About this recipe:I have been using this recipe for a few years now, and it remains my family's favourite for banana bread! The combination of bananas and cream cheese make this a very moist bread. The pecan and cinnamon swirl make it extra special!
115g cooking margarine or butter, softened
225g cream cheese
250g caster sugar
225g mashed bananas
1 teaspoon vanilla extract
280g plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
80g chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon
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Preheat oven to 180 C / Gas 4. Grease and flour two 20cm loaf tins.
Cream the margarine and cream cheese together. Gradually add the caster sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder and bicarbonate of soda; mix until cake batter is just moist.
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar and cinnamon.
Divide half the cake mixture between the two prepared loaf tins. Sprinkle pecan mixture over the cake batter in the tins and top with remaining cake batter.
Bake in the preheated oven until a skewer inserted in the centre of each loaf comes out clean, about 45 minutes.