I tried this new banana bread recipe this evening. It was excellent! I'm not a great fan of banana bread--I can take it or leave it, but this is an exception!
I like to post recipes that I want to keep on my blog so I can find them easily.
I may try mixing the filling with 2 T. (or more) butter to make crumbles. The recipe I tried didn't use any.
Creamy Banana Bread
½ cup butter, softened
1 (8 ounce) package cream cheese, softened
1 cup white sugar
3 mashed bananas
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1/2 teaspoon salt
¾ cup chopped pecans
3 tablespoons brown sugar
1 T. ground cinnamon
*Optional, 2 T. Softened butter
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
Step 2 Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
Step 3 In a small bowl, mix together chopped pecans, 3 tablespoons brown sugar, and cinnamon. (Optional, 2 T. Softened butter.
Step 4 Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
Step 5 Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.