Special Banana Nut Bread Recipe

5 107 134
Special Banana Nut Bread Recipe
Special Banana Nut Bread Recipe photo by Taste of Home
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Special Banana Nut Bread Recipe

Read Reviews
5 107 134
Publisher Photo
This extra-special banana bread makes a wonderful gift for friends and neighbors. The recipe makes two loaves, so I can serve one and keep the other one in the freezer so I have a last-minute gift on hand. —Beverly Sprague, Catonsville, Maryland
Recommended: Banana Bread A to Z
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 1-1/2 cups mashed ripe bananas (about 4 medium)
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped pecans, divided
  • ORANGE GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons orange juice
  • 1 teaspoon grated orange peel

Directions

Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.
Transfer to two greased 8x4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks.
While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment paper under racks to catch excess. Cool completely. Yield: 2 loaves (12 slices each).
Originally published as Special Banana Nut Bread in Taste of Home October/November 2007, p27

Nutritional Facts

1 slice: 234 calories, 13g fat (5g saturated fat), 32mg cholesterol, 119mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.

  • 3/4 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 1-1/2 cups mashed ripe bananas (about 4 medium)
  • 1/2 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped pecans, divided
  • ORANGE GLAZE:
  • 1 cup confectioners' sugar
  • 3 tablespoons orange juice
  • 1 teaspoon grated orange peel
  1. Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.
  2. Transfer to two greased 8x4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks.
  3. While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment paper under racks to catch excess. Cool completely. Yield: 2 loaves (12 slices each).
Originally published as Special Banana Nut Bread in Taste of Home October/November 2007, p27

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Reviews forSpecial Banana Nut Bread

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MY REVIEW
Joyce User ID: 8985962 258159
Reviewed Dec. 15, 2016

"I've made Banana bread for years, and this is the best I've ever tasted. My friends LOVED it also."

MY REVIEW
Rita Casarez User ID: 8925350 255697
Reviewed Oct. 20, 2016

"She was probably baking and texting and missed a task!!"

MY REVIEW
manga User ID: 4211076 255391
Reviewed Oct. 13, 2016

"I didn't think this recipe was great or outstanding. It wasn't real moist. Maybe I needed to put another banana. Just okay."

MY REVIEW
kls0916 User ID: 4387053 247341
Reviewed Apr. 21, 2016

"I don't know what that woman did but I have been making this for years,. So Yummy! and it is gone in about 6 hours, thank goodness it makes a second loaf. Freezes great too! My husband and 2 teenage boys beg me to make this one a regular basis, if they would stop eating the bananas! I do not use the glaze."

MY REVIEW
Suzanne444 User ID: 4834482 246921
Reviewed Apr. 11, 2016

"OUTSTANDING!! ***** I made the Special Banana Nut bread and didn't change or modify anything about it. The recipe made two full loaves. We ate one; gave the other away. It was moist, flavorful, and didn't disappoint. My sister-in-law (the recipient of the giveaway) has many banana bread recipes but a few days later she said it was the best banana bread she's ever eaten and said she's throwing out all her other recipes. The orange juice glaze gave it a great punch. Thank you for this recipe! This one's a keeper!! *****"

MY REVIEW
Lora@gardenofwealth.com User ID: 6843660 246228
Reviewed Mar. 28, 2016

"I was really disappointed. After reading many of the reviews I decided to make this recipe. It is the worst banana nut bread recipe I've made. I really have no idea how it was a contest winning recipe. :("

MY REVIEW
JMGuiney User ID: 5780067 245437
Reviewed Mar. 14, 2016

"Never turning back! Best. Banana. bread. Ever."

MY REVIEW
bizcheex User ID: 8175392 244582
Reviewed Feb. 27, 2016

"This is an excellent recipe. The only modifications that I made were: I used 1 cup of sugar (instead of 2 cups), I used five very ripe bananas (instead of about 4), I used 1 cup of walnuts (instead of 2 cups of pecans). I also waited a good 10-15 minutes for the loaves to cool down before putting the glaze over them, as some reviewers have mentioned it made a huge difference. I am planning on bringing one loaf to work on Monday. Let's spread the joy! :-) Delicious!"

MY REVIEW
gjrushe User ID: 2673532 243970
Reviewed Feb. 17, 2016

"I have made this recipe quite a few times and every time I make it, my girls curse me a plenty, all the while gobble gobble chunk by chunk! It is a fabulous recipe. I usually bake it in four small bread pans rather than the two larger ones.

My only change to this recipe is to pan roast the pecans up front.
*FULL DISCLOSURE*
I usually eat one of the small loaves by myself before it has time to cool! Then I take my insulin..."

MY REVIEW
yadkins User ID: 8552615 235317
Reviewed Oct. 20, 2015

"delicious! it is moist, i love the orange glaze and the best is it makes 2 loaves!"

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