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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (259g) Recipe makes 8 servings |
||
| Calories 1024 | ||
| Calories from Fat 494 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 54.9g | 84% | |
| Saturated Fat 20.7g | 103% | |
| Monounsaturated Fat 22.1g | ||
| Polyunsaturated Fat 8.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 133mg | 44% | |
| Sodium 487mg | 20% | |
| Potassium 408mg | 11% | |
| Total Carbohydrate 127.6g | 42% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 83.5g | ||
| Protein 12.3g | 24% | |
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Cream Cheese-Banana-Nut Bread
By: Miss Annie
Apr 22, 2005
For a request from Southern Living, January edition. Submitted by Willie Monroe, Homewood, Alabama. Prep time does not include making toppings. The nutrition facts includes all of the topping ingredients.
SERVES 8 -10 , 2 Loaves
Ingredients
- 3/4 cup butter, softened
- 1 (8 ounce) package cream cheese
- 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 bananas, mashed (about 1 1/4 lbs. or 4 medium)
- 1 cup pecan, chopped, toasted
- 1/2 teaspoon vanilla extract
Orange Pecan Topping
- 1 cup pecan, coarsely chopped, toasted
- 1 cup powdered sugar
- 3 tablespoons orange juice, fresh
- 1 teaspoon orange rind, grated
Cinnamon-Crisp Topping
- 1/2 cup brown sugar, firmly packed
- 1/2 cup pecan, coarsely chopped, toasted
- 1 tablespoon flour
- 1 tablespoon butter, melted
- 1/8 teaspoon ground cinnamon
Directions
1
Beat butter and cream cheese at medium speed with electric mixer, until creamy.2
Gradually add sugar, beating until light and fluffy.3
Add eggs, 1 at a time, beating just until blended after each addition.4
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.5
Stir in bananas, pecans, and vanilla.6
Spoon batter into 2 greased and floured 8 x 4 inch loafpans.7
Bake at 350º for 1 hour, or until tests clean. (Shield with foil the last 15 minutes to prevent browning, if necessary.8
Cool bread in pans on wire racks 10 minutes.9
Remove from pans, and cool 30 minutes on wire racks before slicing.10
Orange Pecan Topping:.11
Sprinkle pecans over batter before baking.12
Cool bread 10 minutes, remove from pans.13
Stir together sugar, orange juice and orange rind.14
Drizzle evenly over warm bread.15
Cinnamon-Crisp Topping.16
Stir together brown sugar, toasted pecans, flour, melted butter and cinnamon.17
Sprinle mixture evenly over batter.18
Bake and cool bread.
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- Course > Breads > Quick Breads
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > > 1 day
Featured Reviews for This Recipe
From: KennKonn
On Apr 22, 2008
This is really good, it is different than most banana breads, maybe not as moist or as dark but still very yummy. I love the topping. Easy to make and tastes wonderful. I used walnuts instead of pecans just because its what I had on hand. My husband is a banana bread freak and has demolished one loaf by himself and has started the second one. My daughter took a piece in her school lunch and the TA sent a note home asking for the recipe because it looked and smelled so good. Thanks for a great recipe.
From: Chef #754935
On Apr 16, 2008
This is by far the best banana bread I have ever made or tasted. It has a wonderful light and fluffy texture that I have never seen in a banana bread. My husband loves it so much he brings it on his business trips to give out to co-workers! Thanks for the recipe!
From: Kathy in Fla
On Apr 25, 2005
OH MY STARS!! A kazillion stars for this one!! I had heard about this recipe and posted a request for it. Miss Annie took the time to enter it JUST FOR ME!! (lol) I am soooo grateful she did! This is the lightest, fluffiest banana nut bread I have ever tasted. I have been in heaven all afternoon. It was very easy to put together also. I laid the cheese and butter out this morning to soften and put it together after lunch. I used the cinnamon crisp topping minus the extra pecans (felt like it had enough pecans in bread) I hope you enjoy this recipe as much as my family and I have! THANK YOU MISS ANNIE!! — **edited to add I made one (8"x4")loaf and 12 muffins. The muffins were done in about 30/35 mins. These were a hit also!!
From: Bev
On Apr 10, 2006
Somebody better pinch me quick!! This banana bread is sensational! A texture unlike quite any other banana bread I have ever tasted! Full of flavor with a light and rich fluffiness instead of dense like most other banana breads I've made. Yet in no way is it lacking in flavor! V e r y flavorful!! I made the Cinnamon-Crisp Topping, and I have known from making other toppings, to automatically double it : ) I made one 8 x 4 loaf and 6 jumbo muffins which I plan to wrap individually and freeze for a quick breakfast or snack. I toasted the pecans that went into the mix and did not toast the one going into the topping. They will toast on their own while baking. Miss Annie, what can I say? You're the TOPS!
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