Before I got pregnant with my son I didn’t care for bananas at all. It wasn’t the taste but the texture. However when I was pregnant, I constantly craved them. One night the craving was so strong I decided I was going to make banana nut bread from scratch. Go big or go home, right? That’s when I found the Sugar & Spice by Celeste recipe and I’ve been using it ever since, with my own little twist. It’s truly the best banana bread I’ve ever had. I know that you’ll love it. Also this recipe makes two loaves of this delicious goodness. So you can give one to a neighbor/friend or you can keep them both for yourself. 😀
3/4 Cup of Butter, Softened
1 (8oz) Pack of Cream cheese, Softened
2 Cups of Sugar
2 Large Eggs
3 Cups of All Purpose Flour
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1.5 Cups of Mashed bananas (4 Ripe Bananas)
1 Cup Chopped Pecans, Toasted
1 Cup Chocolate Chips
1 Tsp Cinnamon
1/2 Tsp Vanilla Extract
Baking Tips: Toast Pecans at 350 degrees for 5 minutes. Also if you’re like me you never have ripe bananas, you can throw those in the oven at 350 degrees until ripe.
With an electric mixture beat the butter and cream cheese together until creamy. Then slowly add the sugar to the mix until it’s fluffy. Next add the eggs one at a time, beating until blended. Gradually add the flour and the rest of the dry ingredients to the mixture at a low-speed. You’ll stir in the bananas, vanilla, chocolate chips, and 3/4 of the pecans. Spoon the batter into 2 greased and floured 8X4 loaf pans. Then put the rest of the pecans on top of the batter.
Bake at 350 degrees for 1 hour or until you can stick a wooden pick or fork in it and it comes out clean. (The sides will also be pulled away from the pan.) Then cover with aluminum foil and bake for an additional 15 minutes. Cool bread in pans for 10 minutes. Then remove it from the pans and let cool for 30 minutes. Slice and Enjoy!