Southern Living Cream Cheese Banana Nut Bread Recipe 455

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SOUTHERN LIVING'S CREAM CHEESE BANANA BREAD



Southern Living's Cream Cheese Banana Bread image

I get so many rave reviews for this banana bread, courtesy of Southern living. My father-in-law will request this every couple of weeks and I can happily oblige due to the over ripe bananas we have in our home. The cream cheese keeps the bread nice and moist and the pecans are a nice added texture. :) I hope you enjoy it as much as we do. One thing to point out I prefer to use Nucoa Margarine, it doesn't burn, it doesn't contain milk or whey either) In the end..it makes a prettier loaf of bread)

Provided by Johnsdeere

Categories     Quick Breads

Time 1h10m

Yield 2 Loaves, 12-24 serving(s)

Number Of Ingredients 11

3/4 cup butter, softened
8 ounces cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans
1/2 teaspoon vanilla extract

Steps:

  • 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 flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
  • Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

SOUTHERN LIVING 'CREAM CHEESE BANANA NUT BREAD' RECIPE - (4.5/5)



Southern Living 'Cream Cheese Banana Nut Bread' Recipe - (4.5/5) image

Provided by henwiller

Number Of Ingredients 11

3/4 cup butter, softened
1 package (8 ounce) cream cheese, softened
2 cup sugar
2 large eggs
3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 teaspoon vanilla extract

Steps:

  • 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 flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8x4 inch loaf pans. Bake at 350 degrees fahrenheit for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. I found that after one hour, my banana bread wasn't completely cooked through. I ended up baking it for an extra 10-15 minutes. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

SOUTHERN LIVING'S CINNAMON CREAM CHEESE BANANA NUT BREAD



Southern Living's Cinnamon Cream Cheese Banana Nut Bread image

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.

Provided by Marz7215

Categories     Quick Breads

Time 1h25m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

SOUTHERN BANANA NUT BREAD



Southern Banana Nut Bread image

One day I had two ripe bananas and decided to make banana bread. I found this recipe in an old church recipe book. It really is good with pecans in the bread and in the topping, which makes it unique.

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 13

1/2 cup butter-flavored shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups self-rising flour
1/2 cup buttermilk
3/4 cup chopped pecans
TOPPING:
1/4 to 1/3 cup mashed ripe bananas
1-1/4 cups confectioners' sugar
1 teaspoon lemon juice
Additional chopped pecans

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk, beating well after each addition. Fold in pecans. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack; cool completely. , For topping, combine the banana, confectioners' sugar and lemon juice; spread over loaves. Sprinkle with pecans.

Nutrition Facts : Calories 141 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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