, baking soda and salt; add
  • to creamed mixture. Fold in pecans.
  • Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for
  • 50-60 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack.
  • In a small bowl, combine cream cheese and pineapple. Serve with
© Taste of Home 2013

2 of 2

Banana Pecan Loaf (continued)

Directions (continued)

  • bread. Yield: 1 loaf (16 slices).
Nutrition 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.
© Taste of Home 2013