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SourCream Banana Bread....................................
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| SourCream Banana Bread.................................... This is quite honestly some of the best Banana Nut Bread that I've ever had. An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas. The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component. Plus, the roasted pecans are the perfect addition. Roasting the nuts brings out their natural oils and adds SO much flavor...Don't skip this step! To roast them, simply place the pecans on a cookie sheet in a single layer and bake at 350 degrees for a few minutes until fragrant and lightly toasted. I usually add a sprinkling of pecans over the top of the batter before baking. Another trick is to leave a few small chunks of banana...I don't mash them up completely. Another great thing about this recipe? It makes TWO loaves, so you can put one in the freezer for later or give it away to someone very lucky! Bon Appetit!*** 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 vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.
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. (I found that after one hour, my banana bread wasn't completely cooked through. I ended up baking it for an extra 10-15 minutes.) Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
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