barbara-in-va
Well-known member
There were too many bags of bananas in the freezer so I tried this bread. The recipe makes two 8x4 loaves and I had a very hard time not devouring one whole loaf by myself--still a bit warm from the oven (ahhh, comfort food)!
Cream Cheese Banana Nut Bread
Southern Living Jan 05
3/4 C butter, softened
1 8oz package cream cheese, softened
2 C sugar
2 large eggs
3 C AP flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 C mashed bananas
1 C chopped pecans, toasted
1/2 t vanilla
Preheat oven to 350°F. Butter and flour 2 8x4 loaf pans.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients, gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon into prepared pans.
Bake for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan. Shield loaves with foil for the last 15 minutes if necessary to keep from over browning. Cool bread in pans on wire racks for 10 minutes. Remove and cool 30 minutes before slicing.
OPT: Orange Pecan Topped Bread
Prepare as directed but sprinkle loaves with an additional cup of chopped toasted pecans. Bake as directed. Cool and remove from pans. Stir together 1 C powdered sugar and 3 T fresh orange juice and 1 t orange zest. Drizzle evenly over warm bread. Continue to cool for 30 minutes before slicing.
Notes: I was short on AP flour so I used one cup of white wheat flour, I don't think anyone would ever know. Also, this being an extremely thick batter, even adding the flour in small additions and mixing on the slowest speed the flour still poofed up into a cloud everywhere!
Enjoy!
Cream Cheese Banana Nut Bread
Southern Living Jan 05
3/4 C butter, softened
1 8oz package cream cheese, softened
2 C sugar
2 large eggs
3 C AP flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 C mashed bananas
1 C chopped pecans, toasted
1/2 t vanilla
Preheat oven to 350°F. Butter and flour 2 8x4 loaf pans.
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients, gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon into prepared pans.
Bake for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan. Shield loaves with foil for the last 15 minutes if necessary to keep from over browning. Cool bread in pans on wire racks for 10 minutes. Remove and cool 30 minutes before slicing.
OPT: Orange Pecan Topped Bread
Prepare as directed but sprinkle loaves with an additional cup of chopped toasted pecans. Bake as directed. Cool and remove from pans. Stir together 1 C powdered sugar and 3 T fresh orange juice and 1 t orange zest. Drizzle evenly over warm bread. Continue to cool for 30 minutes before slicing.
Notes: I was short on AP flour so I used one cup of white wheat flour, I don't think anyone would ever know. Also, this being an extremely thick batter, even adding the flour in small additions and mixing on the slowest speed the flour still poofed up into a cloud everywhere!
Enjoy!
(not to mention your beautiful friendship