Community Pick
Cream Cheese-Banana-Nut Bread
photo by Megan_Jeremy_2007
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Yields:
-
2 Loaves
- Serves:
- 8-10
ingredients
- 177.44 ml butter, softened
- 226.79 g package cream cheese
- 473.18 ml sugar
- 2 large eggs
- 709.77 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 354.88 ml bananas, mashed (about 1 1/4 lbs. or 4 medium)
- 236.59 ml pecans, chopped, toasted
- 2.46 ml vanilla extract
-
Orange Pecan Topping
- 236.59 ml pecans, coarsely chopped, toasted
- 236.59 ml powdered sugar
- 44.37 ml orange juice, fresh
- 4.92 ml orange rind, grated
-
Cinnamon-Crisp Topping
- 118.29 ml brown sugar, firmly packed
- 118.29 ml pecans, coarsely chopped, toasted
- 14.79 ml flour
- 14.79 ml butter, melted
- 0.61 ml ground cinnamon
directions
- Beat butter and cream cheese at medium speed with 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 loafpans.
- Bake at 350º for 1 hour, or until tests clean. (Shield with foil the 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.
-
Orange Pecan Topping:
- Sprinkle pecans over batter before baking.
- Cool bread 10 minutes, remove from pans.
- Stir together sugar, orange juice and orange rind.
- Drizzle evenly over warm bread.
- Cinnamon-Crisp Topping.
- Stir together brown sugar, toasted pecans, flour, melted butter and cinnamon.
- Sprinle mixture evenly over batter.
- Bake and cool bread.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I first discovered this recipe when my family gave me a Southern Living cookbook for Christmas. This is, bar none, the BEST recipe for Banana Nut bread found anywhere.<br/><br/>I've never understood, however, why it is people will come onto these sites, rave about the recipe, and then say, "But I changed it a bit and did..." If you have to change the recipe, you obviously didn't love it, you just want people to give you validation yours is better.<br/><br/>My strong, STRONG suggestion is to not listen to the people who want you to do things their way (read: control freaks) and follow this tried-and-true recipe. It's the best one you'll find anywhere. Oh, and the first three ingredients make a darn good frosting if you use powdered instead of granular sugar.
-
I didn't have time to make topping, but the banana bread is delicious without any. This recipe halves easily and makes a nice light loaf. Next time I will try it with a topping. Thanks Miss Annie--I read your bio and just ordered a copy of "Texas Home Cooking." It sounds like an interesting cookbook and worth a try!
see 54 more reviews
Tweaks
-
I messed around a little bit with this recipe: used 1/2c raw evaporated cane juice for 1/2c of the sugar, used 1c whole wheat pastry flour instead of 1c of the flour, used 1/2 marg and 1/2 oil for the butter, and skipped the topping because of time restraints. I love the mini-muffins--they are soft inside with a crisp, buttery crust that gives this recipe a 5th star from me. Made about 2 dozen of the minis, plus a large loaf.
-
Excellent bread -- very moist & dense, with really good banana flavor. I did make a couple of adjustments - I used 1/4 c applesauce with 1/2 c butter, replaced 1c of the sugar with granulated Splenda, ground up the pecans & increased the mashed bananas to 2 cups. With the extra bananas, I probably should have added a little more leavening - but regardless, it is delicious. I didn't try the toppings ... maybe next time. Even DH (who doesn't like cream cheese) really enjoyed this bread. Thanks for posting - I will be making this one again. -M =)
RECIPE SUBMITTED BY
Miss Annie
United States