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|Creamy Banana Bread|
“I have been using this recipe for a few years now, and it remains my family’s favorite for banana bread! The combination of bananas and cream cheese make this a very moist bread.”
- 1/2 cup margarine, softened
- 1 (8 ounce) package cream cheese, softened
- 1 1/4 cups white sugar
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup chopped pecans
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
|Prep : 30M||Cook : 16M||Ready in : 1H15M|
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8×4-inch loaf pans.
- Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
- In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
- Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
- Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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