« Food & Drinks

Cinnamon Crisp-Topped Cream Cheese-Banana-Nut Bread

by Joe Cassady

You may already have some of the following ingredients. But just in case, let’s put together our shopping list.

Butter

8oz. package of cream cheese

Sugar

Large Eggs

Flour

Baking Powder

Baking Soda

Salt

1 ¼ lb. of Bananas (about 4 medium)

Toasted Pecans

Vanilla Extract

Brown Sugar

All-Purpose Flour

Cinnamon

Now that we have everything we need, let’s get started by measuring the ingredients.

3/4 cup butter, softened

1 (8-ounce) package cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups mashed bananas

1 cup chopped, toasted pecans

1/2 teaspoon vanilla extract

1/2 cup firmly packed brown sugar

1/2 cup chopped, toasted pecans

1 tablespoon all-purpose flour

1 tablespoon melted butter

1/8 teaspoon ground cinnamon

Pre-heat oven to 350°

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, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4-inch loaf pans.

Stir together brown sugar, 1/2 cup pecans, 1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter.

Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from 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.

Makes 2 loaves

I first found this recipe reading Southern Living JANUARY 2005. It is spectacular!