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Southern Banana Nut Bread

 Southern Banana Nut Bread
One day I had two ripe bananas and decided to make banana bread. I found this recipe in an old church recipe book. It really is good with pecans in the bread and in the topping, which makes it unique.
32 ServingsPrep: 15 min. Bake: 45 min. + cooling

Ingredients

  • 1/2 cup butter-flavored shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon vanilla extract
  • 2 cups self-rising flour
  • 1/2 cup buttermilk
  • 3/4 cup chopped pecans
  • TOPPING:
  • 1/4 to 1/3 cup mashed ripe bananas
  • 1-1/4 cups confectioners' sugar
  • 1 teaspoon lemon juice
  • Additional chopped pecans

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in eggs. Blend in bananas and vanilla. Add flour alternately
  • with buttermilk, beating well after each addition. Fold in pecans.
  • Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for
  • 45-55 minutes or until a toothpick inserted near the center comes
  • out clean. Cool in pan for 10 minutes before removing to a wire
  • rack; cool completely.
  • For topping, combine the banana, confectioners' sugar and lemon
  • juice; spread over loaves. Sprinkle with pecans. Yield: 2 loaves.

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Southern Banana Nut Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 141 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 98 mg sodium, 22 g carbohydrate, 1 g fiber, 2 g protein.