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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%
detailed view... how is this calculated?

Cream Cheese-Banana-Nut Bread

Recipe #118477 | 1 day | 15 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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 pecans, chopped, toasted
1/2 teaspoon vanilla extract

Orange Pecan Topping

1 cup pecans, 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 pecans, 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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Featured Reviews for This Recipe

From: LB in Middle Georgia

On Sep 18, 2009

OMG... These are Celestial just like other reviewers said, I made minor tweaks to this recipe just because I love crumb topping so I doubled it plus I put in twice the cinnamon. My Son says this gets more than just 5 stars it is a constellation all by its self. Oh and we used Walnuts because that is what I had on hand. Because I have no bread pans (had the glass ones they broke) I made muffins, 36 of them with a good Tablespoon each of crumb toppingâ€¦â€¦â€¦â€¦â€¦.oh Yum Thank You Miss Annie

1 person found this review helpful

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From: cookin_court

On Aug 13, 2009

ABSOLUTELY DIVINE!!!! I used a stoneware bread pan and a muffin tin together in my convection oven. The muffins were a little over done (should have read the other reviews a litle closer), but the bread pan took about another 20 minutes. Next time, I'll just use two bread pans. I just used the cinnamon topping. YUMMY!

1 person found this review helpful

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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!!

12 people found this review helpful

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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!

6 people found this review helpful

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