Chilly days make me want to bake…I found this Orange-Pecan-Topped Cream Cheese- Banana- Nut Bread recipe and decided to make it. I love it when I have all of the ingredients on hand. This recipe makes two loaves or 24 muffins. I made 1 loaf and 12 muffins. We enjoyed the muffins right away and the loaf went into the freezer for now.
3/4 cup butter, softened
1 (8-oz.) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups 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 bananas)
1 cup chopped pecans, toasted
1/2 tsp. vanilla extract
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 loaf pans.
Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing. Makes 2 loaves.
To bake muffins, spoon batter evenly into 24 paper-lined muffin cups. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.
Orange-Pecan-Topped Cream Cheese-Banana-Nut Bread:
Prepare bread batter as directed, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread or muffins in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 Tbsp. fresh orange juice, and 1 tsp. grated orange rind until blended. Drizzle evenly over warm bread or muffins, and cool 30 minutes on wire racks.