Recipe by cookin_nurse
Found this in a recent southern living magazine. It looks delicious! putting it on here for safe keeping! Can't wait to try it out.
Top Review by alligirl
This was good, but a bit denser than I anticipated. I used 2 9X4 glass loaf pans so I baked @ 325 for 1 hour 25 minutes. The extended baking time and pan size may have been part of the problem :( . I will try this again, when I have more bananas :). Thanks for sharing, cookin_nurse! Made for Fall PAC '09.
- 1⁄4 cup chopped pecans, divided
- 1⁄4 cup butter, softened
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 1⁄2 cups whole wheat flour
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 1⁄2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.
- 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 whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.
- Bake at 350°F for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.