Monday, May 9, 2011

Bananas for Banana Bread

I'm constantly finding myself with over-ripe bananas so I make a lot of banana bread. The good thing is that Wes LOVES banana bread. I found this new recipe on It's A Keeper
Ultimate Banana Bread

3/4 cup butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/2 cups mashed bananas (about 4 medium)
1/2 tsp vanilla extract
1 cup chocolate chips (optional)
6 Tbs flour

Streusel Topping
1/2 cup firmly packed brown sugar
1 Tbsp flour
1 Tbsp melted butter
1/8 tsp ground cinnamon
Preheat oven to 350 degrees. Grease and flour two 8×4 inch loaf pans.

Using and electric mixer, beat butter and cream cheese until creamy. Slowly add sugar, beating until light and fluffy. Add eggs, one at a time until incorporated.

Combine flour, baking powder, baking soda and salt in a separate bowl. While mixer is on low-speed, slowly add flour mixture to cream cheese mixture until just combined. Stir in mashed bananas. If adding chocolate chips, combine chips and flour in a separate bowl then fold into batter.

Spoon batter evenly into greased loaf pans.

Stir together all ingredients for streusel topping. Sprinkle streusel mixture evenly over each.

Bake for one hour or until a cake tester inserted into the center comes out clean. To prevent over browning, you may need to cover loaves with foil for the last 15 minutes of baking.
Cool pans on wire rack for 10 minutes. Remove from pans. Cool an additional 30 minutes before slicing.

I don't know if this is the best banana bread I've ever had, but it's pretty good! I love the struesel topping and it's got a great flavor, but mine turned out a bit dry. I'll have to make a tweak or two next time.

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