Cream Cheese Banana Nut Bread

We go through bananas like mad in this house so it's a rare occasion when banana baked goods make an appearance around here.  Big D won't touch them but RiGuy will eat them anytime, in any state of ripeness.  RePeet will too, so long as it's one without a sticker.  Oh AND you remove the stem part, but not the peel before you hand it to him.  But other than that... he's not picky about his bananas (he really isn't picky when it comes to food, just, um, particular. yeah let's go with that).  In fact, I had to sneak a few from the bunch as soon as I brought them home and hide them so they could meet their banana bread destiny in peace. It was so worth the sneakiness.  We're talking best banana bread I ever made here.  Even the banana hater devoured at least a quarter of this loaf. I think the addition of cream cheese really sets this recipe above the rest in my book.  It gave it the perfect texture. And it's even better the next day, if it manages to last that long.  So the next time you hide have some over ripe bananas sitting around make this!

Cream Cheese Banana Nut Bread

6 tablespoons unsalted butter, softened

4 ounces cream cheese, softened (I used 1/3 less fat)

1 cup sugar

1 egg

3/4 cups mashed banana (about 2 medium)

1/2 teaspoon vanilla extract

1 1/2 cups all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup toasted walnuts or pecans

Directions

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add egg, banana, and vanilla and mix until incorporated. In a separate bowl, combine flour, baking powder, baking soda, and salt ingredients; gradually add to butter/banana mixture and stir just until blended. Fold in nuts.  Spoon batter into a greased and floured 8- x 4-inch loaf pan.

Bake at 350° for 45 minutes 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 pan on wire racks 10 minutes. Remove from pan, and cool 30 minutes on wire racks before slicing.

Adapted from: Southern Living