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Banana and Nut Bread Recipe
Banana and Nut Bread Recipe photo by Taste of Home

Banana and Nut Bread Recipe

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4.5 16
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This bread smells heavenly in the oven and comes out moist and chock-full of banana flavor and crunchy nuts.—Carlene Jolley, Fulton, Kentucky
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES: 16 servings

Ingredients

  • 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

Nutritional Facts

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.

Directions

  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. 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.
  2. 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).
Originally published as Banana Nut Bread in Light & Tasty April/May 2002, p20

Nutritional Facts

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

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jan. 22, 2015

"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."

MY REVIEW
Reviewed Mar. 9, 2014

"LOVE how moist this bread is!"

MY REVIEW
Reviewed Sep. 23, 2013

"Loved this recipe"

MY REVIEW
Reviewed Feb. 13, 2013

"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."

MY REVIEW
Reviewed Nov. 8, 2012

"More on the dry side."

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