Cream Cheese - Banana Nut Bread
- 1 cup chopped pecans or walnuts
- 1/4 cup butter, softened
- 1 pkg (8 oz) cream cheese, softened
- 1 cup sugar
- 1 large eggs
- 3 cups all purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1-1/2 cups mashed very ripe bananas
- 1 tsp vanilla
Beat butter and cream cheese with electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Combine dry ingredients and add to butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat at low spead just until blended after each addition. Stir in mashed bananas, vanilla and vanilla. Spoon into prepared pans and bake at 350 degrees. Baking times: 8" x 4" loaf pan - 1 hour / jumbo muffins - 30-35 minutes; or until a wooden pick inserted in center comes our clean and sides of bread pull away from pan. Bread may be covered with aluminum foil the last few minutes to prevent excessive browning. Let cool 15-20 minutes before removing from pan and then cool completely on wire rack. Bread slices better the next day. Wrap in plastic wrap and then aluminum foil and freeze up to 2 months.
I tasted one of the muffins last night (could not wait until today) and it was very good -- I could really tasted the butter/cream cheese -- and, I think they will only improve by this evening !