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Banana and Nut Bread

 Banana and Nut Bread
This bread smells heavenly in the oven and comes out moist and chock-full of banana flavor and crunchy nuts.—Carlene Jolley, Fulton, Kentucky
16 ServingsPrep: 15 min. Bake: 65 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 2 tablespoons 2% milk
  • 1 teaspoon McCormick® Pure Vanilla Extract or rum extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Stir in the
  • bananas, milk and extract. Combine the flour, baking soda and salt;
  • gradually add to 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 (16 slices).
Nutritional Facts: One slice equals 387 calories,

2 of 2

Banana and Nut Bread (continued)

Nutritional Facts: 17 g fat (7 g saturated fat), 68 mg cholesterol, 352 mg sodium, 55 g carbohydrate, 2 g fiber, 5 g protein.