CREAM CHEESE BANANA BREAD WITH SWEET CINNAMON TOPPING

There’s no point because both of them belong in this world for very different reasons (chocolate for my personal therapy, cheese because, well, it’s cheese).

However, just so you know what you are getting yourself into, I will tell you that this cream cheese banana bread is ethereally soft with a creamy texture while the buttermilk banana bread is slightly more dense with a bit more buttery sweetness.

And just to clarify, there are not swirls of cream cheese running through this banana bread – no, no, the cream cheese is used in the batter, which is why the crumb of the bread is lusciously smooth and tender.
The sweet cinnamon topping doesn’t hurt matters either.

Knowing that I’ve waited almost five years to post another banana bread recipe worthy of your attention should speak volumes. I take banana bread very, very seriously.

INGREDIENTS
BREAD:

•  12 tablespoons (1 1/2 sticks, 3/4 cup) butter, softened to room temperature
•  8 ounces cream cheese, light or regular, softened to room temperature
•  1 1/2 cups granulated sugar
•  2 large eggs
•  1 teaspoon vanilla extract
•  1 cup mashed ripe bananas (about 3 large bananas)
•  3 cups all-purpose flour
•  1 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/2 teaspoon salt
•  1/2 teaspoon ground cinnamon
•  1/8 teaspoon ground nutmeg

TOPPING:

•  1 tablespoon butter
•  1 tablespoon flour
•  1/4 cup plus 2 tablespoons granulated sugar
•  1 teaspoon cinnamon

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease two 8 1/2- by 4 1/2-inch loaf pans with cooking spray and set aside.
2. In a large bowl, cream together the butter, cream cheese and sugar until very light and fluffy, 2-3 minutes. Beat in the eggs, vanilla and bananas.
3. .........................................

for full instruction please see : www.melskitchencafe.com

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