Banana Pecan Loaf Recipe
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 large 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
- 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 9x5-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).
1 slice with 4-1/2 teaspoons spread: 275 calories, 14g fat (7g saturated fat), 57mg cholesterol, 223mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 4g protein.
Reviews for Banana Pecan Loaf
"Wonderful! This is the best banana bread recipe I've seen in years. My family loved it!!! The pineapple spread was magnificent - and I don't even like pineapple!"
"Easy to make and sooo good! Next time I'll try the pineapple spread!"
"Exceptionally good loaf! I love the cake-like texture and mild flavour. This is my new favorite banana loaf recipe."
"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."
"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."
"add coconut to the spread, then you have a tropical snack!"
"I have used various different recipes for banana bread, but this one is a keeper for me and my family."
"If you are adventurous, add 5 mashed bananas instead of three! Also, dark chocolate chip chips are wonderful, but just 1/2 cup!"
"Been making banana bread for over 40 years always good to find new versions of this recipe"
"My family loves this and I have made it several times to take to work. I have been asked many times for the recipe. As many have stated it is good without the pineapple cream cheese spread, but I absolutely love the way the banana bread tastes with the spread. Thanks for sharing an excellent recipe."
"I've used this recipe time and again! I did omit the nuts and used semi-sweet chocolate chips. I also used 1/2 brown & 1/2 white sugar! I used 1 tsp. each of baking powder, baking soda, salt & 1 tsp.vanilla extract & t enhance the flavor, I added 1 Tbsp. of ground Navel orange.I purposely didn't prepare the cream cheese spread! I use two greased and floured 8-1/2x4-1/2x2-1/2"loaf pans, greased and floured & divided batter evenly among the 2 loaf pans. I did bake 50 to 60 minutes and added 1/8 cup all-purpose flour to mix in with the chocolate chips! This banana bread recipe is definitely a keeper! Thank you, LeeAnn Miller! Dawn E. Lowenstein"
"Definitely make this again. It was a huge hit with my family. It was moist and very flavorful."
"I use this recipe all the time! I made a few changes: I use margarine(1/2 c.), I added : 1 tsp. vanilla ext., I use 1 c. all-purpose flour and 1 c. whole-wheat flour and I omit the pecans because I am allergic! It turns out really moist and yummy! I also do not make the pineapple spread - it is so good plain!! Thanks for a wonderful recipe!!"
"I thought the bread was very good."