Banana pecan bread

    1 hour 15 min

    I have been using this recipe for a few years now, and it remains my family's favourite for banana bread! The combination of bananas and cream cheese make this a very moist bread. The pecan and cinnamon swirl make it extra special!

    3 people made this

    Serves: 16 

    • 115g cooking margarine or butter, softened
    • 225g cream cheese
    • 250g caster sugar
    • 2 eggs
    • 225g mashed bananas
    • 1 teaspoon vanilla extract
    • 280g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 80g chopped pecans
    • 2 tablespoons brown sugar
    • 2 teaspoons ground cinnamon

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour two 20cm loaf tins.
    2. Cream the margarine and cream cheese together. Gradually add the caster sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder and bicarbonate of soda; mix until cake batter is just moist.
    3. In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar and cinnamon.
    4. Divide half the cake mixture between the two prepared loaf tins. Sprinkle pecan mixture over the cake batter in the tins and top with remaining cake batter.
    5. Bake in the preheated oven until a skewer inserted in the centre of each loaf comes out clean, about 45 minutes.

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    Reviews in English (899)


    Yummy Yummy. What a pleasent taste and so very moist. I've made this so many times and it's a keeper. Hints: I always use 3 good sized banana's, which is a lot more than what the recipe calls for. I use 1/4 cup of brown sugar and 2 tablespoons of cinnamon, and I ommit (usually) the pecans. Takes a little longer to cook with the extra banana's, but it's worth the wait. Thanks Pam Hall  -  06 Nov 2005  (Review from Allrecipes US | Canada)


    This IS a very creamy bread, but i think it lacks flavor. I made it for the first time today, in a large rectangular cake pan, and it took only 30 minutes. I added 1TB vanilla because usually like more than recipes call for. It turned out great, except next time I will add some spices to the mix, such as cinnamon, nutmeg, or allspice. I will also mix up a small dish of cinnamon and sugar with melted butter and spread on the top of the bread. It was good, but it needs a little kick. Adding a little more banana couldnt hurt either.  -  21 Dec 2001  (Review from Allrecipes US | Canada)


    Moist and creamy! But, I guess that's no surprise with banana bread. I've never made banana bread with cream cheese before so this was a nice change plus it was a nice way to use up the last of it along with some really ripe bananas. I cut the recipe in half and added a tsp. of cinnamon to the batter and kept the vanilla at 1 tsp. I also mashed 3 ripe bananas so that was definitely more than 1/2 cup! I subbed walnuts for the pecans as that's what I had on hand. I used one egg and added a couple of tbsp. of veg. oil. I baked in a 9x5 glass baking dish and it took an hour. I love the nice nut/sugar mixture in the middle when you cut into the bread - delish!  -  21 Jan 2011  (Review from Allrecipes US | Canada)