Ingredients: |
Ingredients: ¾ cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
2 cups sugar
2 large eggs, room temperature
3 cups all purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups mashed bananas (4-5 medium)
1 cup toasted pecans, chopped
½ tsp. vanilla
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Directions: |
Directions:Preheat oven to 350º. Grease and flour two 8x4" loaf pans (or use baking spray).
Spread the pecans in a single layer on bking sheet. Bake for 8-10 minutes. Set aside to cool. Chop prior to adding to batter.
Sift together flour, baking powder, baking soda and salt. Set aside.
In mixer bowl beat butter and cream cheese at medum speed until creamy. Gradually add sugar beating until light and fluffy. Add eggs, one at a time, beating until just blended. On low speed gradually add the flour mixture beating until just blended. Stir in bananas, pecans and vanilla. Divide batter evenly between the loaf pans.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Loaves may be covered with foil for the last 15 minutes o baking to prevent over browning if needed. Cool in pans for 10 minutes, then remove from pans and cool another 30 minutes before slicing.
To make muffins:
Line two 12 count muffin tins with paper liners. Use a large ice cream scoop to ensure uniform size. Bake muffins for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes then remove and cool another 20 minutes. |
This recipe for Banana Nut Bread is from