Yankee Banana Nut Bread
A moist, flavorful banana nut bread with pecans, perfect for breakfast, snacks, or dessert. Its sweet banana taste and crunchy nuts appeal to all ages.
Ingredients
Instructions
- Cream sugar and shortening together.
- Add egg yolks and mix well.
- Mix soda into the flour.
- Add the flour and soda mixture, salt, mashed bananas, and chopped pecans to the creamed mixture.
- Fold in stiffly beaten egg whites gently.
- Pour the batter into a greased loaf pan.
- Bake at 325°F for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar or adding a teaspoon of vanilla extract. If you don't have shortening, unsalted butter can be used as a substitute. Make sure your bananas are very ripe for the best sweetness and moisture. Mixing in some cinnamon can also enhance the flavor profile, making it reminiscent of American recipes.
Serving Suggestions
Serve slices of this delicious bread warm or at room temperature with a spread of butter or cream cheese. It pairs beautifully with a cup of coffee or tea for breakfast or as a snack. For a delightful twist, try serving it alongside a scoop of vanilla ice cream or with a side of Herbed Cream Cheese Appetizers for a brunch gathering.
Storage & Reheating
To store leftovers, wrap the banana nut bread in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread by wrapping it tightly in plastic wrap and then in foil; it can last for up to 3 months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Banana Nut Bread contains roughly 934 calories, with 23g protein, 27g carbohydrates, and 86g fat. It is an excellent source of protein (45% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (27% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1016mg per serving (44% 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 whole eggs instead of just egg yolks?
Yes, you can use whole eggs instead of just the yolks, but it may alter the texture slightly. The egg whites contribute to a lighter texture when beaten stiffly. If you prefer a denser bread, using whole eggs is perfectly fine.
What can I use instead of pecans?
If you don't have pecans, walnuts or almonds can be great substitutes. You can also omit the nuts entirely for a nut-free version. Just keep in mind that the flavor and texture will be slightly different, but the bread will still be delicious.
How do I know when the banana nut bread is done baking?
The best way to test if your banana nut bread is done is by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If the toothpick 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).