I have been using this recipe for a few years now, and it remains my family's favorite for banana bread! The combination of bananas and cream cheese make this a very moist bread.
Ingredients
- margarine: 0.5 cup (softened)
- cream cheese: 1 pack (8 ounce pack, softened)
- ¼ cups white sugar: 1 piece
- eggs: 2 piece
- bananas: 1 cup (mashed)
- vanilla extract: 1 tsp
- ¼ cups all-purpose flour: 2 piece
- ½ teaspoons baking powder: 1 piece
- baking soda: 0.5 tsp
- pecans: 0.75 cup (chopped)
- brown sugar: 2 Tbsp
- ground cinnamon: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
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Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
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In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
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Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
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Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.
