Best Crispy Cinnamon Streusel Banana Nut Cream Cheese Bread Recipe Foodcom Recipes

CREAM CHEESE BANANA-NUT BREAD

Steps:

• Beat butter and cream cheese at medium speed with electric mixer until creamy.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, 1 at a time, beating until just blended.
• Combine flour, baking powder and soda, and salt.
• Gradually add this to butter mixture beating at low speed just until blended.
• Stir in bananas, pecans, and vanilla.
• Spoon batter into 2 greased and floured loaf pans (or 4 mini loaf pans).
• Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
• You may need to shield the top with foil for last 15 minutes to prevent browning.
• Cool bread in pans for 10 minutes, remove from pan, and let cool additional 30 minutes.

SOUTHERN LIVING'S CINNAMON CREAM CHEESE BANANA NUT BREAD

Steps:

• Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking shhet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
• Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
• Beat at low speed just until blended after each addition. Stir in bananas, toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8X4 inch pans.
• Stir topping ingredients. Lightly sprinkle mixture over batter in pans.
• Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

CREAM CHEESE-BANANA-NUT BREAD

Steps:

• Beat butter and cream cheese at medium speed with 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 vanilla.
• Spoon batter into 2 greased and floured 8 x 4 inch loafpans.
• Bake at 350º for 1 hour, or until tests clean. (Shield with foil the last 15 minutes to prevent browning, if necessary.
• Cool bread in pans on wire racks 10 minutes.
• Remove from pans, and cool 30 minutes on wire racks before slicing.
• Orange Pecan Topping:.
• Sprinkle pecans over batter before baking.
• Cool bread 10 minutes, remove from pans.
• Stir together sugar, orange juice and orange rind.
• Drizzle evenly over warm bread.
• Cinnamon-Crisp Topping.
• Stir together brown sugar, toasted pecans, flour, melted butter and cinnamon.
• Sprinle mixture evenly over batter.
• Bake and cool bread.

PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE BANANA-NUT BREAD

Steps:

• Preheat oven to 350°F and grease and flour 2 8x4 inch loaf pans.
• Make bread batter by beating butter and cream cheese at medium speed with electric mixer until creamy.
• Add sugar, beating until light and fluffy. Add eggs, beating until just blended.
• Combine flour, baking powder, baking soda, and salt in another bowl. Gradually add this to butter mixture, stirring just until blended.
• Stir in bananas, pecans, and vanilla. Pour batter into pans.
• Make streusel by combining the flour and brown sugar in a small bowl. Cut in the butter and peanut butter with a pastry blender or fork until the mixture resembles small peas.
• Sprinkle the mixture over the batter, and bake for 1 hour, or until toothpick inserted in center comes out clean. If necessary, shield the top with foil for last 15 minutes to prevent browning.
• Cool bread in pans for 10 minutes, remove from pan, and allow to cool on a wire rack for another 30 minutes.

CREAM CHEESE BANANA NUT BREAD

Steps:

• Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.
• 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 whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.
• Bake at 350°F for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

CINNAMON BANANA NUT BREAD

Steps:

• Combine dry ingredients in large bowl.
• Add nuts.
• In another bowl, combine eggs and oil
• Mash bananas and add to eggs mixture.
• Add vanilla, mix well.
• Add wet ingredients to dry ingredients, stir until moistened.
• Pour batter into 2 greased and floured loaf pans.
• Bake at 350 degrees for 1 hour and 5 minutes, or until done.
• Cool 10 minutes before removing from pans.
• Remove to wire racks, cool completely.

SOUTHERN LIVING'S CREAM CHEESE BANANA NUT BREAD...HEALTHIER VERS

Steps:

• Preheat oven to 350°F Place 3/4 cup pecans in a single layer on a baking sheet and bake 12-15 minutes or until toasted and fragrant, stirring after 6 minutes.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy and light. Add eggs, one at a time, beating just until blended after each addition.
• Combine flours and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture.
• Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla.
• Spoon batter into 2 greased and floured 8x4 inch pans. Sprinkle with remaining 1/2 cup pecans.
• Bake at 350°F for one hour or until a long wooden toothpick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.