Banana bread is like enchiladas. There are a million variations and they are ALL good!!! I’m a sucker for cream cheese. Love. So when I saw that this recipe featured cream cheese I was all about it. Turns out, this bread is fabulous. It makes two regular-sized loaves. So unless you want to have bread coming out of your ears, you should plan in advance who you are giving your extra loaf to. They will love you. Make this bread. Tell me what you think! I loved it!
Source: Bake or Break Recipes
3 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c butter, softened
8 oz. cream cheese, softened
2 c granulated sugar
2 large eggs
1 & 1/2 c mashed bananas (about 4 medium bananas)
1 c chopped pecans, toasted
1/2 tsp vanilla extract
Topping:
1/2 c packed brown sugar
1/2 c chopped pecans, toasted
1 tbsp all-purpose flour
1 tbsp melted butter
1/8 tsp ground cinnamon
Preheat oven to 350°. Grease and flour two 8″x 4″ loaf pans. Combine flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat together butter and cream cheese until creamy. Gradually add sugar, mixing until light and fluffy. Add eggs, one at a time, mixing just until blended. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in bananas, pecans, and vanilla extract. Divide batter evenly and spoon into prepared loaf pans. Combine all topping ingredients in a small bowl. Sprinkle evenly over batter in both loaf pans. Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. If necessary, cover pans loosely with aluminum foil for the last 15 minutes to prevent excess browning. Cool bread in pans on wire racks for 10 minutes. Remove from pans to wire racks to cool completely.
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