Healthier Southern Cream Cheese Banana Nut Bread
This delightful banana nut bread brings a healthier twist to a beloved Southern classic. Inspired by a recipe featured in Southern Living's February 2008 edition, this remake from Willie Monroe of Homewood, Alabama, uses reduced-fat cream cheese and wholesome whole wheat flour to create a lighter, yet irresistibly moist and flavorful loaf. Perfect for breakfast or as a snack, this recipe yields two loaves, making it ideal for sharing or freezing for future cravings. Just remember to bake them in two 8x4 loaf pans to ensure even cooking and that perfect crumb texture!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Pecans
1 1/4 cups (divided, with 3/4 cup toasted)
Butter
1/4 cup (softened)
Reduced-fat cream cheese
1 (8 ounce) package (softened)
Sugar
1 cup
Large eggs
2
Whole wheat flour
1 1/2 cups
All-purpose flour
1 1/2 cups
Baking powder
1/2 teaspoon
Baking soda
1/2 teaspoon
Salt
1/2 teaspoon
Buttermilk
1 cup
Mashed ripe bananas
1 1/2 cups ((about 4 medium bananas))
Vanilla extract
1/2 teaspoon
Instructions
1
Preheat the oven to 350°F. Spread 3/4 cup of pecans in a single layer on a baking sheet and toast them in the oven for 12-15 minutes, stirring after 6 minutes, until they are fragrant.
2
In a large mixing bowl, beat together the softened butter and reduced-fat cream cheese at medium speed until creamy and smooth.
3
Gradually add the sugar to the butter and cream cheese mixture, beating until light and fluffy. Incorporate the eggs one at a time, making sure to blend well after each addition.
4
In another bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
5
Gradually add the dry ingredients to the butter mixture in alternating batches with the buttermilk, starting and ending with the flour mixture. Mix at low speed until just combined.
6
Fold in the mashed bananas, 3/4 cup of the toasted pecans, and vanilla extract until evenly distributed throughout the batter.
7
Grease and flour two 8x4 inch loaf pans. Divide the batter evenly between the two pans and sprinkle the remaining 1/2 cup of toasted pecans on top.
8
Bake in the preheated oven for about 1 hour, or until a wooden toothpick inserted into the center comes out clean. If necessary, cover the loaves with aluminum foil during the last 15 minutes of baking to prevent excessive browning.
9
Once baked, allow the breads to cool in the pans on a wire rack for about 10 minutes. Carefully remove them from the pans and let cool completely on the wire racks for an additional 30 minutes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Healthier Southern Cream Cheese Banana Nut Bread.
What makes this banana bread recipe healthier?
This recipe is healthier because it uses reduced-fat cream cheese and wholesome whole wheat flour.
Where did the inspiration for this recipe come from?
It was inspired by a recipe featured in Southern Living's February 2008 edition.
Who created this specific remake of the recipe?
This remake was created by Willie Monroe of Homewood, Alabama.
What size loaf pans are required for this recipe?
You should use two 8x4 inch loaf pans.
How many loaves does this recipe yield?
This recipe yields two loaves of banana nut bread.
Can this banana bread be frozen?
Yes, it is ideal for freezing for future cravings.
At what temperature should I preheat the oven?
Preheat the oven to 350 degrees Fahrenheit.
How should the pecans be toasted?
Spread 3/4 cup of pecans in a single layer on a baking sheet and toast for 12-15 minutes, stirring after 6 minutes.
How do I mix the butter and cream cheese?
Beat the softened butter and reduced-fat cream cheese at medium speed until creamy and smooth.
When should I add the sugar to the mixture?
Gradually add the sugar to the butter and cream cheese mixture, beating until light and fluffy.
How should the eggs be incorporated?
Incorporate the eggs one at a time, making sure to blend well after each addition.
What are the dry ingredients for this bread?
The dry ingredients include whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
How should the dry ingredients and buttermilk be added?
Gradually add them in alternating batches, starting and ending with the flour mixture, and mix at low speed.
What ingredients are folded in at the end?
Fold in the mashed bananas, 3/4 cup of toasted pecans, and vanilla extract until evenly distributed.
How should the loaf pans be prepared before baking?
The two 8x4 inch loaf pans should be greased and floured.
What do I do with the remaining toasted pecans?
Sprinkle the remaining 1/2 cup of toasted pecans on top of the batter once it is divided into the pans.
How long does the bread need to bake?
Bake in the preheated oven for about 1 hour.
How can I tell if the banana bread is finished baking?
It is done when a wooden toothpick inserted into the center comes out clean.
What should I do if the bread is browning too fast?
If necessary, cover the loaves with aluminum foil during the last 15 minutes of baking.
How long should the bread cool in the pans?
Allow the breads to cool in the pans on a wire rack for about 10 minutes.
How much total cooling time is recommended?
After the initial 10 minutes in the pan, let the loaves cool completely on wire racks for an additional 30 minutes.
How many bananas are needed for 1 1/2 cups of mashed bananas?
You will need approximately 4 medium ripe bananas.
What kind of cream cheese does the recipe call for?
The recipe calls for one 8 ounce package of softened reduced-fat cream cheese.
What types of flour are used in this recipe?
The recipe uses 1 1/2 cups of whole wheat flour and 1 1/2 cups of all-purpose flour.
How much vanilla extract is used?
The recipe requires 1/2 teaspoon of vanilla extract.
Is there any salt in this bread?
Yes, the recipe includes 1/2 teaspoon of salt.
What are the leavening agents used in this bread?
The leavening agents used are 1/2 teaspoon of baking powder and 1/2 teaspoon of baking soda.
How much buttermilk is needed?
The recipe requires 1 cup of buttermilk.
What is the texture of the finished bread?
The bread is described as irresistibly moist and flavorful with a perfect crumb texture.