Creamy Banana Bread
December 17, 2007
As Christmas draws closer with each passing day, if you’re like us here at ABridetoBee.com you’ve probably found yourself headed towards the kitchen with your baking shoes on. The challenge however, before jumping into your mixing bowls, is to find this years perfect recipe! After searching through every magazine and cook book published within the last fifty years, we’ve found some secret recipes (old and new) that are absolutely to die for! We’ll post more recipes over the next few days that have been ‘kid tested-mother approved’ and will surely be a hit with all your friends and family!
Here’s another one we found on our quest to come up with a more moist banana nut bread and something that was easy to make and ship to our friends.
Creamy Banana Bread-from allrecipes.com
INGREDIENTS
- 1/2 cup margarine, softened
- 1 (8 ounce) package cream cheese, softened
- 1 1/4 cups white sugar
- 2 eggs
- 1-1/2 cups mashed bananas (@ 3 banana’s)
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup chopped pecans (optional)
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
DIRECTIONS
- Cream the butter or margarine 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 flour, baking powder, and soda; mix until batter is just moist.
- In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
- Divide 1/2 batter into two greased and floured 8×4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.
- *When we made this recipe we did it without the pecans for those of our friends who have nut allergies. And we tried the recipe with the original one cup of (2) banana’s and it was not banana enough for us, so we added 3 and made a difference. We also only baked the bread for 40 minutes instead of 45. But make sure you use an oven thermometer to test your oven for accurate temperature. We found out ours was off by 10 degrees!











