According to apinchofjoy.com, the cream cheese gives the bread a dense texture unlike conventional banana bread. But this mixture has something in common with other quick breads, including banana bread. When you add the dry ingredients don’t overstir, as it will make the finished product tough.
I used sliced almonds which will make it easy to evenly distribute the nuts in the batter and also make it easier to slice the finished bread. Chopped walnuts or pecans would probably also be good! They added a touch of allspice – just enough to enhance the nutty and banana flavor, but not enough to really taste the spice. You can freeze one loaf, so you’ll have a bonus treat for another day!
You’ll need 2 loaf pans and a hand mixer to make this recipe. Total Time to prepare and bake is approximately 1 hour and 15 minutes. Makes 32 slices.
¾ cup butter, softened
8 ounces cream cheese, softened
1¾ cup sugar
2 large eggs
1½ cups mashed bananas, about four medium bananas
½ teaspoon vanilla extract
3 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon allspice
1 cup sliced almonds
- Preheat oven to 350. Grease and flour two 8 by 4 inch loaf pans.
- in large mixing bowl beat butter and cream cheese until well mixed and creamy. Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, beating after each one.
- Mash bananas with a fork in a two cup measure and add to cream cheese mixture. Add vanilla.
- in a medium bowl combine dry ingredients. Gradually add flour mixture to the to the cream cheese mixture while beating at low speed until ingredients are just combined.
- Stir in the sliced almonds by hand.
- Divide batter evenly between the two prepared loaf pans.
- Bake at 350 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean and edges of bread have pulled away from the side of the pan slightly.
- Cool bread in pan on wire rack for about 10 minutes. Remove from pan. Cool for 2-3 hours before slicing.
- I like my banana bread slightly warm and topped with creamery butter. Yum Yum!
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