Seriously, I don't think I need to ever try another banana bread recipe after this one.
The combination of cream cheese and four bananas, made this recipe so moist. The pecans added a nice, nutty flavor to it (though if you really hate nuts in your banana bread, you could omit them... but seriously, you're missing out). I would say that the brown sugar topping was really what made it, but the fact that every bite was so delicious leads me to say that this is just an awesome recipe.
My bananas were ridiculously ripe. To the point where I was so grossed out even handling them. But I'm kind-of a banana wimp. A few brown spots on them and they're on the verge of being only used for smoothies for me. I made the hubby peel them instead (Can I help you with anything? Well, actuuuaaallllyyy...).
Cream Cheese Banana Bread with Pecans
Recipe from Bake or Break
Ingredients for the bread:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
2 large eggs
1 1/2 cups mashed, ripe bananas (about 4 medium)
1 cup toasted pecans, chopped
1/2 tsp vanilla
Ingredients for the topping:
1/2 cup packed light brown sugar
1/2 cup toasted pecans, chopped
1 tbsp all-purpose flour
1 tbsp butter, melted
1/8 tsp ground cinnamon
1. Preheat the oven to 350 degrees F. Grease and flour two 8x4 loaf pans (I did one large, two small)
2. Combine flour, baking powder, baking soda, and salt. Set aside.
3. Using an electric mixer, beat butter and cream cheese until creamy. Gradually add the sugar, mixing until light and fluffy. Add eggs, one at a time, mixing until just blended.
4. Gradually add the flour mixture, beating at low speed until blended. Stir in bananas, vanilla, and pecans.
5. Divide the batter evenly and spoon into prepared loaf pans.
6. Combine all topping ingredients in a small bowl. Sprinkle evenly over the batter in the pans.
7. Bake for approx. 1 hour, or until a wooden toothpick inserted into the center comes out clean. If necessary, cover the pans loosely with aluminum foil to prevent over-browning.
8. Cool bread in pans on wire racks for 10 minutes. Remove from pans onto the wire racks to cool completely.
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