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Cream Cheese Banana Nut Bread Recipe

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This recipe for Cream Cheese Banana Nut Bread, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renda Cogburn
Added: Monday, June 1, 2009


3/4 cup butter, softened
1 (8 oz) pkg. cream cheese, softened
2 cups sugar
2 large eggs
1 1/2 cup mashed bananas (about 3 bananas)
1/2 tsp. vanilla
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans

Combine butter and cream cheese with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until blended after each addition. Stir in bananas and vanilla. Combine flour, baking powder, soda, and salt. Gradually add to the butter mixture, beating at low speed just until blended. Stir in the pecans. Spoon batter into 2 greased and floured 8x4 inch loaf pans. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean and sides pull away from pan. Cool bread in pan on wire racks for 10 minutes. Remove from pans and cool on wire racks.
Note: If bread seems to be overbrowning, cover loosely with foil for the last fifteen minutes of baking. It may also be helpful to know that a medium-size banana will yield about 1/3 cup of mashed bananas. The skins should be soft and very speckled or almost black.




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