Posted by: marthabernie | August 15, 2015


As I’ve said on numerous occasions, you can never have too many recipes for banana bread.  Here is a recipe that uses a pound cake as its base and it’s really delicious straight out of the oven.  It also freezes well, so the last time I made it, I made two and put one in the freezer.


3-1/4 cups flour

1/2 teaspoon baking powder

1 – 8 oz. package cream cheese, softened

1/2 cup butter, softened

3 cups sugar

4 eggs

2 large ripe bananas, mashed

1/4 cup bourbon or low fat milk

1 tablespoon vanilla (yes one tablespoon, not teaspoon).

1 cup chopped pecans, toasted

powdered sugar

Preheat oven to 325 degrees F.  Grease and flour a 10 inch fluted tube pan; set aside.  Combine flour, baking powder and 1/2 tsp. salt; set aside.  In a large bowl beat cream cheese and butter with an electric mixer on medium speed until combined.  Gradually add sugar, beating about 7 minutes or until light.  Add eggs, one at a time, beating one minute after each; scrape bowl frequently.  In a bowl combine bananas, bourbon and vanilla.  Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined.  Stir in pecans.  Spread evenly in pan.

Bake for 80 minutes or until a toothpick inserted near center comes out clean.  Cool cake in the pan on a wire rack for 10 minutes.  Remove from pan; cool on rack.  Sprinkle with powdered sugar.  Serve with berries or ice cream, if desired.  Makes 12 servings.


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