Featured Kitchen Recipe Journal

Her Banana Bread’s Secret Ingredient

Written by Jen Sill

Written by Jennifer Sill

I have been using a banana bread recipe for several years that I LOVE.

The bread is moist and sweet.  It is just WONDERFUL.

So, here’s the secret: cream cheese.

Yup.  My favorite ingredient.  There’s not much in this world that I don’t think would be just a touch better with cream cheese.

Plus, this bread is the perfect thing to warm you up as you pull it out of your oven.  YUMMY!!

PS – I just have to say how much I enjoy using an actual recipe card.  Most of my recipes come from the computer these days.  It is kind of nice to hold something in my hand.  However, this particular recipe has been used SO many times that it is bent.  Plus, It has fallen in the batter at least once and 1/4 of it is ruined.  But it just makes me love it even more.

 

 

 

 

 

Cream Cheese Banana Bread

 

Ingredients: 

1/2 cup Butter – softened

1 (8 ounce) pkg Cream Cheese – softened

1 1/4 cup white sugar

2 eggs

1 cup mashed bananas (usually 2-3 old bananas.  I don’t really measure.)

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

Topping/filling

3/4 cup chopped pecans  (I also have used walnuts.)

2 tablespoons brown sugar

2 teaspoons ground cinnamon

Directions

Preheat oven to 350

1. Cream the butter and cream cheese together.  Gradually add the white sugar.  Continue beating until light and fluffy.  Add eggs one at a time, beating well just after each addition.  Stir in the mashed bananas and vanilla.  Add flour, baking powder and soda.  Mix until batter is just moist.

2. In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar and cinnamon  (I double the ingredients for the nuts, cinnamon and brown sugar.)

3. Divide 1/4 batter into two greased and flowered 8×4 inch loaf pans.  Sprinkle part of the mixture in the middle of the bread.  Then cover with remaining batter.  Top with the sugar/nut mixture as well.

4. Bake at 350 degrees F for 45 minutes or until an inserted toothpick (or knife) comes out clean.

5. Enjoy!

 

About the author

Jen Sill

For nearly 15 years Jennifer spent her time clawing her way up the chain as a television producer and newsroom manager. She’s helped create and produce newscasts and talkshows. Just as she was realizing some of her professional goals, she decided to give it all up for a family. Although Jennifer has lived in Miami and L.A., she has always called Nebraska home. She always knew she wanted to raise her children in the Midwest.
Jennifer is now trying to find her way in a new world. She may be frenzied and frazzled sometimes, but she would not give up being a mom to her almost four year old and her almost two year old for anything.

5 Comments

  • Mary! Thank you times two!
    First – I fixed the post. It is 1 1/4 cups of white sugar. Yikes! That would change the recipe.

    Second – When I went to grab my handy-dandy recipe card, I couldn’t find it!! It had fallen back behind my cookbooks and was stuck in the back of the cupboard. I’m glad your question sent me looking!!

    Hope you make this! It is SOOOOO good!