Banana Bread with Cream Cheese & Strawberries
Shared with me by: Emilee (my niece)
The tartness of the fresh berries and the sweetness of the bananas is a great combination. Great way to use freshly picked strawberries
Ingredients
- ¾ c. butter, softened
- 8 oz. low-fat cream cheese, softened
- 1½ cups white sugar
- 2 large eggs
- 3 c. unbleached all-purpose white flour
- ½ t. baking soda
- ½ t. baking powder
- ½ t. salt
- 1 t. vanilla
- 1 c. mashed bananas (approx.2 large or 3 small)
- 1½ c. chopped fresh strawberries
- 1 Tbls. white flour
Instructions
Grease and flour two 8-1/2 x 4-1/2 x 2-1/2-inch loaf pans, and set aside. *You can also make 1 medium-size loaf and 3 mini loaves.
Cream the butter and cream cheese together with an electric mixer. Gradually add the sugar, beating well to combine. Add the eggs, one at a time, beating well after each addition.
In a large bowl, whisk together the flour, baking soda, baking powder and salt. Gradually stir the flour mixture into the butter/cream cheese mixture, mixing just until combined.
Add the vanilla and mashed bananas, mixing on low speed to incorporate.
Sprinkle flour over strawberries and add them to batter. Fold them in by hand until they are fully incorporated.
Divide batter between the prepared pans, spreading evenly with a spatula.
Bake for 1 hour at 350 degrees, until a cake tester inserted into the center of each loaf comes out clean (you may need to shield with foil for the last 15 minutes of baking to prevent over-browning).
Remove pans to a cooling rack, and cool bread in pans for 10 minutes before inverting directly onto racks to cool completely.
NOTE: Bread is delicious warm, but make sure to allow at least 30 minutes after taking the loaves out of the oven before slicing with a serrated bread knife to ensure nice, pretty slices!