And so the flu continues…..we took mom to birthday lunch Monday, which was a full two days after her actual birthday and while I felt good Monday morning, before our lunch was over I had to be brought home because I was so ill. At least I wasn’t contagious so I didn’t infect all the customers at the restaurant.
I wasn’t able to get out and buy mother anything for her birthday so the best I could do was make her the special Pineapple Cake with Coconut & Pecan Icing. But I wanted to do more……..when my eyes fell upon the four over-ripe and very brown bananas I asked Son-In-Law to bring home from work early last week so I could make banana pudding. There would be no banana pudding with those bananas so I decided to make her some banana nut bread except I didn’t have a recipe. Then I found one – in Southern Living Magazine! I love that magazine, have you read it? The greatest southern writer ever, writes for them and if you haven’t read Rick Bragg’s Southern Journal on the back page of each Southern Living periodical then you must, and soon!
He is a scream – but sometimes, like his interview about the Fading Southern Traiteur (a fine tradition practiced by many of my ancestors) is so telling, he makes me nostalgic for family members long since passed on.
Back to the banana bread – I whipped it up pretty quick and luckily it made two loaves. I used some pecans we gathered up last fall in the backyard. I sliced up this one for pictures and double wrapped the other one for mom to put into the freezer. She ate a slice or two of this one and froze it as well because that pineapple cake is so big that she and her friends will be eating that all week long!
The cream cheese adds something fabulous to this traditional banana bread recipe and I hope you will try it soon!
Old Fashioned Cream Cheese Banana Nut Bread
Ingredients:
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium sized bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract
Directions:
Beat butter and cream cheese at medium speed with an electric mixer until creamy.
Gradually add sugar, beating until light and fluffy.
Add eggs one at a time mixing well each time.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Do not over mix or the bread will end up looking and feeling like a rock.
Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8×4 inch loaf pans.
Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean.
Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks.
Enjoy!
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I’m truly sorry you’re having so much trouble shaking that flu bug. I’ve heard on the national and local news how widespread it has become this year. I am surprised that you felt like making this banana bread, but I’m sure glad you did. I’ve got some bananas that are ready and this is probably how they’ll get used. Thank you especially for stating the amount of mashed bananas in cups. I always wonder if I’m getting the right amount when a recipe calls for 3 medium bananas. BTW, we did have your Banana Pudding over the weekend and it was delicious! Take care of yourself and kick that old bug soon!!
Thanks Debbie! I felt really good when I made this and went downhill after that. 🙂 I’m glad you liked the banana pudding as it was very good when I finally got it made and ate it yesterday. You really have to try this one, it is great!
The banana bread looks so good and I love the cup and saucer in the photo. Rick Bragg is one of my favorites and although I’m not a big fan of Jerry Lee Lewis, I read Bragg’s latest book about him and would recommend it just for the view of some big stars and the southern families behind them.
Hope you start feeling better soon.
I will need to find that book! I’m glad to know you and I have another thing in common which is Rick’s writing. I love that cup and saucer – it was Nana’s of course. She drank Sanka in that sometimes but she didn’t want to stain the inside so it was only on special days that she used it!
I haven’t tried banana bread with cream cheese, I would love to try this recipe 😀
Looks so moist!
Hope you feel better soon, eat an extra slice or two! xx
Cheers
Choc Chip Uru
Thanks CCU! I bet an extra slice would be helpful too!
Hey Kelli, I am so sorry you and your family are still dealing with the flu!! We have seen a high number of cases this year, especially on the east coast. I saw where 54 people have died in NC and even more in SC due to the flu!! You are such a good cook, whipping up banana bread, it looks delicious. I have not had banana bread in awhile! I hope you and your family get to feel better soon!
Michael
http://instagram.com/michaelswoodcraft/
sorry to hear about the flu 🙁 But happy to see that bread. Looks moist, tasty, soft–all good!
Kelli:
The bread looked delicious and I just happened to have both cream cheese and ripe bananas on hand . . .so I whipped a couple of loaves. Well . . . . Looks aren’t everything I guess . . . . the bread was a waste of time and ingredients. Sorry, but I think you’d want your respondents to be honest with you.
I’ll go back to my Mother’s old recipe; it’s great every time. Actually I believe the recipe was Grandma’s ( her mother’s). It’s an old one but it’s dependable and delicious.
If anyone is interested, let me know and I’ll be happy to post it on here.
Thanks,
Dave Keller
Dave, yes I do want you to give your honest opinion and I’m very sorry you didn’t like it as much as we and others who have made it did – Thanks for dropping by and please come back again!
I have been making this recipe for about 3-4 years now and everyone just loves it. I use self-rising flour and it comes out just as good. There are two topping recipes that come with the recipe, have you made one of these? I make the orange pecan topping every time and we really like it with this one. Carol
I did not see the orange pecan topping! If you wouldn’t mind sharing I would love to know what it is so I too can make it! Thanks for dropping by!