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 just 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 loafpans.
Stir together brown sugar, 1/2 cup pecans, 1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter.
Bake at 350° 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 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
My family can't get enough. They say "so much butter", Its the cream cheese ,!My pecans come from Englewood pecan store in Alexandra LA .I live central TX & they are"mighty good". I have 2 batches that's 4 loaves, & I will take with me & Share, share ?My mom was a HE teacher& she had " the best recipes ever . Thank you for helping me keep the torch a glow!,
I LOVE THIS!!!. I have always turned my nose down to banana nut bread. Do not like the taste of the bananas but I gave this one a try for the family and IT WAS A HIT!!. Made again for co-workers, who know that I'm not a good cook; but they come back for more. What a wonderful twist to this bread.
I adapted this recipe as follows. I took out the white sugar, and only used 1 cup of dark brown sugar in the batter. I also added nutmeg and cinnamon to the batter. The salty pistachios with the deep flavor of the brown sugar really make this something. I also added 2 tbsp of vanilla to the batter, and cut the sugar in the topping in half. It still makes a lot of topping.3⁄4 cup butter softened1 package cream cheese1 cup Dark Brown Sugar2 large eggs3 cups all-purpose flour sifted1⁄2 teaspoon baking powder sifted1⁄2 teaspoon baking soda sifted1⁄2 teaspoon salt4 mashed bananas1 cup chopped pistachios2 tbsp vanilla extractTopping1⁄4 cup firmly packed brown sugar1⁄4 cup chopped pistachios1 tablespoon all-purpose flour1 tablespoon melted butter1⁄8 teaspoon ground cinnamon1⁄8 teaspoon nutmeg1⁄2 teaspoon Pure Vanilla Extracteat butter and cream cheese at medium speed until creamy, scrape down the bowl. Add eggs, beat, scrape bowl. Add brown sugar, beat, scrape bowl. Add bananas, beat, scrape bowl.Combine dry ingredients and gradually add to butter mixture, beating at low speed just until blended. Add pistachios and vanilla. mix until incorporated Spoon batter into muffin pans. These don't rise a lot, so feel free to fill the tin.Stir together the topping ingredients and Sprinkle mixture evenly over batter.Bake at 350° for 35-45 min depending on your oven. I like mine a little under done, so I went with 35 min. They were done, but a little wet.
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