Southern Living Cream Cheese Banana Nut Bread Recipe 455 Food

SOUTHERN LIVING'S CREAM CHEESE BANANA BREAD

Steps:

• 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 loafpans.
• 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.

SOUTHERN LIVING'S CINNAMON CREAM CHEESE BANANA NUT BREAD

Steps:

• Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking shhet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
• Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
• Beat at low speed just until blended after each addition. Stir in bananas, toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8X4 inch pans.
• Stir topping ingredients. Lightly sprinkle mixture over batter in pans.
• Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

CREAM CHEESE-BANANA-NUT BREAD

Steps:

• 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 loafpans.
• 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.
• Cream Cheese-Banana-Nut Muffins: To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Makes 24 muffins. Prep: 15 min., Bake: 25 min.
• Orange-Pecan-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread or muffins in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread or muffins, and cool 30 minutes on wire racks.
• Toasted Coconut-Topped Cream Cheese-Banana-Nut Bread: Prepare and bake bread or muffins in desired pans. While bread is baking, stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread or muffins from oven, and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
• Cinnamon Crisp-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Stir together 1/2 cup firmly packed brown sugar; 1/2 cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
• Peanut Butter Streusel-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Combine 1/2 cup plus 1 tablespoon all-purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.

CREAM CHEESE BANANA NUT BREAD

Steps:

• Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.
• 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 whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.
• Bake at 350°F for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

SOUTHERN BANANA NUT BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk, beating well after each addition. Fold in pecans. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack; cool completely. , For topping, combine the banana, confectioners' sugar and lemon juice; spread over loaves. Sprinkle with pecans.

CREAM CHEESE BANANA-NUT BREAD

Steps:

• Beat butter and cream cheese at medium speed with electric mixer until creamy.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, 1 at a time, beating until just blended.
• Combine flour, baking powder and soda, and salt.
• Gradually add this to butter mixture beating at low speed just until blended.
• Stir in bananas, pecans, and vanilla.
• Spoon batter into 2 greased and floured loaf pans (or 4 mini loaf pans).
• Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
• You may need to shield the top with foil for last 15 minutes to prevent browning.
• Cool bread in pans for 10 minutes, remove from pan, and let cool additional 30 minutes.

SOUTHERN LIVING'S CREAM CHEESE BANANA NUT BREAD...HEALTHIER VERS

Steps:

• Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
• Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
• Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
• Spoon batter into 2 greased and floured 8x4 inch pans. Sprinkle with remaining 1/2 cup pecans.
• Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

CREAM CHEESE-BANANA-NUT BREAD

Steps:

• Preheat oven to 350. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
• 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 until blended after each addition.
• Combine whole wheat flour and next four ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and flour 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.
• Bake at 350 for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans or wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.