Baking weather?

     Yesterday, while running to the grocery store, something bright orange caught my eye. What?! PUMPKINS! Tons and tons of pumpkins lining the outside of Kroger. For 2.3 seconds I forgot that it was 85 degrees outside and let myself drift into fall. Immediately, regardless of the weather, I had to bake. I'm not ready for pumpkin pie or sugar cookies but I had seen this recipe floating on blogs and Pinterest and knew I just had to. Not only was it super simple but it made the house smell amazing! 

Plus, it's a Southern Living recipe... how bad could it be??

Cream Cheese Banana Bread

Source: sugarandspice-celeste.blogspot.com via Natasha on Pinterest

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract

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; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.


Make it. You'll love it.