"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.


Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Monday, January 7, 2013

Cream Cheese Banana Nut Bread with Orange Pecan Topping

 I love using bananas for baking, don't you? I also love banana nut bread.........the way it makes the fills the whole house with a wonderful aroma while baking, as well as the wonderful way it tastes. This is a recipe I have used for years.............without the topping. It comes out so moist and delicious. This time I decided to make it with the orange pecan topping and was delighted with the flavor combination. 
So if you have some ripe bananas waiting to be used, give this a try.......you will be so glad you did!
Cream Cheese Banana Nut Bread with Orange Pecan Topping
3/4 cups butter, softened
1 (8 ounce) package cream cheese softened
2 cups sugar
2 large eggs
3 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large ripe bananas, peeled and mashed
1 cup chopped pecans
1/2 tsp. vanilla extract
Topping:
1 cup coarsely chopped, toasted pecans
1 cup powdered sugar
3 tbs. fresh orange juice
1 tsp. grated orange peel
Bread mixture:
Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended. 
Combine flour, baking powder, baking soda, and salt, gradually to butter mixture at low speed until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured loaf pans. 
Topping
Spread toasted pecans on top of batter. Do Not Use powdered sugar or orange juice yet.
Bake at 350.F for 1 hour or until wooden pick inserted in the middle comes out clean. Cool bread in pans for 10 minutes. Remove from pan to wire racks. 
Topping:
Stir together powdered sugar, orange juice, and orange peel until blended. Drizzle evenly over the loaves and cool 30 minutes. Enjoy!

No comments: