- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 large 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
- 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. Stir in bananas, milk and extract. In another bowl, whisk flour, baking soda and salt; gradually add to banana mixture, stirring just until moistened. 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 and freeze cooled loaf in plastic wrap and foil. To use, thaw at room temperature. Yield: 1 loaf (16 slices).
Reviews for Banana and Nut Bread
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"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."