...and if you don't, then you're not anyone! Just kidding. But this banana bread is seriously awesome. The cream cheese makes it moist and delicious.
As college students, we tend to be forgetful. This means food (including bananas) will occasionally go bad. However, overripe bananas are the best for banana bread because they have the most banana flavor! That's why I started making it this year, and it was instantly a hit with my roommates (and neighbors! Our 2 1/2 year old neighbor Elena proudly ate 3 muffins in about 5 minutes, impressive!)
The other night my roommate's mom called us freaking out because she had an epic banana bread failure. To quote her mom, "the batter is baking over the pan, everything tastes like sugar, and I added an extra egg because I like egg but I don't know if that was a good idea." No fear Heidi, I have a foolproof recipe for you!
Cream Cheese Banana Bread with Orange Glaze
3/4 c. butter (softened)
1 package (8 oz.) plain cream cheese
2 cups sugar
2 large eggs
3 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
1 1/2 c. mashed bananas (usually about 2 bananas)
1 c. chopped pecans (toasted)
3 tbsp. fresh orange juice
1 c. powdered sugar
1. Spread chopped pecans on baking sheet and lightly toast them.
2. Cream together butter and cream cheese at a medium speed in an electric mixer.
3. Gradually add sugar to butter and cream cheese until mixture is fluffy.
4. Add eggs one at a time until just blended.
5. Combine flour, baking soda, baking powder, and salt and add to mixer.
6. Add mashed bananas, pecans, and vanilla.
7. Pour batter into two 8' x 4' loaf pans (greased and floured/breadcrumbed) or two muffins pans (greased or with liners).
8. Bake at 350° F for one hour (for loaves) or 20-25 minutes (for muffins) or until toothpick inserted in the center comes out clean.
9. Mix together orange juice and powdered sugar and pour over warm bread/muffins. Sprinkle a few more toasted pecans on top if desired.
Makes 2 loaves or 24 muffins.
ps. shoutout to my sous-chef Karen and photographer Elisa and my #1 taste tester Danielle :)