Saturday, May 11, 2013

Cream Cheese Banana Bread with Pecans

  • 1 C Chopped Pecans 
  • 1 tsp Salt
  • 3/4 C Butter, Softened 
  • 11/2 C Mashed Bananas
  • 1 (8 oz) Package Cream Cheese, Softened 
  • 1/2 tsp Vanilla Extract
  • 2 C Sugar Orange Glaze (optional)-
  • 2 Large Eggs More Info at End
  • 3 C All-Purpose Flour
  • 1/2 tsp. Baking Soda

Preheat oven to 350 degrees F. Bake Pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant.

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, baking powder, baking soda, and salt. Gradually add butter to 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 loaf pans.

Bake at 350 degrees F 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 during last 15 minutes to prevent browning if necessary. Cool bread in pans on wire rack 10 minutes. Remove from pans to wire racks; drizzle with glaze, if desired. Cool 30 minutes before slicing.

Orange Glaze (optional)

Stir together 1 C powdered sugar, 1 tsp orange zest and 3 Tbsp fresh orange juice for a glaze to drizzle over the Cream Cheese-Banana- Nut Bread.

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