Ingredients for Cream Cheese Banana Nut Bread
- 1 ½ cups pecan halves
- 1 cup (2 sticks) unsalted butter
- Reduced Fat Cream Cheese
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 cups whole wheat flour
- All Purpose Flour
- Baking Powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 3 ripe bananas (about 1 ½ cups mashed)
- Vanilla Extract
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How to Make Cream Cheese Banana Nut Bread
- Preheat oven to 350°F (175°C). Toast ¾ cup pecan halves on a baking sheet for 12-15 minutes, stirring halfway through, until fragrant.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 8 ounces cream cheese until light and fluffy.
- Gradually add 1 ¾ cups granulated sugar, beating until well combined and light.
- Add 3 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Alternately add the dry ingredients and 1 cup buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 3 ripe mashed bananas (about 1 ½ cups), ¾ cup toasted pecans, and 1 teaspoon vanilla extract.
- Pour batter into two greased and floured 8x4 inch loaf pans.
- Sprinkle the remaining ½ cup pecans over the tops of the loaves.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Tent loosely with foil during the last 15-20 minutes to prevent over-browning.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
485g
Fat
153g
Carbs
93g
