This recipe came from my good friends, Bev and Ken Corbet, of Ravenwood Lodge. Bev is a fabulous cook, so I knew this bread would be moist and delicious. Sometimes I chop maraschino cherries and add to the batter for color and an extra bit of sweetness.
3/4 cup unsalted butter, softened
8 oz. pkg cream cheese, softened
2 cups granulated sugar
2 large eggs
3 large very ripe bananas, mashed (1 1/2 cups)
1 tsp. pure vanilla extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup toasted chopped pecans, divided use
1 cup powdered sugar
Zest of 1 orange
Pinch of kosher salt
3 Tbs. orange juice
Preheat oven to 350 degrees F.
In a separate bowl, combine flour with baking powder, soda, and salt; set aside.
In a large mixing bowl, use an electric mixer to cream butter with cream cheese and sugar until very soft; beat in eggs, one at a time, then beat in mashed bananas and vanilla.
Using a spatula, gently fold in dry ingredients and 3/4 cup pecans.
Cut a sheet of parchment paper the length of each bread pan and place parchment paper into each one, creating a “sling”, with ends hanging down over the long edges of each pan. Spray each pan and the parchment paper with non-stick baking spray, then divide batter between them.
Bake, uncovered, for 50-60 minutes, or until toothpick inserted at center comes out clean.
While bread is baking prepare glaze. In a bowl, whisk all ingredients until smooth; pour over hot bread. Cover bread pans with foil and let cool completely.
When bread is cool, use a knife to loosen bread from ends of each pan, then use parchment paper “slings”to remove each loaf from pan.
This bread freezes well. Wrap in plastic wrap, then in heavy-duty foil to freeze. Will keep in freezer for up to 6 months if wrapped tightly.
Now You’re Cookin’,