As part of the moving process, I am working on cleaning out our pantry and freezer. That means using all those bananas! I've talked about freezing bananas before,so now it's time to use them up! So here’s yet another banana recipe to add to the list! This one has a bit less of a banana flavor in my opinion. More like a spice bread with a hint of banana. In any case, it was delicious and I especially loved the crumb topping—not that that is a surprise. Butter+sugar=love.
One Year Ago: Chicken Cordon Bleu Casserole
Two Years Ago: Perfect Chocolate Cupcakes
Cream Cheese Banana Bread with Cinnamon Crumb Topping
• 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
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
1. 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.
2. 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.
3. 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.
4. In a small bowl, mash together the topping ingredients until combined and crumbly.
5. Divide the batter evenly among the prepared loaf pans. Sprinkle with the topping.
6. Bake for 50-60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.
7. Remove from the oven and let rest in the pans for 5-10 minutes before turning out on a cooling rack to cool completely.
Source: Mel's Kitchen Cafe