Banana Nut Bread W/four toppings

Banana Nut Bread W/four toppings
One batter, four toppings, unlimited oohs and aahs.


I made the Pecan one drizzled with the orange powdered sugar, Yummy!!!

Banana-Nut Bread

Wow, this bread is amazing" and "it's better than my recipe" were the phrases of praise that came from the Foods staff when Test Kitchens Professional Pam Lolley tested each version of Cream Cheese-Banana-Nut Bread. The cream cheese in the batter provides a melt-in-your-mouth texture and a slightly tangy flavor, while extra-ripe bananas are the secret to sweetness. Speedy to mix, the batter bakes in loaves or muffin cups. Add anyone of the toppings, and you'll go faint with pleasure after the first divine bite.

CREAM CHEESEBANANA-NUT BREAD

MAKES 2 LOAVES
PREP: 15 MIN., BAKE: 1 HR., COOL: 40 MIN.
Warm bread is yummy, but to get perfect
slices, let bread cool 30 minutes, and cut with a serrated or electric knife.
3/4up butter, softened
1 (8-ounce) package cream cheese,
softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas
(1 1/4 pounds unpeeled bananas,
about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon 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, I 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 8- x 4-inch loafpans.
BAKE at 350 for I hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans,
and cool 30 minutes on wire racks before slicing.

WILLIE MONROE, HOMEWOOD, ALABAMA

CREAM CHEESE-BANANA-NUT MUFFINS:
To bake muffins, spoon batter evenly into 24 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 on wire racks. Makes 24 muffins. Prep: 15 min., Bake: 25 min.

ORANGE-PECAN- TOPPED CREAM CHEESE-BANANA-NUT BREAD: Prepare bread batter as directed,
andd 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 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread or muffins, and cool 30 minutes on wire racks.

TOASTED COCONUT-TOPPED
CREAM CHEESE-BANANA-NUT BREAD:
Prepare and bake bread or muffins in desired pans. While bread is baking, stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread or muffins from oven and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
MARY HAWKES PRESCOTT, ARIZONA

CINNAMON CRISP-TOPPED
CREAM CHEESE-BANANA-NUT BREAD:
Prepare bread batter as directed, and spoon into desired pans. Stir together 1/2 cup firmly packed brown sugar; 1/2 cup chopped, toasted pecans.l tablespoon all-purpose flour; l tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.

PEANUT BUTTER STREUSEL-TOPPED
CREAM CHEESE-BANANA-NUT BREAD:
Prepare bread batter as directed, and spoon into desired pans. Combine 1/2 cup plus 1 tablespoon all-purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.