Have you ever had one of those days where you just should NOT go into the kitchen? Yesterday was mine…I won’t bore you with the details but I should have stayed away! Today seems better although I haven’t really cooked anything yet.
I am NOT a fan of bananas ~ I think it’s a texture thing ~ but I LOVE this bread. It is really the best I have ever had or made (and I’ve tried plenty).
Crispy Cinnamon Streusel Banana Cream Cheese Bread
3/4 cup butter, softened
1 (8 ounce) package cream cheese
2 cups sugar
2 large eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla
1/2 cup packed brown sugar
1/2 cup chopped toasted pecans
1 tablespoon flour
1 tablespoon melted butter
1/8 teaspoon cinnamon
Preheat oven to 350º.
Beat butter and cream cheese together with an electric mixer until creamy. Add sugar, gradually, and beat until light and fluffy. Add eggs, one at a time, and beat until blended. Gradually add flour and next three ingredients to butter mixture, beating at low speed until just blended. Stir in bananas, pecans, and vanilla.
Spoon batter into 2 greased and floured 9×5 loaf pans. Batter will be thick.
For streusel: Stir together 1/2 cup packed brown sugar, 1/2 cup chopped toasted pecans, 1 tablespoon flour, 1 tablespoon melted butter, and 1/8 teaspoon cinnamon. Sprinkle mixture evenly over batter in pans.
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Bread may be shielded with aluminum foil that last 15 minutes to prevent excessive browning of streusel.
Cool in pans on wire rack for 10 minutes. Remove from pans and cool 30 more minutes before slicing.
For perfect slices, cut with a serrated or electric knife after cooling.
Makes 2 loaves.