Homemade for the Holidays

CinnamonCrisp-ToppedCream CheeseBananaNut Bread

This cinnamon-sweet bread by submitted by Alice M., who shares, “A family favorite. We grew up with this banana bread and we still eat it multiple times per year. Always reminds me of my childhood.”

INGREDIENTS CREAM CHEESE BANANA BREAD 3 cups Bob’s Red Mill ® Unbleached White All-Purpose Flour 1 ⁄ 2 tsp Salt 1 ⁄ 2 tsp Baking Powder 1 ⁄ 2 tsp Baking Soda 8 oz Cream Cheese, soft 3 ⁄ 4 cup Butter, room temperature 2 cups Sugar 2 Eggs

1 ⁄ 2 tsp Vanilla Extract 1 1 ⁄ 4 cups mashed Bananas (from about 4 medium bananas) CINNAMON CRISP NUT TOPPING 1 cup chopped toasted Pecans 1 Tbsp melted Butter 1 Tbsp Bob’s Red Mill ® Unbleached White All-Purpose Flour 1 ⁄ 8 tsp ground Cinnamon

INSTRUCTIONS • Preheat oven to 350°F. Lightly oil two 8 x 4-inch or 9 x 5-inch loaf pans. In a mediumbowl, combine flour, salt, baking powder and baking soda; set aside. • In a large mixing bowl, mix cream cheese and butter until soft and creamy. Add sugar and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, and vanilla extract and mix until smooth. Add flour mixture in portions, alternating with mashed bananas, stopping to scrape down the sides and bottom of the bowl between additions. Mix until smooth. • For the topping, combine pecans, melted butter, flour and cinnamon in a small bowl until pecans are evenly coated. • Portion batter evenly between prepared loaf pans, about 2 1 ⁄ 2 cups per pan. Smooth batter and sprinkle with topping, gently pressing the topping into the batter. Bake until a toothpick inserted in the center comes out clean, about 60 minutes. • Let cool in pans at least 20 minutes before unmolding. Slice and serve when cool or almost cool. Makes 2 loaves, about 24 servings.

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