Banana Nut Buttermilk Cream Cheese Bread**
This makes a moist, dense, flavorful loaf -- lots of requests for it at work"Fantastic! I will make this again and again. I used a mini loaf pan for the excess dough. Filling it first leaves you with the right amont of dough for the regular loaf pan. The little one was done first, so we were eating before the actual loaf was ready and cooled. Hmm, what a treat! Briefly roasting your chopped walnuts or pecans in the oven while it is preheating is also a great tip. * I have recently used a 10" tube pan as the picture shows and this worked out so much better. " - Honigkuchen
Yield: 12 Ready in 45 minutes
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|1/2 cupButter or margarine|
|1 1/2 cupsgranulated white sugar|
|1 1/2 cupsbananas; 3 medium bananas, mashed|
|2 Eggs; well beaten|
|1 teaspoonVanilla extract|
|2 cupsAll-purpose flour|
|1 teaspoonBaking soda|
|or 1/2 cup milk; soured with 1 teaspoon vinegar|
|3/4 cupWalnuts; chopped|
|4 ounceCream cheese; softened|
Banana Nut Buttermilk Cream Cheese Bread** Preparation
Preheat oven to 325F. Cream butter, cream cheese and sugar together thoroughly. Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt together. Add to banana mixture, alternating with buttermilk and mixing thoroughly after each addition. Add nuts and gently mix. Pour batter into greased and floured loaf pan (min. size 9x5). Bake for 1 1/4 hours, or until done. Yields 1 loaf.
Note: I've found sometimes I have too much batter for the pan, and have left a bit out; have learned to bake the loaf pan on a cookie sheet so that if any spills over it will be caught before hitting the bottom of the oven!
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