So, I found a recipe for cream cheese banana bread. I originally saw the recipe at my sister's house. She had gotten it from one of her in-laws. I still didn't know where it originated. After little research, I found a cream cheese banana bread recipe on the Tasty Kitchen website. The bread is identical to the recipe my sister gave me but includes a cinnamon topping. After further research, I found a Southern Living recipe almost identical to the egg-free recipe on tasty kitchen. The southern living website also had a recipe without the cinnamon topping. My conclusion, I am giving the credit for this recipe to Southern Living. I think due to the cream cheese and banana, you can simply omit the egg and it still works! I made it tonight without the cinnamon topping. While I like bananas and I like cinnamon, I am not sure how I feel about them together. Due to all the confusion with three different recipes, I am going to reprint it below. Plus, I have a feeling I may make some changes to the recipe in the future and this will allow for an easy update. I made one loaf and twelve muffins.
Cream Cheese
Banana Nut Bread
This recipe was adapted
from Southern Living Cream Cheese Banana Nut Bread.
¾ c unsalted butter, softened
¾ c unsalted butter, softened
1 8 oz package cream cheese, softened
2 c sugar
3 c all-purpose flour
½ t
baking powder
½ t
baking soda
½ t
salt
½ t
vanilla extract
1 ½
c mashed bananas (about 4 medium)
1 cup chopped pecans, toasted
(optional)
Beat butter and cream cheese at medium speed with an electric
mixer until creamy. Gradually add sugar,
beating until light and fluffy. Gradually
add dry ingredients to butter mixture, beating at low speed just until blended.
Mix in bananas and vanilla. Stir in pecans, if using. Spoon batter into 2 greased 8- x 4-inch loaf pans.
Bake
at 350° about 1 hour or until a toothpick inserted in center comes out
clean. Cover with foil the last 15 minutes to reduce over browning, if needed. Cool bread in pans on wire racks.
Makes 2 loaves
To
bake muffins, spoon batter evenly into 24 greased muffin cups. Bake at 350° for about 20-25 minutes. Cool in pans 10 minutes. Remove from pans, and cool completely on wire
racks.
Makes 24 muffin
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