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Friday, September 26, 2014

Going Bananas!

We have had conferences at work this week.  Wednesday, I did 17 back to back conferences.  This week I have completed 25 conferences and only have one left to go.  I would have had that done, but the county cannot get a Vietnamese translator until October.  Hers will be an easy conference though.  I look forward to sharing good things with her parents.  I was exhausted by the time I got home Wednesday night.  Thursday I was able to leave work at a decent hour.  That doesn't happen very often.  When I got home, I saw the bananas I had been letting sit out and decided it was time to make banana nut bread.  I had found a new recipe and made a few changes to it as I usually do.  It made 2 loaves so I took one to work.  It was so good, even if I do say so myself.  My grade level enjoyed it and that made my heart feel good.



Cream Cheese Banana Nut Bread

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. self-rising flour
4 mashed bananas
1 cup chopped pecans
1 tsp. vanilla extract
1 tsp. cinnamon

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy.  Add eggs, beating until well blended.  Gradually add flour to butter mixture, beating at low speed until blended. Stir in bananas, pecans, cinnamon, and vanilla. Spoon batter into 2 greased and floured 8x4 inch loafpans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan.  Cover with aluminum foil last 15 minutes if the bread begins to brown too quickly. 

Makes 2 loaves