Best Orange Pecan Topped Cream Cheese Banana Nut Bread Recipes

ORANGE PECAN TOPPED CREAM CHEESE BANANA NUT BREAD

Steps:

• Place 1 cup of the pecans in a single layer in a shallow pan.
• Bake at 350 degrees for 10-15 minutes or until toasted.
• 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 vanilla.
• Spoon batter into 2 greased and floured 8 by 4 inch loaf pans. Sprinkle remaining 1 cup of pecans evenly over batter in the pans.
• Bake at 350 degrees for 1 hour or until a long wooden pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil during the last 15 minutes to prevent excessive browning, if necessary.
• Meanwhile, stir together powdered sugar, orange rind, and orange juice until blended.
• Cool bread in pans on wire racks for 10 minutes. Remove bread from pans to wire racks.
• Drizzle orange icing evenly over warm bread and cool for 30 minutes on wire racks.

CREAM CHEESE-BANANA-NUT BREAD

Steps:

• 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 vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.
• Bake at 350° 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. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
• Cream Cheese-Banana-Nut Muffins: To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Makes 24 muffins. Prep: 15 min., Bake: 25 min.
• Orange-Pecan-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread or muffins in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread or muffins, and cool 30 minutes on wire racks.
• Toasted Coconut-Topped Cream Cheese-Banana-Nut Bread: Prepare and bake bread or muffins in desired pans. While bread is baking, stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread or muffins from oven, and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
• Cinnamon Crisp-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Stir together 1/2 cup firmly packed brown sugar; 1/2 cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
• Peanut Butter Streusel-Topped Cream Cheese-Banana-Nut Bread: Prepare bread batter as directed, and spoon into desired pans. Combine 1/2 cup plus 1 tablespoon all-purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.

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.

SPECIAL BANANA NUT BREAD

Steps:

• Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans. , Transfer to 2 greased 8x4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in each center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks., While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment under racks to catch excess. Cool completely.

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.

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.