Cream Cheese-Banana-Nut-Bread Recipe
By Robin Lively – Cutco Customer 8 Years
- ¾ cup Butter, softened
- 8 ounces Cream Cheese, softened
- 2 cups Sugar
- 2 large Eggs
- 3 cups all purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ mashed Bananas, extra ripe*
- 1 cup Pecans, coarsely chopped
- ½ teaspoon Vanilla extract
(products in photo: Pearl Slicer, Classic Trimmer, & Large Poly Prep Cutting Board)
Beat butter and cream cheese at medium speed with 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, baking powder, baking soda and salt. Gradually add to butter mixture, beating at low speed just until blended. Add bananas, pecan, and vanilla, beating just until blended. Spoon batter into 2 greased and floured 8” X 4” loaf pans.
Bake at 300° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan. (Place aluminum foil on top of loaves last 15 minutes to prevent browning.) Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.
* When bananas become too ripe to eat, peel and place in container/freezer bag and freeze. When ready to bake bread, defrost bananas and make.
If you like this post, check out our other post on Chocoholic’s (not-so-anonymous) Cake.