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02/23/2011 National Banana Bread Day Cream Cheese-Banana-Nut Bread

Source of Recipe

My Recipes


Recipe Introduction

Though the first breads originated some 12,000 years ago during the Neolithic times, bananas were not added to the mix until the end of the 18th century. Housewives in America discovered that pearlash, a refined form of potash, could be used as a chemical leavening agent. Because baking powder was not yet invented, the pearlash served to produce carbon dioxide in dough, thus creating the first types of quick breads. Banana bread as we know it today, was created shortly thereafter. This delicious type of bread became very popular during the Depression, as people were reluctant to throw anything away and mushy bananas could be used to bake banana bread. There are multiple variations to banana bread that are around today, some with added fruits and nuts. Bake yourself a delicious loaf of banana bread today to celebrate National Banana Bread Day! My Punch Bowl

List of Ingredients

HOME COOKIN’ 02/23/2011 National Banana Bread Day Cream Cheese-Banana-Nut Bread


Cream Cheese-Banana-Nut Bread


1 1/4 cups chopped pecans, divided
1/4 cup butter, softened
1 (8-oz.) package 1/3-less-fat cream cheese, softened
1 cup sugar
2 large eggs
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
1/2 teaspoon vanilla extract



Recipe


If you've never worked with whole wheat flour, accurate measuring is everything. Be sure to spoon the flour into a dry measuring cup (do not pack) rather than scooping the cup into the flour, and level it off with a straight edge. Expect a denser bread with this recipe. It won't rise as much as traditional breads, and the texture will be very moist. (If you use frozen, thawed bananas, you might experience more wet patches throughout the bread.) We liked this version at the taste-testing table, but if you prefer a less dense bread with a little more rise and slightly lighter texture, then double the baking powder but leave the baking soda the same.


1. Preheat oven to 350°. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

4. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.


Note: To make ahead, proceed with recipe as directed through Step 4. Cool loaves completely, and tightly wrap with plastic wrap. Wrap again with aluminum foil. Freeze up to 1 month.

Toasted Coconut-Cream Cheese-Banana-Nut Bread: Reduce pecans to 1 cup. Prepare recipe as directed through Step 1, toasting all pecans. Remove and reserve 1/4 cup toasted pecans. Proceed as directed through Step 3, omitting pecans sprinkled over batter. Bake as directed. Meanwhile, cook 1/4 cup fat-free evaporated milk, 2 Tbsp. granulated sugar, 2 Tbsp. brown sugar, and 1 Tbsp. butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans, and 1/2 tsp. vanilla extract. Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.


Cinnamon-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Stir together 1/4 cup firmly packed brown sugar, 1/4 cup chopped pecans (not toasted), 1 1/2 tsp. all-purpose flour, 1 1/2 tsp. melted butter, and 1/4 to 1/2 tsp. ground cinnamon. Lightly sprinkle mixture over batter in pans. Bake and cool as directed.


Peanut Butter-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Combine 1/4 cup all-purpose flour and 1/4 cup firmly packed brown sugar in a small bowl. Cut in 2 Tbsp. creamy peanut butter and 1 1/2 tsp. butter with a pastry blender or fork until mixture resembles small peas. Lightly sprinkle mixture over batter in pans. Bake and cool as directed.