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Orange-Pecan-Topped Cream Cheese-Banana-Nut Bread Recipe

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This recipe for Orange-Pecan-Topped Cream Cheese-Banana-Nut Bread, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Karabasz
Added: Monday, May 23, 2005


3/4 cup butter, softened
1 8-0z pkg cream cheese, softened
2 cups sugar
2 large eggs
3 cups 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)
1 cup chopped pecans, toasted
1/2 tsp vanilla extract
1 cup coarsely chopped, toasted pecans
1 cup powdered sugar
3 tbsp fresh orange juice
1 tsp grated orange rind

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 vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans. Sprinkle pecans evenly over batter in pans.

Bake at 350 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. Cool bread in pans on wire racks 10 minutes; remove from pans to wire racks. Stir together powdered sugar, orange juice, and orange rind until blended. Drizzle evenly over warm bread, and cool 30 minutes on wire racks.
Makes 2 loaves

Personal Notes:
Personal Notes:
OK, this has a lot of ingredients and takes some time and trouble, but, it's the best Banana Nut Bread you'll ever eat. No offense, Elizabeth!




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