Janet'S Famous Banana Nut Bread Recipe

Name: Janet'S Famous Banana Nut Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups white sugar; 3/4 cup butter, softened; 3 eggs; 2 cups mashed ripe banana; 1/2 cup sour cream; 3 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1 1/2 cups chopped pecans

Servings: persons

3 cups white sugar
3/4 cup butter, softened
3 eggs
2 cups mashed ripe banana
1/2 cup sour cream
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 1/2 cups chopped pecans

1
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 8x4 inch pans.
2
In a large bowl, cream together the sugar and butter until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the banana and sour cream.
3
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and pecans; stir into banana mixture, just until combined. Pour batter into prepared pans.
4
Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of a loaf comes out clean. Remove from pan and place on a wire rack to cool. Serve warm or cold.

1824

kcal

Calories

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups white sugar, 3/4 cup butter, softened, 3 eggs, 2 cups mashed ripe banana, and more.

Yes, Janet'S Famous Banana Nut Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Janet'S Famous Banana Nut Bread

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