READY IN: 1hr 20minsYIELD: 2 loaves
3⁄4 cupbutter, softened to room temperature
8ouncescream cheese, softened to room temperature
1 1⁄2 cupsgranulated sugar
1cup mashed ripe banana (about 3 large bananas)
1⁄2 teaspoonbaking soda
1⁄2 teaspoonground cinnamon
1⁄8 teaspoonground nutmeg
1⁄4 cup granulated sugar plus 2 tbsp granulated sugar
Serving Size: 1 (88) g
Servings Per Recipe:14
Calories from Fat 155 g 42 %
Total Fat 17.2 g 26 %
Saturated Fat 10.2 g 50 %
Cholesterol 72.8 mg 24 %
Sodium 311.2 mg 12 %
Total Carbohydrate49.4 g 16 %
Dietary Fiber 1.2 g 4 %
Sugars 26.9 g 107 %
Protein 4.9 g 9 %
Preheat oven to 350.Grease two 8 1/2×4 1/2 inch loaf pans (I used the wrappers from my sticks of butter).
In a large bowl, cream together the butter, cream cheese, and sugar until very light and fluffy, 2 to 3 minutes.Beat in the eggs, vanilla, and bananas.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.Stir the dry ingredients into the wet ingredients until combined.
In a small bowl, mash together the topping ingredients until combined and crumbly.
Divide the batter evenly among the prepared loaf pans.Sprinkle with the topping.
Bake for 50 to 60 minutes until the bread is nicely domed and a toothpick inserted in the middle comes out clean.
Remove from the oven and let rest in the pans for 5 to 10 minutes before turning out on a cooling rack to cool completely.
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