Nutritional Info

Nutrition Facts

Serving Size 1 (210g)

Calories 857
Calories from Fat 739 (86%)
Amount Per Serving %DIV
Total Fat 82.1g 126%
Saturated Fat 22.2g 111%
Monounsaturated Fat 53.3g
Polyunsaturated Fat 6.6g
Trans Fat 0.0g
Cholesterol 344.2mg 115%
Sodium 486mg 21%
Potassium 91.6mg 2%
Total Carbohydrate 12.3g 4%
Dietary Fiber 1.2g 5%
Sugars 1.1g
Protein 7.3g 15%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
If life gives you lemons, you make lemonade. And if life gives you mushy bananas, you make banana bread! This dense, moist loaf was my aunt Selma's specialty, but sometimes she'd leave out the nuts.
Prep time
15 min
Cook time
1 hr 15 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  butter, at room temperature
3/4 Cup(c)  golden raisins
3/4 Cup(c)  pecans, chopped
1/3 Cup(c)  sour cream
1 Teaspoon(t)  pure almond extract
1 Teaspoon(t)  pure vanilla extract
5 1/2 Cup(c)  ripe bananas, mashed
1   egg yolk, at room temperature
1   large egg, at room temperature
3 2/3 Cup(c)  sugar
2 Teaspoon(t)  butter, at room temperature
1 Pinch(pn)  salt
1 Teaspoon(t)  baking soda
1 Teaspoon(t)  baking powder
1 Tablespoon(T)  butter
1 Teaspoon(t)  cinnamon, ground
3 Cup(c)  all purpose flour, plus extra for flouring the pan


Preheat the oven to 350° F. Grease and flour a large 10 inch loaf pan. Sift the flour, cinnamon, baking powder, baking soda and salt together into a medium bowl. Set it aside. Cream the butter and sugar with an electric mixer on medium high speed until light, about 2 minutes. Add the egg and egg yolk, one at a time, beating well and scraping the bowl down after each addition. Blend in the mashed bananas, vanilla extract and almond extract. Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour mixture. Stir in the pecans, and the raisins. Transfer the mixture to the prepared loaf pan and bake until it is golden brown and a cake tester inserted in the center comes out clean, about 1 1/4 hours. Transfer the pan to a wire rack, and cool for 10 minutes. Then loosen the loaf by running a knife around the edges, remove it from the pan, and transfer it to the rack to cool completely.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Banana Pecan Bread
Enter multiple addresses on separate lines or separate them with commas.