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This extra-special banana bread makes a wonderful gift for friends and neighbors. The recipe makes two loaves, so I can serve one and keep the other one in the freezer so I have a last-minute gift on hand. —Beverly Sprague, Catonsville, Maryland
This recipe is:
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Nutritional Facts 1 slice equals 234 calories, 13 g fat (5 g saturated fat), 32 mg cholesterol, 119 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Special Banana Nut Bread in Taste of Home October/November 2007, p27
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Reviewed on Apr. 29, 2010 by lamaddox
This is a great recipe...it's easy and very tasty. My whole family loves it.
Reviewed on Apr. 19, 2010 by kristinscotth
This is my favorite banana bread recipe. The cream cheese adds such a delicious flavor and richness to the bread. And I dearly love the pecans and orange glaze on top. It's very delicious bread.
Reviewed on Apr. 18, 2010 by princess5258
My nieces love this recipe. I have made it several times, with and without pecans and it's divine!
Reviewed on Apr. 18, 2010 by LScharp
Best Banana Bread I've ever had!
Reviewed on Apr. 03, 2010 by iamjosie
I might try this again. It tastes very good but did not come out of the pan after the 10 minute wait. The top broke off and the rest was stuck. They were 8 x 4 non-stick pans that I greased - never had this happen before and I make many different banana breads. Any suggestions would be appreciated - it is a VERY good tasting bread. Should it have been 3 pans? The batter filled up 2 pans. Thanks
Reviewed on Mar. 19, 2010 by delowenstein
I LOVE this banana bread recipe! The best thing is that it makes 2 loaves! I make breads for our coffee break on Sunday and this recipe is among them! I've received compliments on this bread! Dawn E. Lowenstein
Reviewed on Feb. 01, 2010 by jenwynn
This gets rave reviews from my co-workers. The pecans on top & the cream cheese really make this!
Reviewed on Jan. 31, 2010 by palacsinta
I just pulled this out of the oven and haven't tasted it yet. Used the correct sized pans but the loaves wouldn't bake--it took about an hour and a half and then the tops burned--they looked too full as I was filling the pans up. Should I have used 3 pans?
Reviewed on Jan. 14, 2010 by schlma29
Okay, here's the thing...I made this and ate a piece right after it had cooled and I thought "what are these people talking about, that this is the best banana bread ever?" BUT, then I stored it in my fridge and tried a piece the next day and wow, I was hooked and so was my nephew who comes to my house before school (he probably finished off a loaf by himself!) I do not eat nuts so I left them out and it was so amazing! Thank you SO much for submitting this recipe!
Reviewed on Jan. 13, 2010 by niesgirl
Hands down, best. banana. bread. ever. Throwing away all the others that I've used in the past.
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