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

Banana Pecan Loaf Recipe

Read Reviews (17)
4.42 17
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 King Arthur Unbleached 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(17)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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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.

MY REVIEW
Reviewed Jan. 13, 2014

This was just okay. It did not have much of a banana flavor. I think it might taste better with another banana or two. I was looking for another banana bread recipe, and I ran across this. I did not make the spread as we just prefer the bread. It was okay, but not something I will make again.

MY REVIEW
Reviewed Jan. 13, 2014

add coconut to the spread, then you have a tropical snack!

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