Tuesday, November 3, 2009


~ Ingrid Williams

3/4 c. butter, softened
8 oz. cream cheese, softened
2 c. sugar
2 large eggs
3 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. mashed bananas (about 5 medium)
1/2 t. vanilla
1 1/2 c. chopped pecans

Preheat oven to 350 degrees. Grease and flour two 8x4-inch loaf pans.

Beat butter and cream cheese at medium speed with electric mixer until creamy. Gradually beat in sugar, beating until light and fluffy. Add eggs one at a time, beating until just blended.

In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture, beating at low speed until just blended. Stir in bananas, vanilla, and pecans. Pour into greased and floured pans.

Bake for one hour or until toothpick inserted in center comes out clean and sides pull away from pan. Shield with foil the last fifteen minutes to prevent browning, if necessary. Cool in pans for ten minutes. Remove from pants and cool 30 minutes on wire rack before slicing.

Notes: We don't like nuts in bread, so we skip the pecans.

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