*EDITED* For those of you that wanted the Cream Cheese Banana Bread Recipe, here it is. I added my modifications. :D Good luck! 3/4 cup butter, softened (I had to soften an extra stick of butter – seems Wile-E likes butter) 8 ounces cream cheese, softened 2 cups sugar (I used one cup white and one cup brown) 2 large eggs 3 cups all-purpose flour (I uses one cup white and two cups whole wheat) 1/2 teaspoon baking powder (this didn’t seem like enough, so I added another ½ tsp) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium) (I used 3 since that’s all I had - no idea as to what it measured out to) 1 cup chopped pecans (Nope!!! And ruin perfectly good banana bread with pecans? Nevah!!) 1/2 teaspoon vanilla extract (1/2 seemed like a totally waste of time – So, I used 1 ½ tsp - you can never add too much vanilla.) ** EDIT** I forgot... I added 1 tsp of Cinnamon and 1/2 tsp of Nutmeg. oops! :) Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. (I don’t understand the ‘gradually’, I just dump it in and mix). Add eggs, 1 at a time, beating just until blended after each addition. (again, what’s the point with ‘one at a time’? Lets get this shit mixed!) Combine flour and next 3 ingredients (I combined these first, so when I was got to this point, it was ready to go); gradually add to butter mixture, beating at low speed just until blended. Stir in (stir, schmir! Save yourself, and use a hand mixer) bananas, pecans (NO!), and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans. (I used 5 mini pans… and I don’t ‘spoon it in’, use the cup you already have out and let the games begin!) Bake at 350° for 1 hour (I checked it at 50 minutes and she was good to go) 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. (Yeah, no.) Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing. (Do not ever cool for 30 minutes before slicing – get that butter ready and eat it now! I mean really, you dont even have to remove it from the pan!)
Posted on: Sat, 30 Aug 2014 02:06:32 +0000
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