Everybody has a favorite banana bread recipe. And in fact, mine even has the title of "Favorite Banana Bread" in my recipe program.
Years ago we were fortunate enough to have my brother-in-law and sister-in-law live very close to us. One weekend when the rest of the family came in town to visit, Rhonda had this banana bread as a treat for us. It's a bit different than others as it has cream cheese, and everybody knows that anything with cream cheese has to be good.
Cream Cheese Banana Bread is wonderful fresh from the oven, the whole house smelling divine. But the interesting thing about this one is that my sister-in-law wrapped hers in foil and kept in the refrigerator. Doing so makes this banana bread turn rather dense and the cream cheese flavor really comes out.
We like it both ways. And when I made it the other night, the first time in a long time, I think my husband enjoyed it enough he'll stop throwing away the black bananas I hang on to!
Cream Cheese Banana Bread
8 ounces cream cheese, softened
1 cup sugar
1/4 cup butter
1 cup ripe bananas, mashed
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup nuts, chopped
Combine cream cheese, sugar and butter, mixing until well blended. Blend in bananas and eggs. Add combined remaining ingredients, mixing just until moistened. Pour into greased and floured 9 x 5" loaf pan. Bake at 350 degrees for 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan.