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Resolution, Schmezolution ~ Cream Cheese Banana Nut Bread

January 5, 2010

If you vowed to get skinny, to wear skinny jeans, or any other such thing regarding the new year and skinniness, this isn’t for you.  This is full of fat … but, just get over it … it’s so delicious, you’ll just forget about that anyway!!!

If you vowed to not throw away fruit, regardless of it’s disgusting condition, then this recipe is for you.  You want the bananas near black; soft and mushy on the inside … pretty disgusting if you want to eat a banana, but perfect for this recipe.

On a sheet pan, lightly toast about two cups of chopped pecans.

In the big mixer:  Cream 3/4 cup butter and 8 oz. cream cheese (((the cream cheese and butter should be soft … I take for granted that you know that … so from henceforth, anytime the directions call for you to “cream” something … it’s soft … in case I forget to say it)))

Add 1 cup of sugar … mix for about 2 minutes.  Add two eggs … one at a time.

Turn the mixer off.  Mash up 3 good sized bananas in a bowl … mash them a lot!

Add 3 cups of flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1 tsp of salt to the mixing bowl.   Depending on the size of your mixer, you might have to sort of pulse start (so you don’t blow flour all over your kitchen making it look like you just had a cocaine party).  Get everything just barely blended.  Add the mashed bananas, half of the toasted pecans and 1 TBS of good vanilla and mix well … but not too much.

Pour into well greased cooking pan(s) of your choice.  You can make 2 loaves, 24 regular muffins, or 12 jumbo muffins with this recipe.  I bake them all at 350 degrees.  The regular muffins take about 25 minutes.  The big muffins take about 35 minutes.   2 loaf pans takes about 45 – 55 minutes (after about 30 minutes I throw a sheet of aluminum foil over the top of the loaves to keep the pecans from burning or the top from getting too brown.  Test with a skewer or toothpick before you turn the oven off.

Be sure to top with remaining toasted pecans before baking.

So if that wasn’t enough to make your pants tight, you can try this:

Mix 2 TBS cream cheese & 2 TBS butter with 2 TBS powdered sugar … frost your big ol’ slice of banana bread!!!

Or ~ my FAVORITE!!!

In a small sauce pan, melt 2 TBS butter, 2 TBS brown sugar.  Bring to boil.  Remove from heat, let cool for about 5 minutes.  Add 1 sliced banana … pour over your big ‘ol slice of banana bread.  To. Die. For!!!

OK, people … I know this isn’t how you wanted to start the new year … but you KNOW you want a bite … whatever will you do???

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5 Comments leave one →
  1. momromp permalink
    January 5, 2010 10:17 pm

    I want to be mad at you for posting this fat-filled recipe, but I just can’t.

  2. Liz permalink
    January 6, 2010 9:51 am

    I have a special place in my heart for banana bread, so I WILL get over the fact that it is “fat-filled” ;). I look forward to trying it out, so thanks for sharing! Ever add chocolate chips to your banana bread? I LOVE it like that.

  3. Julie permalink
    January 6, 2010 12:49 pm

    I lived with my grandparents when I was 9 until 13. This is what my grandmother served — with cream cheese: Dromedary canned date nut bread. She was an awesome cook, but not a very active baker. I think she might have even served this to her bridge club, cut in quarters.

  4. January 14, 2010 4:08 pm

    Today I thought, what is the LemonTartDiary up to? Haven’t seen a post in awhile. Miss your great food and pics!! (BTW, would have loved to make your baby bella stuffed mushrooms for Christmas day, but can’t find those baby bella mushrooms! Ugh.)

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