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Tona's Cream Cheese Banana-Nut Bread: Today I made the recipe with the addition of 1/2 teaspoon baking soda, plus I increased baking powder to 2 teaspoons. The results: the bread is just wonderful. Now, my version of Tona’s recipe is as follows:

Cream Cheese Banana Nut Bread muffins
Makes 2 Loaves

Warm bread is yummy, but to get perfect slices, let bread cool as instructed, and cut with a serrated or electric knife.

3/4 cup butter, softened (used real butter)
1 (8-ounce) package cream cheese, softened (used Neufchatel cheese)
2 cups sugar
2 large eggs
3 cups all-purpose flour


2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

4 medium mashed bananas (1-1/2 cups, mashed)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4- inch loaf pans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary.

Cool bread in pans on wire racks 30 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Cream Cheese-Banana-Nut Muffins:
To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks. Makes 24 muffins.
Tona in Bama

From files of Peggy NELA

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