"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
Cream Cheese Banana Bread with Sweet Cinnamon Topping
by Melanie Gunnell
Yeah, yeah, I know
it’s, like, March in some parts of the world, but I swear where
I live, we are stuck in January. Today the high is supposed to be
-11. My town invented the Polar Vortex and clearly is having a
hard time letting go.
A few weekends ago the
temperature bubbled over zero, which meant everyone came out of
hibernation to celebrate the heat wave. We chose to go sledding
since the risk of frostbite and hypothermia was slightly lower than
normal. It was actually little girl Cam’s first sledding
experience. She loved it, can’t you tell?
Cam’s first sledding experience
Something about shards
of icy snow blowing in her face the entire way down may have had
something to do with it. I have a sinking feeling she inherited my
non-daredevil approach to life. Her brothers, on the other hand, made
a goal to see how many people they could wipe out on their way down
the sledding hill and had a blast doing so (on the sledding and
receiving end).
I’m actually ok
with the prolonged winter. It’s just another excuse to drink my
body weight in hot chocolate every day.
The family enjoys winter as just another excuse to drink hot chocolate.
It has been years since
I’ve mustered up the desire to make a banana bread recipe that
isn’t this one because why mess with a good thing, right?
But when my virtual
friend Heather
told me this cream cheese banana bread really needed to be in my
life, like now, I couldn’t resist. I am fairly powerless when
it comes to trying new recipes from people I trust. In this case, I
made it the same day (where art thou, self-control?). And it
certainly did not disappoint. In fact, it totally banished every bit
of skepticism waiting in my soul.
Comparing this recipe
to my favorite
banana bread in the whole world is like comparing
chocolate to cheese. 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 denser 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.
Yes, I can definitely
say that I will be making this banana bread version right alongside
the tried-and-true
favorite. It’s pretty amazing, my friends. I
encourage you to throw away your self-control, also, and just make it
today. You’ll never know what you are missing until you do and
I don’t want you living your life with regrets.
Cream Cheese Banana Bread with Sweet Cinnamon Topping
Yield: Makes 2 loaves (8 1/2 X 4 1/2 inch)
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
Directions:
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.
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.
In a medium bowl, whisk together
the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Stir the dry ingredients into the wet ingredients until combined.
In a small bowl, mash together the
topping ingredients until combined and crumbly.
Divide the batter evenly among the
prepared loaf pans. Sprinkle with the topping.
Bake for 50-60 minutes until the
bread is nicely domed and a toothpick inserted in the middle comes
out clean.
Remove from the oven and let rest
in the pans for 5-10 minutes before turning out on a cooling rack to
cool completely.
Recipe Source:
adapted from my
friend Heather (I cut down the sugar and
increased the bananas among a few other minor changes)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.