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Banana and Nut Bread


  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla or rum extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (2 to 3 medium)
  • 3/4 cup chopped pecans


  • 1. Preheat oven to 325°. 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 milk and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Fold in pecans.
  • 2. Transfer to a greased 9x5-in. loaf pan. Bake 65-75 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.
    Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Nutrition Facts

1 slice: 239 calories, 10g fat (4g saturated fat), 39mg cholesterol, 209mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein.


Average Rating:
  • domenica_holman
    Oct 31, 2015

    This banana nut bread was fantastic! I was worried that it was going to come out dry but it didn't at all. Since I didn't have any pecans, I used chopped walnuts instead and it was amazing! I will be making this again very soon!

  • cornbread6
    Oct 26, 2015

    Best banana nut bread. I have several banana nut bread recipes, but this one was easy and very delicious.

  • jennt1981
    Jul 31, 2015

    This is a "must know" recipe as it's a classic banana bread recipe and super easy to prepare. A slightly crisp exterior and fluffy moist interior, with small crunches of pecan, makes for a balanced bite. I made it for my parents and little girls whom all enjoyed it very much, with a cold glass of milk!

  • HomeChefColleen
    Jul 31, 2015

    This was yummy! And next time, I think I just might add some streusel to the top! But thanks for sharing!

  • sgronholz
    Jul 31, 2015

    My husband and I really enjoyed this delicious banana bread. While I don't usually include nuts in quick breads, I did make this recipe as written. My only change was to make it in two pans (8x4-inch and 5x3-inch) instead of one (9x5-inch). I kept the small loaf for ourselves and shared the larger loaf with a friend. Her family enjoyed it as much as we did!

  • deb9962
    Jul 30, 2015

    A very good banana bread. Easy to make and very flavorful

  • MSGTwifeUSMC
    Jul 29, 2015

    This banana nut bread came out moist and very flavorful. It was very easy to put together and not very time consuming. I didn't change anything in the recipe, and my family enjoyed it very much.

  • MarineMom_texas
    Jul 31, 2015

    I prepared this recipe yesterday and declare it very good. The recipe calls for it to bake 65-75 minutes so I set my timer at 50 minutes to allow plenty of time so it would not overcook. When I checked it at 50 minutes, it was done. Any longer would have been too long. It was a little on the dry side but had a good flavor. Next time I will start checking it at 45 minutes. Also I used Splenda instead of sugar. My husband couldn't stop eating it. I recommend this recipe as a Volunteer Field Editor.

  • LPHJKitchen
    Jul 25, 2015

    This recipe was the perfect use of overripe bananas. It was very sweet so I may cut down the sugar next time. Otherwise the bread was very moist and soft. We also sliced some up for French Toast the next day! This would make a great food gift too!

  • Angel182009
    Jul 21, 2015

    My family favors banana flavored anything so I had to give this a go. I used vanilla extract and left out the pecans but this recipe was still delicious! I appreciated how easy it was to put together. I plan on eating more of it as French toast for breakfast.

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