Creamy Banana Bread

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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.

Step: 2

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.

Step: 3

In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.

Step: 4

Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.

Step: 5

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.