Tuesday, April 22, 2008

Cinnamon Crisp-Topped Cream Cheese Banana Bread

A yummy on Good Things Utah this week!

¾ cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
½ t. each baking powder, baking soda and salt
1 ½ cups mashed bananas
1 cup chopped pecans, toasted
½ t. vanilla extract


½ cup firmly packed brown sugar
½ chopped, toasted pecans
1 T. all-purpose flour
1 T. melted butter
1/8 t. ground cinnamon


Beat Butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating until just blended after each addition.

Combine flour, baking powder, baking soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Pour into 2 greased and floured 8x4 inch loafpans; sprinkle with combined topping.

Bake at 350 degrees for 1 hour or until a wooden toothpick inserted in center comes out clean and sides pull away from the pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.


the-mommy-person said...

This is really awesome. When I make it we're lucky to get two days out of one batch.

the-mommy-person said...

One other comment...you should make this the day before you want to serve it. It really is NOT ready until a good 8 + hrs has past. The difference is astounding. :)

Nurse Heidi said...

I just happen to have a bunch of sorry looking bananas that need to be made into something before I go....