Yes, we have no bananas!!

I have a few bananas, actually, still left in my freezer. Yesterday I went to a really fun Christmas workshop that my SU demo and friend held at her house. We had several projects to choose from and this is one I made a few of, a bread or goodie box! I had the box but nothing to put in it , so spent the afternoon baking up a few loaves of my favorite banana bread. I am going to include the recipe below, just in case anyone wants to try it.

This was a pretty easy project to make...but I don't have the exact directions.. I really like that it used only one sheet of paper, and then your designer paper was minimal since it only accented the panels. I like to give home baked treats at Christmas so this was a good one for me.

I just kept my loaf of bread in the little foil pan, but it was a bit big for it, so I might remove the next ones from the pan first, and just wrap in clear wrap and tie a pretty bow on it!

The picture isn't the best...we have snow outside...do you remember my last snowman post stating I could wait awhile?? Well, the next day we were hit with snow and ice, and that is early for October. It didn't make for the best lighting and two of my desk lights are out and have to be replaced before I can stamp or take pictures in my stamp room!

Okay here is the recipe from Southern Living. This bread comes out almost the consistency of pound cake and is a whiter version than most...I like the creaminess of it.

Cream Cheese Banana-Nut Bread

3/4 Cup butter, softened

1 (8oz) cream cheese, softened

2 cups sugar

2 large eggs

3 Cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3-4 very ripe bananas, mashed (1 1/2 cups)

1 cup chopped pecans or walnuts, toasted

1/2 tsp vanilla

Beat butter and cream cheese at medium speed with an electric mixer until creamy.

Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients in separate bowl; gradually add to butter mixture, beating at low speed just until blended. Stir in mashed banana, pecans, and vanilla.

Spoon batter into 2 greased and floured 8 x4 inch loaf pans.

Bake at 350 for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan. You may need to shield with foil the last 15 minutes to prevent over browning.

Cool bread in pans on wire racks 10 minutes. Remove and cool 30 minutes on wire racks before slicing. Yields 2 loaves.
Thanks for popping in, and I'll share a couple of the other projects in the next few days here. Happy Stamping!