We slice this banana bread so thick it is almost embarrassing—but we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. —Lee Ann Miller, Millersburg, Ohio
Banana Pecan Loaf
Banana Pecan Loaf
Prep Time
25 min
Cook Time
50 min
Yield
1 loaf (16 slices)
Ingredients
- 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
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.
- Transfer batter to a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack.
- In a small bowl, combine cream cheese and pineapple. Serve with bread.
Nutrition Facts
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.
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