Special Banana Nut Bread
"An extra-special banana bread."
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
2 loaves
ingredients
- 3⁄4 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 2 cups sugar
- 2 eggs
- 1 1⁄2 cups mashed ripe bananas
- 1⁄2 teaspoon vanilla extract
- 3 cups 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
- In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; mix wel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in 1 cup of pecans.
- Transfer to two greased 8 x 4 x 2 inch loaf pans. Sprinkle with the remaining pecans. Bake at 350 for 1 to 1 1/4 hours or until a toothpick inserted near the center comes out clean.
- In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks.
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Reviews
-
Very Tasty! I used walnuts, instead of pecans, due to personal preference. Will be making again. -
If you've been looking for perfection, look no more! This has replaced all other banana nut bread recipes in my file. I just made a batch for Thanksgiving, and oh my, they are yummy!!! Normally I don't change a thing, but thistime the batter seemed a little dense so I added a bit of applesauce - maybe about a 1/4 cup til it became less dense. I also added one of those little pudding cups - banana flavored. Instead of vanilla extract, I used a 1/4 t of orange extract, 1/4 t of almond extract, and 1/2 t of rum extract. The critics came back saying this is the best I've ever made, and I make this often. If you use the little mini loaf pans, cooking time is only about 50 mins. One last tip, I toss bananas in the freezer when they start to turn, and then pull them out when I need to make bread. Just toss them in there with the peel, but know that they will turn black. It doesn't affect the flavor at all. I hope everyone tries this. It is soooo good and just like the name says, it's special. -
This was in Taste of Home Oct/Nov 2007. It is fabulous, and would make a great gift baked in the small loaves pan. This bread was moist, yet dense... kinda cakelike. Great flavor-just enough banana flavor. Great with or without the glaze. I made one regular size loaf and one pan of 8 mini loaves. I found it easy to make also. -
One of the best I've ever had...
Tweaks
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If you've been looking for perfection, look no more! This has replaced all other banana nut bread recipes in my file. I just made a batch for Thanksgiving, and oh my, they are yummy!!! Normally I don't change a thing, but thistime the batter seemed a little dense so I added a bit of applesauce - maybe about a 1/4 cup til it became less dense. I also added one of those little pudding cups - banana flavored. Instead of vanilla extract, I used a 1/4 t of orange extract, 1/4 t of almond extract, and 1/2 t of rum extract. The critics came back saying this is the best I've ever made, and I make this often. If you use the little mini loaf pans, cooking time is only about 50 mins. One last tip, I toss bananas in the freezer when they start to turn, and then pull them out when I need to make bread. Just toss them in there with the peel, but know that they will turn black. It doesn't affect the flavor at all. I hope everyone tries this. It is soooo good and just like the name says, it's special.
RECIPE SUBMITTED BY
Courtly
United States
