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Banana Bread with Pumpkin Variation Recipe

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This recipe for Banana Bread with Pumpkin Variation is from A Collection of Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8 oz. pkg. reduce-fat cream cheese (can use regular if you prefer)
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 1/2 cups mashed ripe bananas
1/2 tsp. vanilla
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 cup chopped pecans, divided

Orange Glaze:
1 cup powdered sugar
3 Tbsp. orange juice
1 tsp. grated orange peel

To make pumpkin bread, substitute the same amount of pumpkin for bananas. Use 2 tsp. soda instead of 1 tsp. and add 1 tsp. of cinnamon.
Directions:
Directions:
In a large bowl, beat cream cheese, butter & sugar until well blended. Add eggs, one at a time, beating well after each. Beat in bananas & vanilla. Combine flour, baking soda, baking powder & salt; gradually add to creamed mixture just until moistened. Fold in 1/2 cup pecans.

Transfer to two 8"x4" loaf pans coated with cooking spray. Sprinkle with remaining pecans. Bake at 350º for 55-60 minutes or until a toothpick inserted near the center comes out clean. This can also be made into five 5" loaf pans. Place on a cookie sheet and bake 48 minutes for the 5" loaves.

To make glaze: In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Personal Notes:
Personal Notes:
The grandkids beg for this banana bread. These loaves freeze well when wrapped tightly in freezer wrap.

 

 

 

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