Not all banana bread recipes are created equal. This is by far the best banana bread I’ve ever tasted. I hope you’ll try it…I think you’ll love it! It’s a breeze to make. Congratulation Sage…all the best!
BANANA NUT BREAD
8 ounces cream cheese, softened
3/4 cup butter, softened
2 cups sugar
1 teaspoon vanilla
1 1/2 cups banana, mashed
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup walnuts (or pecans), coarsely chopped
Preheat oven to 350 degrees. Beat cream cheese and butter until they are fluffy. Add sugar and beat until combined. Add eggs one at a time and then add vanilla and bananas. Mix. Combine dry ingredients and add to wet mixture, one heaping tablespoon at a time until just mixed. Fold in nuts. Divide into 2 well-greased loaf pans. Bake for 1 hour. Check after 45 minutes. If the loaves are already brown, cover lightly with aluminum foil for the remaining time. Check every 5 minutes until done. (Toothpick inserted in center of cake come out with only a few crumbs clinging to it.) Cool for 5 minutes, in pans, on rack. Remove loaves from pan and continue to cool on rack. When cool, drizzle frosting on top. Freezes nicely.
(This can be made into muffins instead of a loaf.)
3 tablespoon lemon juice
1 teaspoon lemon peel, finely chopped
2 cups powdered sugar
Combine all ingredient in bowl, stirring until smooth.