Banana Nut Bread

There’s something so comforting about the smell of fresh banana bread baking in the oven — warm, nutty, and just sweet enough to make your whole kitchen feel like home. 🍌 This Banana Nut Bread from Lee Ann Miller is the perfect balance of soft banana flavor and crunchy pecans, with a creamy pineapple spread that adds a bright little twist!

Whether you’re baking on a quiet Saturday morning or preparing a loaf to share with friends, this recipe is one that never disappoints. It’s the kind of simple, old-fashioned comfort food that reminds you of fall weekends and family breakfasts gathered around the table. 🍂

Serve it warm with a generous layer of the pineapple cream cheese spread — it’s rich, a little tangy, and absolutely irresistible. Pair it with your morning coffee or a cup of hot tea for a treat that feels extra special. ☕💛

This recipe is from our friend Lee Ann Miller! You can find more of her recipes and inspiration over on Instagram.

Stock image used.
Look for the “add to cart” button below for ingredients available online or stop by in-store to shop for everything you need to bake your own loaf!

Banana Nut Bread

Lee Ann Miller

Servings

1 loaf

Cook Time

50-60 minutes

Category

Breads

Moist, nutty, and full of cozy banana flavor 🍌 — this classic Banana Nut Bread from Lee Ann Miller is a fall favorite! The creamy pineapple spread takes it to the next level, making each slice perfectly sweet, soft, and satisfying.

Banana Nut Bread

Ingredients

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    • ½ cup Butter - softened

    • 1 cup Brown Sugar

    • 2 Eggs

    • 3 Bananas - mashed

    • 2 cups flour

    • ½ tsp Baking Powder

    • ½ tsp Baking Soda

    • ½ tsp Salt

    • ¾ cup Pecans - chopped

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    • 1 cup crushed pineapple - drained

    • 8 oz Cream Cheese - softened

    Directions

    1. Preheat oven to 350 degrees, grease 1 loaf pan

    2. Cream butter and sugar; add eggs, one at a time.

    3. Mash the bananas; add and mix well.

    4. Stir in sifted dry ingredients gradually. When well mixed, add nuts.

    5. Pour into well-greased loaf pan. Bake for 50-60 minutes. I use a glass loaf pan and bake about 57 minutes.

    6. For spread, mix pineapple and cream cheese well; spread on each slice to serve.
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