As I mentioned, we made banana bread muffins. I have been so busy I haven't had a chance to eat one, but the kids each ate 2 and so did the hubby. We even took some to Great Grandma this afternoon! The kids and hubby all gave their seal of approval. I'll have a couple for breakfast in the morning. I'm sure the kids will as well. That will be an easy breakfast!
So now I have to figure out a way to cram 4 days of activities into two! This might be challenging!
Cream Cheese Banana Bread
· 3/4 cup butter, softened
· 1 (8-ounce) package cream cheese, softened
· 2 cups sugar
· 2 large eggs
· 3 cups all-purpose flour (I used Gluten Free flour)
· 1/2 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 1/2 cups mashed bananas (about 3 bananas)
· 1 cup chopped pecans, optional
· 1/2 teaspoon vanilla extract
· 1 cup Chocolate chips, optional
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. Combine flour baking powder, and baking soda. Gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, chocolate chips, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan. You may need to shield the pans with aluminum foil last 15 minutes to prevent over browning. Cool bread in pans for 10 minutes. Remove from pans, and cool 30 minutes before slicing.
Cream Cheese-Banana-Nut Muffins: To bake muffins, spoon batter evenly into 28 paper-lined muffin cups. Bake at 350° 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. Makes 28 muffins.