Banana and Nut Bread Recipe
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs
- 2 tablespoons 2% milk
- 1 teaspoon vanilla or rum extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (2 to 3 medium)
- 3/4 cup chopped pecans
- 1. Preheat oven to 325°. 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 milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans.
Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature. Yield: 1 loaf (16 slices).
1 slice: 239 calories, 10g fat (4g saturated fat), 39mg cholesterol, 209mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein.
Reviews for Banana and Nut Bread
"This banana nut bread was fantastic! I was worried that it was going to come out dry but it didn't at all. Since I didn't have any pecans, I used chopped walnuts instead and it was amazing! I will be making this again very soon!"
"This is a "must know" recipe as it's a classic banana bread recipe and super easy to prepare. A slightly crisp exterior and fluffy moist interior, with small crunches of pecan, makes for a balanced bite. I made it for my parents and little girls whom all enjoyed it very much, with a cold glass of milk!"
"This was yummy! And next time, I think I just might add some streusel to the top! But thanks for sharing!"
"Awesome banana nut bread!! family loved it! served with butter:)"
"My husband and I really enjoyed this delicious banana bread. While I don't usually include nuts in quick breads, I did make this recipe as written. My only change was to make it in two pans (8x4-inch and 5x3-inch) instead of one (9x5-inch). I kept the small loaf for ourselves and shared the larger loaf with a friend. Her family enjoyed it as much as we did!"
"I prepared this recipe yesterday and declare it very good. The recipe calls for it to bake 65-75 minutes so I set my timer at 50 minutes to allow plenty of time so it would not overcook. When I checked it at 50 minutes, it was done. Any longer would have been too long. It was a little on the dry side but had a good flavor. Next time I will start checking it at 45 minutes. Also I used Splenda instead of sugar. My husband couldn't stop eating it. I recommend this recipe as a Volunteer Field Editor."
"This recipe was the perfect use of overripe bananas. It was very sweet so I may cut down the sugar next time. Otherwise the bread was very moist and soft. We also sliced some up for French Toast the next day! This would make a great food gift too!"
"I crumbled the butter with dry ingredients. I also used half the amount of sugar. (I used half a cup sugar & a fourth cup real maple syrup.) Used almond milk in place of dairy. I baked it for an hour @ 325. It wasn't done so I covered it with foil, put heat on 350 & cooked another 15 minutes. I've done this twice & it was perfect time both times."
"LOVE how moist this bread is!"
"Loved this recipe"
"Overall the bread was good, not great. I had to over cook it because the center was still raw. So I'm guessing that's why it wasn't as moist."
"More on the dry side."
"Very moist and delicious!"
"Fantastic! Is very moist and got rave reviews with my family and friends."
"DELICIOUS! Extremely moist and the best part was that it was easy to make!"
"Best banana nut bread recipe I've ever tried! So moist that you almost don't need anything to spread on it. Everyone was asking for more and the recipe. I will be making another 2 loaves today!"
"I made three loaves of this Banana Nut bread. One for me and my husband and the other two for my daughters. It is a fantastic recipe. I used 1/2 tsp. banana extract and 1 tsp. rum flavoring and it is wonderful."
"I doubled the recipe and made one loaf with nuts and one without. They both turned out great!"
"My favorite banana bread! The healthier recipe is very good, too!"