Cream Cheese Banana Bread

In anticipation for the card game NERTS (such a BEAUTIFUL game) to be played last night, I decided to use up some of the bananas that I had been stockpiling in the freezer.  I still have many more bananas to use…

I also happened to have plenty of cream cheese, so I decided to search for banana bread recipes that called for cream cheese, and lo and behold there are plenty of such recipes.

For this particular baking event, I didn’t use any nuts, and I did add chocolate chips to the recipe.

Also, an IMPORTANT note, I don’t have loaf pans, so when baking banana bread I usually use glass square 8×8 baking pans and cut the pieces into squares as I would brownies.  I discovered (because of an overflow) that muffin tins actually work very nicely for little banana bread ‘cupcakes’.  I actually preferred these to the slices in the glass pans because of the thickness, etc.

The recipe below has been modified from this recipe.

Cream Cheese Banana Bread:

Ingredients

For the bread:
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 & 1/2 cups mashed bananas (about 4 medium bananas) (I freeze them when they are suuuper ripe and brown, and then just thaw them out for items such as banana bread)
  • 1 cup chopped pecans, toasted
  • 1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350°. Grease and flour two 8″x 4″ loaf pans or whatever you have (I used two 8×8 square glass baking dishes, plus one muffin tin (6).

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, 1 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.

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.

See you in the kitchen,

Katie

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