Banana Bread

Prep

20 minutes

Cook

1 hour 15 minutes

Servings

8 to 10

Level

Easy

Ingredients

  • 2 large eggs
  • ½ cup (¼ pound) melted Challenge Butter, cooled
  • 1 Tablespoon vanilla
  • 1 cup sugar
  • 1 cup mashed ripe banana (about 1 pound total)
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1½ teaspoons baking soda
  • 1½ teaspoons baking powder
  • ¾ cup buttermilk
  • ¾ cup chopped pecans

Directions

  • 1

    In a large bowl, with a mixer on medium speed, beat eggs to blend.

  • 2

    Add ½ cup butter, vanilla, sugar, and banana; mix well.

  • 3

    In another bowl, stir together flour, salt, baking soda, and baking powder.

  • 4

    Add dry ingredients to banana mixture, stir to moisten lightly, then add buttermilk and mix well. Stir in pecans.

  • 5

    Scrape batter into a buttered 5×9-inch loaf pan.

  • 6

    Bake in a 325°F oven until bread is well browned and begins to pull away from pan sides.

  • 5

    Let cool in pan on a rack about 10 minutes; run a thin-bladed knife between bread and pan sides.

  • 6

    Invert pan to remove bread; turn loaf rounded side up and let cool on rack.

  • 7

    Serve warm or at room temperature.

Notes

  • !

    If making bread up to 2 days ahead, cool, wrap airtight, and store at room temperature.

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