Post by Loupy on Jun 20, 2014 0:43:08 GMT -7
Cream Cheese Banana Bread with Sweet Cinnamon Topping
From: Mel @ www.melskitchencafe.com/
Just so you know what you are getting yourself into, I will tell you that this cream cheese banana bread is ethereally soft with a creamy texture while the buttermilk banana bread is slightly more dense with a bit more buttery sweetness. And just to clarify, there are not swirls of cream cheese running through this banana bread – no, no, the cream cheese is used in the batter, which is why the crumb of the bread is lusciously smooth and tender. The sweet cinnamon topping doesn’t hurt matters either.
Yield: Makes 2 loaves (8 1/2 X 4 1/2 inch)
Ingredients
Bread:
12 tablespoons (1 1/2 sticks, 3/4 cup) butter, softened to room temperature
8 ounces cream cheese, light or regular, softened to room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 large bananas)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Topping:
1 tablespoon butter
1 tablespoon flour
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon cinnamon
Directions
Preheat the oven to 350 degrees F.
Grease two 8 1/2- by 4 1/2-inch loaf pans with cooking spray and set aside.
In a large bowl, cream together the butter, cream cheese and sugar until very light and fluffy, 2-3 minutes.
Beat in the eggs, vanilla and bananas.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Stir the dry ingredients into the wet ingredients until combined.
In a small bowl, mash together the topping ingredients until combined and crumbly.
Divide the batter evenly among the prepared loaf pans.
Sprinkle with the topping.
Bake for 50-60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.
Remove from the oven and let rest in the pans for 5-10 minutes before turning out on a cooling rack to cool completely.
From: Mel @ www.melskitchencafe.com/
Just so you know what you are getting yourself into, I will tell you that this cream cheese banana bread is ethereally soft with a creamy texture while the buttermilk banana bread is slightly more dense with a bit more buttery sweetness. And just to clarify, there are not swirls of cream cheese running through this banana bread – no, no, the cream cheese is used in the batter, which is why the crumb of the bread is lusciously smooth and tender. The sweet cinnamon topping doesn’t hurt matters either.
Yield: Makes 2 loaves (8 1/2 X 4 1/2 inch)
Ingredients
Bread:
12 tablespoons (1 1/2 sticks, 3/4 cup) butter, softened to room temperature
8 ounces cream cheese, light or regular, softened to room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 3 large bananas)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Topping:
1 tablespoon butter
1 tablespoon flour
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon cinnamon
Directions
Preheat the oven to 350 degrees F.
Grease two 8 1/2- by 4 1/2-inch loaf pans with cooking spray and set aside.
In a large bowl, cream together the butter, cream cheese and sugar until very light and fluffy, 2-3 minutes.
Beat in the eggs, vanilla and bananas.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Stir the dry ingredients into the wet ingredients until combined.
In a small bowl, mash together the topping ingredients until combined and crumbly.
Divide the batter evenly among the prepared loaf pans.
Sprinkle with the topping.
Bake for 50-60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.
Remove from the oven and let rest in the pans for 5-10 minutes before turning out on a cooling rack to cool completely.
