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Banana Pecan Loaf Recipe
Banana Pecan Loaf Recipe photo by Taste of Home

Banana Pecan Loaf Recipe

Publisher Photo
We slice this banana bread so thick it is almost embarrassing—but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. —Lee Ann Miller, Millersburg, Ohio
TOTAL TIME: Prep: 25 min. Bake: 50 min + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min + cooling
MAKES: 16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 3 medium ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • PINEAPPLE SPREAD:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup canned crushed pineapple, well drained

Nutritional Facts

1 slice with 4-1/2 teaspoons spread equals 275 calories, 14 g fat (7 g saturated fat), 57 mg cholesterol, 223 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. 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 bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans.
  2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  3. In a small bowl, combine cream cheese and pineapple. Serve with bread. Yield: 1 loaf (16 slices).
Originally published as Banana Pecan Loaf in Taste of Home October 2011, p73

Nutritional Facts

1 slice with 4-1/2 teaspoons spread equals 275 calories, 14 g fat (7 g saturated fat), 57 mg cholesterol, 223 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Banana Pecan Loaf

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 3, 2014

"I have been making banana bread for 40 years or more and this is the very best recipe that I have found!! My husband and I love the pecans (I usually use walnuts) and the brown sugar gives this bread a moist and sweet flavor. Thank you so much!"

MY REVIEW
Reviewed Jun. 24, 2014

"Easy to make and sooo good! Next time I'll try the pineapple spread!"

MY REVIEW
Reviewed Jan. 26, 2014

"Exceptionally good loaf! I love the cake-like texture and mild flavour. This is my new favorite banana loaf recipe."

MY REVIEW
Reviewed Jan. 14, 2014

"This is a good recipe, I substituted the brown sugar with brown sugar blend. That did give it an after taste, so next time I make it, I will only substitute half of the brown sugar with it. Other than that if was great."

MY REVIEW
Reviewed Jan. 13, 2014

"This is a fantastic recipe! I like to keep mini loaves of bread in my freezer for instant gifts so I doubled this recipe, added 2 tsp. of banana flavoring and baked it in 14 mini loaf pans and made one cupcake (for tasting purposes of course). Great recipe. I will use this one for my go to Banana Bread from now on."

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