I have included a recipe for this bread. I hope everyone enjoys. These makes wonderful gifts. Wrap them in parchment paper and tie a simple ribbon. Attach the recipe on a small card.
This is a really good recipe. I have tried many over the past years. I thought I had a perfect recipe until I tasted this one. I make these small and add to the freezer. There are times when they do not make it to the freezer. I cannot remember where I found the original recipe but it has been adjusted several times.
- (3/4 cup) 1-1/2 sticks butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 cup sugar
- 2 large eggs
- 3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3-4 medium bananas, mashed
- 1 cup roughly chopped pecans
- 1/2 teaspoon vanilla extract
Cream together the butter and cream cheese in an electric mixer with paddle attachment. Gradually, add the sugar and beat until light and fluffy. Add eggs, one at a time; beating just until blended after each egg.
Combine together the flour, baking powder, baking soda and salt. Add this gradually to the butter-cream cheese mixture, beating at low speed just until blended. Add the bananas, pecans and vanilla. Spoon batter into prepared 8×4 inch loaf pans.
Bake at 350 for 1 hour or until a toothpick comes out clean and sides pull away from pan. If bread is browning too quickly, cover with aluminum foil last 15 minutes of cooking. Cool bread in pans on wire racks for 10 minutes. Remove from pans, cool for 30 minutes on wire rack before slicing.
Makes 2 loaves
I never use a full size loaf pans. I always use muffins or mini loaf pan. Adjust your cooking time for these. It usually takes about 20-30 for muffins. Always test with a toothpick regardless of size of your pans.