Thursday, May 15, 2014

Cream Cheese Banana Bread

  • 12 tablespoons (1 1/2 sticks, 3/4 cup) butter, softened to room temperature
  • 8 ounces cream cheese, light or regular, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 large bananas)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Topping:
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

  1. Preheat the oven to 350 degrees F. Grease two 8 1/2- by 4 1/2-inch loaf pans with cooking spray and set aside.
  2. In a large bowl, cream together the butter, cream cheese and sugar until very light and fluffy, 2-3 minutes. Beat in the eggs, vanilla and bananas.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir the dry ingredients into the wet ingredients until combined.

  1. In a small bowl, mash together the topping ingredients until combined and crumbly.

  1. Divide the batter evenly among the prepared loaf pans. Sprinkle with the topping.

  1. Bake for 50-60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.
  2. Remove from the oven and let rest in the pans for 5-10 minutes before turning out on a cooling rack to cool completely.

* I got this recipe from melskitchencafe I thought that it was pretty good. I did not really taste the cream cheese in the bread but it gave it a smooth texture. Also I loved the addition of the crunchy cinnamon topping. 

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