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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 16 |
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We slice this banana bread so thick it is almost embarrassingâbut we need fat slices to deliver ample portions of the Pineapple Spread. When beating the cream cheese for the spread, beat the cheese until it is as light and fluffy as whipped cream. Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
2 eggs |
3 medium ripe bananas, mashed |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup chopped pecans |
pineapple spread: |
1 package (8 ounces) cream cheese, softened |
1 cup canned crushed pineapple, well drained |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture. Fold in pecans.
2. Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. In a small bowl, combine cream cheese and pineapple. Serve with bread. Yield: 1 loaf (16 slices).
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