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 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
"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!"
"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!"
"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."
"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."
"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"
"The chocolate chip cookie recipe with this revolutionized chocolate chip cookies for me, but I can't say this did the same. It was ok, but I think there are better banana bread recipes out there."
"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!!"
"An excellent banana bread recipe. I don't make the frosting because the b-bread is moist and yummy without it. Today, I substituted 1/2 c. wheat flour for 1/2 c. of the white. It's in the oven, but batter was yummy good w/ that little dab of wheat flour, :o)."
"I thought the bread was very good."
"I'm always trying to improve on recipes that I have and use regularly. I tried this recipe but feel the Banana Nut Muffins/Bread recipe I have from the ToH ultimate cookbook is the best. To me this bread was just, ok..."