- 3/4 c. butter, softened
- 1 (8 oz.) pkg. cream cheese, softened
- 2 c. sugar
- 2 large eggs
- 3 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups mashed bananas (about 4 medium bananas)
- 1 cup roughly chopped pecans, toasted
- 1/2 tsp. vanilla extract
Instructions:
Beat butter and cream cheese at medium speed with an electric mixer
until creamy. Gradually add sugar, beating until light and fluffy. Add
eggs, 1 at a time, beating just until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture,
beating at low speed just until blended. Stir in bananas, pecans, and
vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.
Bake at 350 degrees for 1 hour or until a long wooden pick inserted in
center comes out clean and sides pull away from pan, shielding with
aluminum foil last 15 minutes to prevent browning, if necessary. (I
found that after one hour, my banana bread wasn't completely cooked
through. I ended up baking it for an extra 10-15 minutes.) Cool bread
in pans on wire racks for 10 minutes. Remove from pans, and cool 30
minutes on wire racks before slicing.