Banana and Nut Bread Recipe
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 equals 239 calories, 10 g fat (4 g saturated fat), 39 mg cholesterol, 209 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.
Reviews for Banana and Nut Bread
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"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!"
"Best banana nut bread. I have several banana nut bread recipes, but this one was easy and very delicious."
"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!"
"A very good banana bread. Easy to make and very flavorful"
"This banana nut bread came out moist and very flavorful. It was very easy to put together and not very time consuming. I didn't change anything in the recipe, and my family enjoyed it very much."
"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!"
"My family favors banana flavored anything so I had to give this a go. I used vanilla extract and left out the pecans but this recipe was still delicious! I appreciated how easy it was to put together. I plan on eating more of it as French toast for breakfast."
"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."
"I used a glass bread pan. Bread was beautiful however had to over bake cause middle was still not ready. It was delicious but a little dry. Remade a batch and using 2 nonstick pans."
"Very moist and delicious!"
"This is the best banana bread I have tasted.It is easy to make and is very moist.This is my favorite gift now for birthdays and holidays.Karen, South Carolina"
"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!"
"I've made lots of banana nut bread, this was the best. Also it was so easy to make."
"The cooking time was quite a bit off for my oven, but it's old so it's expected.The bread itself came out more moist than any banana bread I've ever made. My husband loved it, and i can't stop eating it!"