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 medium mixing 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 dry ingredients into wet ingredients, then add 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 the pans.
Bake, uncovered, for 50-60 minutes, or until toothpick inserted at center of each loaf 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 has cooled, use a knife to loosen from the ends of each pan, then use parchment paper “slings”to lift each loaf from its 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.