This is my families favorite banana bread recipe. The glaze and streusel just make this bread so yummy. You can try other types of pans too. We like using a Christmas cake pan over the holidays.
The bestest moistest banana bread
- 2 large eggs
- 1 cups sugar
- 1 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1 (8 ounce) package cream cheese, creamed
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 3/4 cup butter (plus 2 additional tablespoons)
- 3 cups flour
- 1 1/2 cups mashed bananas (3 or 4 medium)
- 1/2 teaspoon salt
- 1 cup chopped toasted pecans (optional but highly recommended)
- 1/8 teaspoon cinnamon
- For Streusel
- 1/2 cup packed brown sugar
- 1/2 cup chopped toasted pecans (optional but highly recommended)
- 1 tablespoon flour
- 1 tablespoon butter (melted)
- 1/4 teaspoon cinnamon
- For glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- In a small frying pan heat the pecans with a tablespoon of butter and 1/8 teaspoon of cinnamon for a few moments. You want them warmed, not burned. Stir gently. Remove from heat and allow to cool completely before roughly chopping.
- Preheat oven to 350º.
- Cream the cream cheese with an electric beater.
- Add the 34/ cup of butter and cream together until smooth
- Add sugar 1/2 cup at a time, and beat until light and fluffy.
- Add eggs, one at a time, and beat until blended.
- Add the baking soda, baking powder, and vanilla. Beat well
- Add flour 1/2 cup at a time beating at low until just blended, or use a wooden spoon
- Stir in bananas and pecans
- Spoon batter into 2 greased and floured 8x4 loaf pans , or 4 small mini loaf pans
- Batter should be no more than 3/4 of the way up or it may overflow in the oven
- Batter will be thick
- Now make the streusel
- In a small bowl add the brown sugar, flour, cinnamon and stir together
- Melt the butter in a small saucepan and pour over the flour/sugar mixture. Stir together.
- Sprinkle mixture over the bread and press down slightly. Run a knife gently through to incorporate some streusel into the bread
- Bake for 1 hour or until a wooden pick inserted in center comes out clean. For smaller pans, start at 40 minutes, then check every 5 minutes until done.
- These can burn, so you can add an aluminum foil tent when there's around 15 minutes bake time left.
- When done, place these on a wire rack or trivet to cool for 10 minutes.
- While cooling make the glaze
- Add 1/2 powdered sugar to a small mixing bowl or large measuring cup. Start by adding 1 tablespoon of milk. Mix with a fork or whisk. Add very small quantities of remaining milk until you have a medium thick smooth glaze.
- Remove the bread from the pans and place on a plate or on more aluminum foil. Using the fork or whisk, drizzle glaze over the still slightly warm bread.
- allow read to cool another 20-30 minutes before serving.
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