This is a great bake and take recipe. I always take it to our church luncheons and family dinners when I am responsible for the dessert. It’s simple to double and it doesn’t take long to bake. There are never any leftovers so cleanup is a snap! I normally eat banana bread with butter but you don’t even need it with this type! The cream cheese is so stinking decadent that butter doesn’t stand a chance.
If you’re not a fan of banana bread, give this a try. It gives it a whole new flavor that you can’t deny!
Ingredients
1 c Domino sugar
1/2 c butter, softened
2 eggs
3 mashed ripe bananas
1 tsp salt
1 tsp baking soda
3 Tbsp Daisy sour cream
2 c Gold Medal flour
1 c chopped nuts
CREAM CHEESE MIXTURE:
8 oz softened Philadelphia cream cheese
1/3 c sugar
1 egg
1 Tbsp flour
Instructions
Mix 1 cup sugar, butter & 2 eggs. Add bananas, salt, the soda dissolved in sour cream, & 2 cups flour. Mix well and add nuts.
Divide 1/2 of this mixture into 2 greased & floured loaf pans. Combine cream cheese mixture ingredients and spread over mixture in pans.
Spread remaining banana bread batter on top. PS ~ I like to sprinkle a few extra nuts on top or sprinkle top with 1 T. sugar mixed w. 1/2 T. cinnamon before baking.
Makes a nice crunchy top. But that’s totally optional.
Bake at 350 for 1 hour. Test for doneness. Cool and slice. Makes a lovely presentation.
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Quick Tip: Microwave the cream cheese for about thirty seconds to soften.
Thank you to Restless Chipotle for this great photo.
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