Categories
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Cream Cheese-Banana-Nut Bread |
Tips: 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.
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Prep Time: 15 min
Cook Time: 1 hr 15 min
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Yield:2 loaves
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INGREDIENTS: |
| 1 1/4 cups |
chopped pecans, divided |
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| 1/4 cup |
butter, softened |
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| 8 oz pkg |
1/3-less-fat cream cheese, softened |
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| 1 cup |
sugar |
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| 2 |
large eggs |
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| 1 1/2 cups |
whole wheat flour |
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| 1 1/2 cups |
all-purpose flour |
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| 1/2 tsp |
baking powder |
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DIRECTIONS:
- Preheat oven to 350`F. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually ad sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- 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 4in loaf pans. Sprinkle with remaining 1/2 cup pecans.
- Bake at 350`F 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 the last 15 minutes to prevent excessive browning, if necessary.
- Cool bread in pans on wire racks for 10 minutes. Remove from pans to wire racks. Let bread cool for 30 minutes.
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