Friday, April 13, 2012

Recipe of the Week

Remember that little thing called Recipe of the Week that I do don't even come close to doing on a weekly basis? 

The last one was exactly thirteen weeks and three days ago. But this recipe I am sharing with you today, and actually the two I have in the works as well, will more than make up for my inability to share anything taste-worthy with you for the last three months. 

Today's recipe: Banana Bread. 

I know, I know, it doesn't sound very exciting. There are a thousand and one banana bread recipes out there. Trust me. I've searched. I went on the hunt to find the most amazing, soft, rich, flavorful banana bread ever made. A lot of recipes claimed to the best, but I was skeptical. I wanted something different. Something new.

And then I remembered my lovely friend Britney mentioning the secret to her banana bread so I typed it in Google, found a recipe that looked similar and made one of the best banana breads I have ever had in my life. 

It's got cream cheese. Need I say more. 

Never mind the blurry iPhone pics please. I just got my camera back yesterday after my sister mailed it to me a month ago. I'll explain that one later...

I "healthed" it up a bit by using low fat cream cheese, cutting back the sugar, and using a mixture of all purpose and whole wheat flour but it tasted just as amazing as it would have been "unhealthified". 

Oh, and I upped the bananas which was a major plus in flavor in my opinion.  

Okay, the streusel topping wasn't the most healthy addition but it sure was worth it. Just don't let your butter get to soft when your making the crumb mixture and don't forget to put it on and then suddenly remember halfway through the baking process and put it on or else it will come out funny looking like mine.  

The recipe calls for two loaf pans which I have, but unfortunately they are stuck together. 

So I made a loaf and divided the rest up into muffins. Fortunately, I did not repeat my streusel error with the muffins and they came out much more normal looking. 

If only we still had some around....Luis and I could not get enough of this. The loaf and the 16 muffins were gone in 3 days. Not even joking. My husband has this amazing ability to eat large amounts of carbs and not have it affect him one bit. It's really unfair.

If you're a normal portion eating household of two, you may need to freeze a loaf for a later date. Either way, you need this recipe in your box.  

Guten Appetit!

Cream Cheese Banana Bread
Adapted from Bake or Break 

1 1/2 cups Flour
1 1/2 cups Whole Wheat Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Cinnamon
3/4 cup Butter, at room temperature
8 ounces Low Fat Cream Cheese, at room temperature
1 cup Sugar (you could probably even reduce this a bit more)
1/2 cup Brown Sugar
2 large Eggs
4 1/2-5 VERY RIPE Bananas, smashed
1 teaspoon Vanilla
Preheat oven to 350 Fahrenheit (175 Celsius). Grease two large loaf pans or fill a muffin tin with liners. 

In a medium-sized bowl, whisk together the flour, whole wheat flour, baking powder, baking soda, and cinnamon. 

In a large bowl, beat together the cream cheese and butter until creamy. Add in the sugars and beat until light and fluffy. Add eggs, one at a time, blending well after each addition.

Gradually add in the flour mixture and mix until just combined. Stir in the smashed bananas and vanilla. 

Pour into the greased pan or muffin tin and top with streusel (see below). Bake for 50 minutes to 1 hour, or until a toothpick inserted comes out clean.

For the Streusel: 
Recipe from Simply Scratch

4 tablespoons Unsalted Butter, cold
1/3 cup Flour
1/4 teaspoon Cinnamon
1/3 cup Brown Sugar
1/3 cups Nuts, chopped

Blend butter, flour, cinnamon and sugar until crumbly. Add in the nuts. 


Anonymous said... Best Blogger Tips

Yummmm, can't wait to try it!

Charissa Steyn said... Best Blogger Tips

oh my!! i've got a freezer full of over ripe bananas gonna definitely try this one- sounds delicious!

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