I'm so picky with my Bananas. There is about a 24 hour window where a banana is "perfect"-- the right shade of greenish/yellow. Anything after that is deemed inedible and instantly set aside for banana bread. I saw a new recipe for Cream Cheese Banana Bread and knew that the next stash of bananas were going towards this delicious looking bread. I made this one Sunday evening and it was the perfect end to a weekend. The cream cheese kicked this up a notch and it was by far the most moist delicious banana bread I've made. Stop your search for the perfect recipe-- you've found it.
Cream Cheese Banana Bread
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract
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, beat at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.
Bake at 350 degrees for 1 hour or until a toothpick inserted in center comes out clean. Let cool for 30 minutes before slicing.
*to toast pecans place on a cookie sheet and bake at 350 for 3-5 minutes until lightly toasted.