Friday, May 25, 2007

Banana Bread

I recently purchased an oven thermometer and realized how important they are for great baking! I used to think this recipe was good, but now that I am baking it at the right temperature, it’s the greatest! The cream cheese keeps the bread moist, and the brown sugar mixture adds a sweet treat. Store this bread covered (I wrap it in plastic wrap) to keep it moist. This recipe makes two loafs, so if you only have one loaf pan, cut the measurements in half.

Teresa’s Favorite Banana Bread Recipe

½ cup butter, softened, plus 1 tbsp. melted butter for topping
8 ounces cream cheese, softened
1-1/4 cup sugar
2 eggs
1 cup mashed bananas
1 tsp. vanilla
2-1/4 cups flour
1-1/2 tsp. baking powder
½ tsp. baking soda
3 tablespoons brown sugar
3 tsp. cinnamon

Cream the butter and cream cheese. Gradually add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and vanilla. Add flour, baking powder and baking soda. Mix with a spoon until just moist. In a small bowl, mix brown sugar, cinnamon and 1 tbsp. melted butter. Divide half of the batter into two greased and floured loaf pans. Sprinkle half of the brown sugar mixture over batter. Put remaining batter on top and sprinkle with the rest of the brown sugar mixture. Bake at 350 degrees for 40 - 45 minutes.

1 comment:

Shauna said...

This sounds super yummy!! Cream cheese is just sinful! You should submit this recipe to the Moist Banana Bread Contest:

Winner gets a $50 gift card to Sur La Table!!