Friday, October 21, 2011

Foodie Fridays: Cream Cheese Banana Bread

Who doesn't have bananas with brown spots?  Try this BB recipe with a twist(and crumb topping!!!!)  By the way, if your 'nana's are starting to turn you can pop them into the freezer until you want to throw them into some bread or pancakes. Happy Weekend!


3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
2 large eggs
1 & 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Preheat oven to 350°. Grease and flour two 8″x 4″ loaf pans. Combine flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat together butter and cream cheese until creamy. Gradually add sugar, mixing until light and fluffy. Add eggs, 1 at a time, mixing just until blended.

Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in bananas, pecans, and vanilla extract.

Divide batter evenly and spoon into prepared loaf pans.



1/2 cup packed brown sugar
1/2 cup chopped pecans, toasted
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Combine all ingredients in a small bowl. Sprinkle evenly over batter in both loaf pans.

Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. If necessary, cover pans loosely with aluminum foil for the last 15 minutes to prevent excess browning.

Cool bread in pans on wire racks for 10 minutes. Remove from pans to wire racks to cool completely.

Recipe and photos adapted from Bake or Break

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