Recipes are found everywhere from the back of product containers, in magazines, to the internet, but it is hard to determine what will actually taste good. Often you can make a recipe and it simply does not turn out like the pictures you see and it doesn’t taste as delicious as the article described. So what went wrong? Why didn’t it taste good? It could be a number of problems, from a lack of cooking skills, to the wrong type of ingredients. Or it simply could be that it just isn’t a great recipe. Here is a fantastic tasting Banana Nut Bread recipe I pulled out of a Better Homes and Garden magazine a few years ago (2006). I don’t have the original copy, but I think this is pretty close. The bread is sweet and moist and it really is a great recipe to follow. Many of the notes are gained from my experience in making this recipe. I hope you enjoy it as much as we do.

What You Will Need to Make Banana Nut Bread

Ingredients

• 3/4 Cup Butter Softened–unsalted or Margarine
• 1- 8 oz package cream cheese softened (Philadelphia Brand works the best)
• 2 Cups Granulated Sugar
• 2 Large Eggs
• 3 Cups All Purpose Flour (King Arthur Brand)
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 1/2 cups Mashed Bananas (about 4) (really ripe)
• 1 Cup Chopped Pecans
• 1/2 Teaspoon Vanilla

Other Items

• Large Mixing Bowl
• 2 Small Mixing Bowls
• Electric Mixer
• Hand Chopper or Food Processor
• Fork
• Baking Pans
• Extra Flour
• Crisco (to grease the pans)

How to Make Cream Cheese Banana Nut Bread

Step 1: Place all ingredients on the counter and allow them to come to room temperature (at least 20 minutes prior to using the items).

Step 2: Grease and flour your bread pans.

NOTE: You can use 2 large pans (9×5 inch) or 6 mini loaf pans.

Step 3: Place the cream cheese and butter in large mixing bowl.

NOTE: You can use margarine in place of butter. It makes a softer bread, but both ways are delicious. This is really personal preference or what you have on hand.

Step 4: Beat butter and cream cheese with electric mixer on medium speed until creamy.

Step 5: Gradually add sugar, beating until light and fluffy.

NOTE: After you add the sugar to the butter and cheese mixture, allow the sugar time to dissolve (about 10 minutes) and mix again. This will produce a smoother texture when finished.

Step 6: Add eggs one at a time beating until just blended after each addition.

Step 7: In the small mixing bowl, combine flour, baking powder, baking soda, and salt.

Step 8: Gradually add dry ingredients to the wet mixture beating at low speed just until blended.

Step 9: Grind up the pecans using your food processor or hand chopper.

NOTE: You can lightly chop for a real nutty texture, or finely chop the nuts for a smoother texture.

Step 10: Peal bananas and remove all strings, place in a small mixing bowl, and mash the bananas with a fork.

Step 11: Stir in bananas, nuts, and vanilla.

NOTE: You can freeze bananas for up to 3 months. Simply placed unpeeled ripe bananas in a small brown paper bag, fold the bag shut, and freeze. Peel and thaw for use in the Banana Nut Bread.

Step 12: Spoon batter into greased loaf pans distributing evenly.

Step 13: Bake at 350 degrees for 1 hour for 2 large loaf pans or 37 minutes for 6 mini loaf pans. Cooking times may vary. Test the bread with a toothpick prior to removing from oven. Toothpick comes out clean when done.

Step 14: Cool bread in pans for 10 minutes.

Step 15: Remove bread from pans and cool 30 minutes before serving.


This bread is great plain. Simply slice and taste the rich bananas and crunchy pecans or you can warm it up in the microwave and serve it with butter or cream cheese. Great for breakfast, a mid-day snack, or special occasions. You can use the mini loaf pans to create great gifts for teachers, neighbors, friends, family members, and coaches.

Have you found a great recipe in an unlikely place? Feel free to share your recipe and source with our readers. We would love to hear from you.