Creamy Banana Bread You Have To Try

Sunday, January 24, 2016

Creamy Banana Bread

"I have been the use of this recipe for some years now, and it stays my circle of relatives's favorite for banana bread! The aggregate of bananas and cream cheese make this a totally wet bread."

Ingredients :

1/2 cup margarine, softened
1 (8 ounce) bundle cream cheese, softened
1 1/four cups white sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
2 1/four cups all-reason flour
1 1/2 teaspoons baking powder
half of teaspoon baking soda
three/4 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon

Instructions :

Prep : 30M	Cook : 16M	Ready in : 1H15M

Preheat oven to 350 levels F (a hundred seventy five degrees C). Grease and flour two 8x4-inch loaf pans.
Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until mild and fluffy. Add eggs one after the other, beating properly after every addition. Stir within the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix till batter is simply moist.
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
Divide 1/2 the batter between the 2 organized loaf pans. Sprinkle pecan mixture over the batter inside the pans, and top with ultimate batter.
Bake in the preheated oven till a toothpick inserted in the center of each loaf comes out clean, about 45 mins.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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