Banana Tea Bread
Banana Tea Bread offers a moist, flavorful treat combining ripe bananas with a nutty crunch of pecans. Perfect for breakfast, snack, or dessert, its sweet aroma and tender crumb appeal to banana lovers and those seeking a comforting homemade loaf. Easy to prepare and versatile for any occasion.
Ingredients
Instructions
- Cream shortening with sugar; then add eggs and beat until very light and fluffy.
- Stir in mashed bananas.
- Sift together flour, baking soda, and salt.
- Gradually blend the dry ingredients into the banana mixture.
- Add chopped pecans and mix well.
- Turn the batter into a greased 9 x 5-inch loaf pan.
- Bake at 325°F (163°C) for 1 hour or until done.
- Allow to cool before slicing.
Tips & Substitutions
For a moister banana bread, use overripe bananas with lots of brown spots. If you don’t have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. For added flavor, consider adding a teaspoon of vanilla extract or a sprinkle of cinnamon. Chopped walnuts can also be used in place of pecans for a different texture. This recipe is adaptable to your preferences!
Serving Suggestions
Banana tea bread is delightful on its own, but it pairs beautifully with a dollop of cream cheese or butter spread. For a delicious breakfast, serve it alongside a cup of coffee or tea. You can also enjoy it as a dessert with a scoop of ice cream or drizzle it with chocolate sauce. For more delightful American recipes, explore our collection!
Storage & Reheating
To store leftovers, wrap the banana tea bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply pop a slice in the microwave for 10-15 seconds or toast it for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Tea Bread contains roughly 747 calories, with 7g protein, 23g carbohydrates, and 74g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1524mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well for banana bread! Just make sure to thaw them completely and mash them before adding to the batter. They might be a bit more watery, so you may want to drain off any excess liquid to maintain the right consistency.
What can I substitute for pecans?
If you don't have pecans, walnuts are a great substitute, offering a similar crunch and flavor. You could also omit the nuts entirely for a nut-free version or use chocolate chips for a sweet twist.
How can I tell when the bread is done baking?
To check if the banana bread is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready. If it has wet batter on it, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).