Cream Cheese-Banana-Nut Bread

  • sandeeb51 Posted: 11/18/08
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    May I say to everyone about this recipe. Please read it again. Most everyone has said it had no taste, like paste, bland. Well the reason is there are no spices in the recipe. Vanilla and the banana is it and that will not give much flavor. Spices is soooo lacking in this recipe.

  • carmelita Posted: 10/13/09
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    I say it has potential because you have to go to the original recipe posted in '05. This here is not the same as the Jan. 05 Cream Cheese Banana Nut Bread -- that is the most excellent recipe for banana bread. Why Southern Living would choose to change a recipe that rated OUTSTANDING by over 30 reviewers is beyond me. In that issue, they even posted variations for the bread: Cinnamon-Cream cheese; Peanut Butter-Cream cheese; Toasted Cocunut-Cream Cheese.

  • Irenie7 Posted: 01/31/10
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    This recipe looked so delish in the Feb. '08 SL Magazine, however, to my chagrin it resulted in a waste of my time and money. Could there have been an ingredient and/or quantity error? It appears that my opinion is not alone. Next time, I will give the recipe published in SL's Jan. '05 issue a try only because it received such rave reviews.

  • misst67 Posted: 10/12/10
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    Not sure why this is suddenly getting bad reviews. Everyone who's tasted it, loves it. Not sure on the comments on not enough spices. Old fashion banana bread doesn't have spices. It's banana's and vanilla. I always add extra vanilla and I cut back on the cream cheese and add extra banana just because that's my preference. But I've baked this bread exactly to the recipe specks and it's still good.

  • Tmcrow Posted: 01/01/11
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    I used applesauce for 3/4 of the butter and it was even better and healthier!! We really enjoyed this recipe.

  • ssssshar Posted: 12/12/10
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    This recipe is very bad. The words are this is a denser very moist bread. It is not moist it is gummy! I kept trying to bake it longer hoping to get rid of that gummy texture. It is a very expensive bread. I had to through mine away. It is like mush in your mouth. Be sure that is the texture you want before buying all these expensive ingredients.

  • punkinpie Posted: 02/13/11
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    I remembered seeing the beautiful photo and the recipe for this bread in the '08 magazine, and knew that someday I had to make it. That someday came this week. After reading all the reviews, I decided to just hand mix the ingredients as little as possible. I used whole wheat flour and bread flour (sifting after measuring), 4 very ripe bananas, organic sugar, doubled the baking powder and even doubled the baking soda. No buttermilk on hand, so Evaporated milk + vinegar, generous amount of vanilla, 2 medium eggs. Gotta have spices, so 1 heaping tsp. cinnamon and 1 tsp. nutmeg. Lined the pan with butter, then sugar for a nice outside crunch. The result was a medium light texture and a fantastic taste. For the glaze, I added some frozen OJ concentrate (right out of the freezer) to some powdered sugar. It was my most successful Banana Nut Bread ever.

  • BarbaraFlorida Posted: 05/18/11
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    The original recipe was the very best ever. I didn't even read this recipe as I thought it was the same; if it isn't ...bad on you, Southern Living, because the original recipe was perfect. I make it all the time with the toasted pecans and OJ glaze. It is perfect...

  • AliceCooks Posted: 05/25/11
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    This is definitely not the original recipe posted here that everyone is looking for. The recipe we all loved can be found by searching for Cream Cheese Banana Nut Bread dated Jan. 2005 Southern living - but it is not on their site. I googled it and did find it. Original has no WW flour or buttermilk for one, but does have more sugar and butter... Ah well ....but great. Make with the crispy cinnamon topping and guests and family will smile and gobble up.

  • shirly Posted: 08/02/11
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    This picture looked to die for and I love cream cheese so I thought this would be delicious. To my dismay this bread was very dense and very heavy. I had to throw out a loaf and a half because no one liked it.. It was just very heavy and expensive to make as someone else mentioned. I will not be making this again.

  • karin68 Posted: 03/03/12
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    We love the taste of it, but it doesn't seem to cook through...Somebody knows what is wrong? I followed the recipe to the dot...

  • dalltard Posted: 10/16/12
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    Great!

  • skidwell Posted: 02/23/14
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    My favorite banana bread recipe, since it was featured Feb 2008 in Southern Living magazine.

  • Dansana Posted: 03/13/14
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    Lone Tree, CO

    I have used this recipe for years but I also found it to be dense, so I decided to upgrade it a bit, so to speak. I follow the recipe as is, however when the bread has baked for about 30 minutes, I poke holes all over the bread with a skewer. I then add the glaze I have mixed up ahead of time. The glaze consists of cream cheese, cinnamon, butter and a little bit of honey.....mmmmm, good. The glaze caramelizes while finishing baking. When it is done and you may have to bake it anywhere between 1 hour 15 minutes to 1 hour 30 minutes. Let it sit to allow the glaze to harden. Everyone that has ever tasted my banana bread has absolutely loved it, even the babies!

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