I found this recipe as I wanted to use up some bananas and cream cheese.
It is very good but I would reduce the amount of sugar as it was a little too sweet for us.
Southern Living's Cream Cheese Banana Bread
By Johnsdeere on April 08, 2009
Prep Time: 10 mins
Total Time: 1 hrs 10 mins
Serves: 12-24, Yield: 2.0 Loaves
Ingredients
3/4 cup butter, softened 170 grams
8 ounces cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour - I use gluten free
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas ( 1 1/4 pounds unpeeled bananas, about 4 medium)
Cranberries OPTIONAL
1 cup chopped pecans OPTIONAL
1/2 teaspoon vanilla extract
Directions
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 loaf 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, and cool 30 minutes on wire racks before slicing.
1 cup chopped pecans OPTIONAL
1/2 teaspoon vanilla extract
Directions
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 loaf 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, and cool 30 minutes on wire racks before slicing.
UPDATE SEPTEMBER 2023
I used a 9X13 pan and it worked fine.
Interesting, cool informative post, indeed! thanks for sharing your recipe.
ReplyDelete