I came across this recipe online a few years ago and have been enjoying it ever since. It freezes well, so I eat one loaf (well…not by myself!) and freeze the other. It has cream cheese in it, so its nice and moist. What I enjoy the most is, there’s a little surprise in the middle of the loaf… a sweat treat of cinnamon, sugar and nuts.
Creamy Banana Bread
Course: Breads, DessertsServingsservings
Ingredients
½ cup butter, softenedttttt
8 ounce pkg. cream cheese, softenedtt
1 ¼ cups white sugartttt
2 eggstttttt
1 cup mashed bananas
1 teaspoon vanilla extract
2 ¼ cups flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
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- TOPPING
¾ c chopped pecans
2 Tablespoons brown sugar
2 teaspoons ground cinnamon
Directions
- Preheat oven to 350 degrees
- Grease and flour 2 loaf pans
- Cream the butter and cream cheese together.
- Gradually add the white sugar and continue beating until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in the mashed bananas and vanilla.
- Add the flour, baking powder and soda; mix until batter is just moist.
- In a small bowl, mix together the pecans, brown sugar and cinnamon (topping)
- Divide half of the batter into two greased and floured loaf pans.
- 10. Sprinkle topping mixture over the batter in the pans.
- 11. Top with remaining batter.
- 12. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- 13. Remove from oven and place on a cooling rack for 15-20 minutes
- 14. Then, remove loaves from pans and place on the cooling racks to finish cooling.
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