Cream cheese makes this classic banana bread unbelievably moist. No wonder it’s a favorite!
Heat oven to 350 degrees F.
Mix flour, baking powder and baking soda. Beat cream cheese, butter and sugar in large bowl with mixer until blended. Add bananas and eggs; mix well. Gradually add flour mixture, mixing well after each addition. Stir in nuts.
Pour into greased and floured 9x5-inch loaf pan.
Bake 1 hour 10 min. or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely.
Per Serving: 248 calories; protein 4.6g; carbohydrates 31.4g; fat 12.4g; cholesterol 43.9mg; sodium 169.4mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.