14 August 2006

last days of summer. . .

School here in Florida started on August 8th.
Our school, however, has the luxury of starting on the 28th.
Jacob and I start inservice this coming Monday.
I am frantically trying to write thank-you's ,
set up the apartment and enjoy the last days of summer.
You've gotta try this recipe next time you find
brown bananas on your counter. YUM.

Creamy Banana Bread

Submitted by: Pam Hall allrecipes.com


  • 1/2 cup margarine, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/4 cups white sugar
  • 2 eggs
  • 1 cup mashed bananas
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup chopped pecans
  • 2 tablespoons brown sugar
  • 2 teaspoons ground cinnamon


  1. Cream the butter or margarine and cream cheese together.
  2. Gradually add the white sugar, and continue beating until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
  5. In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
  6. Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
  7. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.


Kelli said...

That recipe sounds WONDERFUL!! I always make banana bread once the bananas turn brown! Thanks.

Nicole said...

Thanks for the recipe. I made it this weekend for our company, and it was a hit.