Desserts‎ > ‎Cakes‎ > ‎

banana bread

1/2 cup butter--room temp
1/2 cup cream cheese--room temp
1 cup light brown sugar--lightly packed
1/3 cup granulated sugar
2 large eggs--room temp
1 tsp kosher salt
1 tsp vanilla
3 large over-ripe bananas (about 1 1/2 cups mashed)
1 cup sour cream
2 3/4 cup all purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1 tsp baking powder
1 1/2 cups toasted walnuts

cream the butter, cream cheese together, until they are melded together.  add the brown, granulated sugar and salt and beat until fully creamed, and light and fluffy. add the eggs and vanilla and beat until fully incorporated, about 2 minutes...you do not want it to be light and airy, as you are making a bit of a dense, moist bread. toss in the mashed bananas and again mix for about 2 minutes.   mix together the flour, cinnamon, nutmeg, baking soda and baking powder together in a bowl.  with the mixer on low, alternately add the flour and sour cream, beginning and ending with flour, in 3 parts.  mix the walnuts in by hand.  pour into 2 loaf pans that have been buttered and floured.  bake in a preheated 350 oven for about 50 minutes or until a toothpick inserted in the center comes out clean.
*note: the spices of cinnamon and nutmeg are not clearly noticeable in this recipe, they just give the cake a bit of depth. if you love the taste of either one, you can increase as you see fit.  i like the roundness a bit of spice gives without it overpowering the banana flavor.