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Cream Cheese-Banana-Nut Bread

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“For a request from Southern Living, January edition. Submitted by Willie Monroe, Homewood, Alabama. Prep time does not include making toppings. The nutrition facts includes all of the topping ingredients.”
READY IN:
1hr 15mins
SERVES:
8-10
YIELD:
2 Loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter and cream cheese at medium speed with electric mixer, until creamy.
  2. Gradually add sugar, beating until light and fluffy.
  3. Add eggs, 1 at a time, beating just until blended after each addition.
  4. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
  5. Stir in bananas, pecans, and vanilla.
  6. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.
  7. Bake at 350º for 1 hour, or until tests clean. (Shield with foil the last 15 minutes to prevent browning, if necessary.
  8. Cool bread in pans on wire racks 10 minutes.
  9. Remove from pans, and cool 30 minutes on wire racks before slicing.
  10. Orange Pecan Topping:
  11. Sprinkle pecans over batter before baking.
  12. Cool bread 10 minutes, remove from pans.
  13. Stir together sugar, orange juice and orange rind.
  14. Drizzle evenly over warm bread.
  15. Cinnamon-Crisp Topping.
  16. Stir together brown sugar, toasted pecans, flour, melted butter and cinnamon.
  17. Sprinle mixture evenly over batter.
  18. Bake and cool bread.

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