Banana Bread Recipe

Teresa requested this recipe, so I thought I'd share it with everyone. Make sure you bake it long enough! I didn't bake mine quite long enough and when I transferred it to the wire rack it pretty much collapsed. Also it wouldn't hurt to leave it in the pan for a little longer.

Special Banana Nut Bread Courtesy of Taste of Home

3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups granulated pure cane sugar
2 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

1 cup Domino® or C&H® Pure Cane Powdered Sugar
3 tablespoons orange juice
1 teaspoon grated orange peel


In a large bowl, cream the 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. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.

Transfer to two greased 8-in. x 4-in. loaf pans. Sprinkle with 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. Yield: 2 loaves.