Monday, July 23, 2012

Cream Cheese Banana Bread

See that beautiful goodness!!  Ahh...I love it.

We are back from a week long family vacation.  It was so nice to get away, have other people cook for me, ride horses (my daughters were in absolute heaven), and visit Yellowstone National Park.  

Believe it or not, growing up in Idaho, I had never been to Yellowstone before.  Wow!  The kids loved it and I loved how absolutely beautiful it was.  Amazing.

But speaking of other people cooking for me, we got to spend at night at a Guest Ranch that one of my sisters is the head chef for.  Emily, who does guest posts for me sometimes, got to be the head guru this summer and we got to enjoy her delicious food.  It was wonderful.  We also got to spend a night with another sister that works at a Dude Ranch.  You know you are in the wilds when you have to carry bear spray with you, right Jess!!

Now that we are home, it's back to life and back to some of this deliciousness.  The hubs and the kids said this bread was amazing.  I mean how could it not be with a whole thing of cream cheese in it.  Anything is so tasty after that!  Another perfect way to use old ripe bananas.

Cream Cheese Banana Bread

(click here for printable version)

1 (8 oz.) pkg. cream cheese, softened
1 cup sugar
1/4 cup butter, softened to room temperature
2 super ripe bananas
1 tsp vanilla
2 eggs, beaten
2 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 c. chopped nuts (walnuts or pecans and totally optional)

1.  Preheat oven to 350°F.  Spray a loaf pan with non stick cooking spray and set aside.

2.  Combine cream cheese, sugar, butter, vanilla, banana and eggs in bowl of stand mixer and mix until well blended.

3.  In medium bowl combine flour, baking powder, and baking soda.  Add to cream cheese batter and whip until dry ingredients are barely mixed in, being careful to not overmix (which creates very dry bread).  If you are using nuts, fold in until evenly distributed.

4.  Pour your prepared loaf pan and bake for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes, before removing from pan to cool completely on a cooling rack.  Slice and enjoy!

Source: I Should Be Mopping the Floor
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