- 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 vanilla or rum extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
- 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).
Reviews for Banana and Nut Bread
Sort By :
"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."