I’d like to tell you a tale of a delicious bread that barely saw the light of day. It was so delicious that it was gobbled up by hungry tummies almost instantaneously! The tummies were so thankful for the yummy bread that they wanted more. They were excited to see that there was actually a twin of this bread waiting to be eaten as well! And it was quickly gobbled up and the tummies were happy, indeed.
Okay, so that was (perhaps) a bit corny. Or maybe a lot. (I guess with the “snow storm of the century” on the way tonight, I feel like being corny.) But, all kidding aside, there is a new-found delicious recipe for banana bread that is incredible. It is moist and creamy and delicious and…pretty phenomenal. It even looks pretty darn good too, doesn’t it?
Yummy! (And now that I know *exactly* how good that tastes, my mouth is watering just looking at the picture!) What’s excellent about this recipe is that it makes 2 loaves! So you can enjoy it for twice as long, or make some for you and give another to a friend (but you may not want to after tasting it).
In order to make this delectable delight, you will need the following ingredients:
- 3/4 cup of butter, softened
- 1-8 ounce package of cream cheese, softened
- 2 cups of sugar
- 2 large eggs
- 3 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups of mashed bananas (about 4 bananas)
- 1 cup of roughly chopped pecans, toasted
- 1/2 teaspoon of vanilla extract
Now that you have your ingredients, here’s how you put everything together:
Preheat oven to 350 degrees. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. In a separate bowl, combine flour, baking soda, baking powder and salt. Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2-8×4 inch loaf pans prepared with cooking spray. Bake for 1 hour in preheated oven, or until toothpick, inserted into the center comes out clean. If necessary and desired, shield the top of the bread with aluminum foil for the last 15 minutes to prevent browning.
When I made this, I never measured out the mashed bananas, and just used 4 bananas and mashed them up nicely. Also, as per the tastes of Jon and myself, the pecans got left out…and it still tasted splendidly! I did find that the bread wasn’t quite done after the hour’s worth of baking time and it needed an additional 15 minutes. My toothpick still wasn’t completely “clean” when I inserted it but now that I have tasted the bread, it is completely done. I think it was the bananas that made it look like it wasn’t completely done.
Doesn’t that look amazing?
I found that the bread does not need to be removed from the aluminum pans that I baked them in. If you use a metal pan, you may find differently. The recipe recommends that you wait about 15 minutes before removing the bread from the pan…and hopefully it won’t fall apart…too much.
I hope you enjoy this delicious bread! I found that it’s super-easy to make and really good! Even my picky husband…and his even pickier brothers liked it! Let me know how it turns out for you.