Breads
Cream Cheese Banana Nut Bread Serves 8 to 10 ¾ cup butter, softened 8 ounces cream cheese, softened 2 cups sugar 2 large eggs 3 cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1½ cups mashed bananas, (about 4 medium) 1 cup chopped, toasted pecans 1 teaspoon vanilla extract Topping: ½ cup brown sugar ½ cup toasted pecans 1 tablespoon flour 1 tablespoon melted butter, 1 8 ⁄ - ¼ teaspoon ground cinnamon
Beat butter and cream cheese on medium speed until creamy. Add sugar, beating until light and fluffy. Add eggs, 1 at a time, just until blended each time. Combine dry ingredients and gradually add them to the egg mixture. Stir in remaining ingredients until combined. Spoon batter into 2 greased and floured 8” x 4" loaf pans. For topping, combine all ingredients and loosely crumble over batter in each pan. Bake at 350 degrees for 45 minutes. Shield bread with aluminum foil for 15 minutes more or until the sides have pulled away and the center tests clean. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes before slicing. For topping mix together all ingredients and sprinkle evenly over bread. *This recipe also makes wonderful muffins! Simply substitute a favorite muffin pan for the loaf pans and adjust cooking time as necessary. Jennifer Carter
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