Recipe by Marz
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. Gotta try it! Make sure you bake this in TWO 8X4 loaf pans. If you try and put it into one 10x4 loaf pan it will be way too much batter and will not cook through properly!
Top Review by Annacia
I made a single loaf using 95% fat free cream cheese, Splenda and egg white only to lighten it as much as possible. The cream cheese really isn't noticeable at all (that was a bit of a disappointment) and it didn't rise very much. It pretty much remained at the same level as the batter was when placed in the pan but with a rounded top. Perhaps I over mixed it? The flavor is very good and was great with a cup of tea. Made for Photo Tag.
- 295.73 ml pecans, divided
- 59.14 ml butter, softened
- 226.79 g package reduced-fat cream cheese, softened
- 236.59 ml sugar
- 2 large eggs
- 354.88 ml cups whole wheat flour
- 354.88 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml buttermilk
- 354.88 ml mashed very riped bananas (about 4 medium sized)
- 2.46 ml 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 12-15 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, 3/4 cup toasted pecans, and vanilla.
- Spoon batter into 2 greased and floured 8x4 inch pans. Sprinkle with remaining 1/2 cup pecans.
- 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.