| This recipe is liked by 0 person(s). |
Cream Cheese-Banana Nut Bread
Nb persons: 0
Yield: 2 loaves
Preparation time: 15 minutes
Total time: 2 hours
Source: Southern Living Easy Entertaining magazine 2009
| 1 c. | chopped pecans, plus 1 c. more for topping bread, if desired |
| 3/4 c. | butter, softened |
| 1 (8 oz.) pkg. | cream cheese, softened |
| 2 c. | sugar |
| 1 large | eggs |
| 3 c. | all-purpose flour |
| 1/2 tsp. | baking powder |
| 1/2 tsp. | baking soda |
| 1/2 tsp. | salt |
| 1 1/2 c. | mashed bananas, (about 4 medium) |
| 1/2 tsp. | vanilla extract |
| Orange Glaze: | opt. |
| 1 c. | powdered sugar |
| 1 tsp. | orange zest |
| 3 Tb. | fresh orange juice |
1. Preheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 6-8 minutes or until toasted and fragrant.
2. 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.
3. 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" loaf pans. Sprinkle 1 cup coarsely chopped pecans over batter, if desired.
4. 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 during last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks; drizzle with glaze, if desired. Cool 30 minutes before slicing.
Note: To make ahead, prepeare recipe as directed. Wrap loaves tightly in plastic wrap. Wrap again in aluminum foil. Freeze up to one month.
For the Orange Glaze: Stir together powdered sugar, orange zest, and fresh orange juice. Drizzle glaze over pecan-topped bread.
For Cream Cheese-Banana Nut MUFFINS: Spoon batter into 24 paper-lined muffin cups. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks, drizzle with glaze, if desired, and cool completely (about 30 minutes).
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe