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.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
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.
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.
Per Serving: 289 calories; protein 4.4g; carbohydrates 35.5g; fat 15.1g; cholesterol 38.7mg; sodium 212.8mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.