Prep 25 mins
Cook 1 hr
This was published in Southern Living's Feb 2008 edition. It is a re-make of the original recipe contributed by Willie Monroe from Homewood, Alabama. This version cuts down some of the fat intake and still remains as delish as the original recipe.
- 1 1⁄4 cups 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 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 riped bananas (about 4 medium sized)
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup firmly packed brown sugar
- 1⁄4 cup chopped pecans (not toasted)
- 1 1⁄2 teaspoons melted butter
- 1⁄4 teaspoon ground cinnamon
- Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking shhet and bake 12-15 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 fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
- Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Beat at low speed just until blended after each addition. Stir in bananas, toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8X4 inch pans.
- Stir topping ingredients. Lightly sprinkle mixture over batter in pans.
- Bake at 350°F for one hour or until a long wooden toothpick 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.