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To: Jane, Shingletown, CA
Jane, both recipes are okay. Peggy sent the other recipe in to the group and said her's was a variation on the one that I had already sent in. She said she changed the recipe a little because it was more to her liking. Below is my original recipe that I sent in and the one I use. And down further on the post is Peggy NELA's version of my recipe...Tona in Bama

Cream Cheese Banana Nut Bread With Cinnamon Crisp Topping
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
* teaspoon baking powder
* teaspoon baking soda
* teaspoon salt
1 * cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted (optional)
* teaspoon vanilla extract

Cinnamon Crisp Topping
* cup firmly packed brown sugar
* cup chopped toasted pecans
1 tablespoon all-purpose flour
1 tablespoon melted butter
1/8 teaspoon ground cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans.

To make Cinnamon Crisp Topping:.
Stir together topping ingredients. Sprinkle mixture evenly over batter. Bake 350 for 1 hour, shielding with aluminum foil last 15 minutes to prevent browning. Bread is done when a long wooden pick inserted in center comes out clean and sides pull away from the pan. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes.
Tona in Bama

Tona's Cream Cheese Banana-Nut Bread:
Today I made the recipe with the addition of 1/2 teaspoon baking soda, plus I increased baking powder to 2 teaspoons.

From files of Peggy NELA

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