I also got to use those sweet banana and monkey baking cups I bought a couple months ago, so that was another bonus. I pinned this recipe from Sugar & Spice by Celeste, who posted the recipe that was published in Southern Living Magazine. I was hooked when I saw cream cheese in the title because cream cream makes everything taste good.
Cream Cheese Banana Nut Bread***Makes 2 loaves***
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract
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 batter into 2 greased and floured 8x4 inch loaf pans.
Babboo only had one loaf pan, so I made muffins. The muffins took about 25 minutes.
Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
Source: Southern Living magazine
The big question, was it good? Surprisingly this was not the best banana bread I have ever tasted. I would add more vanilla next time and experiment with adding some spices, cinnamon, nutmeg, just something to take away the bland. I think I would also stick with a loaf and the muffins and add some chocolate chips to the muffins.
I still can't wait to toast a slice, butter it, and have it with some tea.
Now go Pin something :)
