Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use bananas that appear to be past their prime for this recipe.

Recipe by Southern Living December 2011

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Recipe Summary test

hands-on:
20 mins
total:
1 hr 35 mins
Yield:
Makes 2 loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

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  • Beat cream cheese and butter 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, next 2 ingredients, and pecans. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.

  • Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Transfer to wire racks. Prepare Orange Glaze. Drizzle over warm bread loaves, and cool 10 minutes.

  • Note: To make ahead, freeze baked, unglazed loaves in zip-top plastic freezer bags. Thaw loaves at room temperature. Reheat loaves at 300° for 10 to 12 minutes. Drizzle with glaze.

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