Banana Bread with Candied Pecans Recipe

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I wanted to find something to do with extra bananas that were beginning to over-ripen. This recipe is my own spin on a very basic recipe that I particular, I used the Castries Peanut Rum for additional moisture since I did not have the listed amount of mashed banana.

Prep time:
Cook time:
Servings: 10 slices


Cost per serving $0.53 view details
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 1⅓ cups mashed overripe bananas
  • ½ cup Castries Peanut Rum
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • ¾ cup candied pecans (chopped coarsely into small pieces)


  1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, cinnamon, baking soda and salt.
  3. In a separate bowl, cream together butter and 3/4 cup brown sugar.
  4. Stir in eggs, vanilla, rum, pecans and mashed bananas until well blended.
  5. Stir banana mixture into flour mixture; stir just to moisten.
  6. Pour batter into prepared loaf pan.
  7. Sprinkle remaining brown sugar (and additional pecans if preferred) on top of mixture.
  8. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 72g
Recipe makes 10 servings
Calories 300  
Calories from Fat 117 39%
Total Fat 13.45g 17%
Saturated Fat 6.41g 26%
Trans Fat 0.0g  
Cholesterol 62mg 21%
Sodium 268mg 11%
Potassium 89mg 3%
Total Carbs 41.44g 11%
Dietary Fiber 1.1g 4%
Sugars 21.71g 14%
Protein 4.21g 7%
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