Cream Cheese Banana Nut Bread

This recipe makes 2 - 8"x 4" pans.

3/4 Cup butter, softened
1 - 8 oz. pkg. cream cheese, softened
2 Cups sugar
2 large eggs
3 Cups all purpose flour(plain flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 Cups mashed bananas(about 4 bananas)
1 Cup chopped pecans, toasted (optional)
1 teaspoon vanilla

Beat butter and cream cheese with an electric mixer at medium speed until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating just until blended after each addition.

Combine flour, baking powder, baking soda,and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon the batter into two greased and floured 8"x 4" bread(loaf)pans.

Bake at 350 degrees for 1 hour or until a toothpick stuck in the center comes out clean and the sides will pull away from the pan.  Cool bread in pans for 10 minutes on wire racks.  Remove from pans and turn top side up, let cool for 30 minutes before slicing.

Slicing Tip:  If you will use a serrated knife the bread will slice much easier.

Dutch Apple Loaf

 

 

This is NOT my picture!

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups diced peeled tart apples
• 1/2 cup chopped walnuts
• TOPPING:
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 cup cold butter, cubed

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9-in. x 5-in. loaf pan.
• For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
• Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).