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This cream cheese banana bread has lots of banana flavor and a nutty texture. And with help from our pros, now it’s lighter, too! Beverly Sprague — Baltimore, MD
Nutritional Facts 1 slice equals 235 calories, 10 g fat (4 g saturated fat), 34 mg cholesterol, 157 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Lightened-Up Special Banana Bread in Simple & Delicious January/February 2010, p46
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Reviewed on Jan. 08, 2011 by lesahueser
I used regular cream cheese. My husband said this is the best banana bread I have ever made.Yummy, yum, yum!I need to get this put away so I quit snitching pieces.
I used regular cream cheese. My husband said this is the best banana bread I have ever made.
Yummy, yum, yum!
I need to get this put away so I quit snitching pieces.
Reviewed on Jan. 08, 2011 by brendalikesbaking
Whoops! forgot the stars! First time rating thats how good this was.
This is so moist and good. My husband is very picky and he liked it very much. Not at all crumbly. I loved it!
Reviewed on Jan. 06, 2011 by shannaj104
This is sooo yummy! Will make again and will also pass along recipe. It is super~
Reviewed on Jan. 06, 2011 by Regi M
I don't buy reduced fat products (okay you whiners, keep it down!). The recipe was great with regular cream cheese, but like the idea of orange juice and zest in the glaze, so next time will leave out the nuts and add a tablespoon or more of zest to the batter and possibly some cinnamon and will try raisins or currants too, another time. My mother and her six sisters grew up on a farm, always used whole products and seldom, if ever bought modified products or processed foods or mixes. My mother, the best cook of the bunch and the two sisters who were best known for their culinary expertise all lived into their 90th year. There are cousins well into their 90's including one who ran a restaurant - making everything from scratch, who is 96 and going strong. I don't need to flaunt my professional status or years in university to give credence to my decision to make a recipe or not. I wish those of you who would NOT make a recipe because of your own likes or dislikes or perceptions about the "healthy" aspect of a recipe would refrain from commenting at all!!! I do not have a mono diet and am perfectly capable of deciding how much, if any, of an item I want to eat. As a serious cook, I think you whiners have just convinced me reading others' comments is NOT worth the aggrevation!
Reviewed on Jan. 04, 2011 by mnlorraine
What is wrong with all you people out there that complain about a recipe. If you don't like it, just don't make it.
Reviewed on Jan. 04, 2011 by novembermember
I had about ten pounds of bananas and some cream cheese. I was wondering if this combination would work just as the recipe popped up.I already went through the whole banana list,pie pudding,muffins etc. Glad it was so good.
Reviewed on Jan. 03, 2011 by carolteach4
I wouldn't make it in the first place. I'm sure it's delicious, but there is too much fat.I am a school teacher, and one of my PTO moms brought her banana bread to a meeting. It is delicious and very healthy.Here it is:Mash 3 large or 4 medium very ripe bananas.Stir in 3/4 cup of sugar, 1/4 cup of eggbeater or similar product, and 1/4 cup of canola oil.(I have also used extra light olive oil.)In a separate bowl measure 1 and 1/2 cups of flour. I often use one cup all-purpose and 1/2 cup whole wheat. Stir in 1 tsp. baking soda and 1/2 tsp. salt. Stir the dry ingredients into the wet and mix just until combined.Set the oven for 350 degrees. If making a loaf, bake for about an hour or until the center feels firm to the touch. I usually use a pan that has 9 small loaves, and I bake those about 18 to 20 minutes.Optional: Add 1/2 cup of chopped walnuts - the best nut for Omega 3'sThe recipe is rich, moist, and delicious and really quite modest in fat.
I wouldn't make it in the first place. I'm sure it's delicious, but there is too much fat.
I am a school teacher, and one of my PTO moms brought her banana bread to a meeting. It is delicious and very healthy.
Here it is:
Mash 3 large or 4 medium very ripe bananas.
Stir in 3/4 cup of sugar, 1/4 cup of eggbeater or similar product, and 1/4 cup of canola oil.(I have also used extra light olive oil.)
In a separate bowl measure 1 and 1/2 cups of flour. I often use one cup all-purpose and 1/2 cup whole wheat. Stir in 1 tsp. baking soda and 1/2 tsp. salt. Stir the dry ingredients into the wet and mix just until combined.
Set the oven for 350 degrees. If making a loaf, bake for about an hour or until the center feels firm to the touch. I usually use a pan that has 9 small loaves, and I bake those about 18 to 20 minutes.
Optional: Add 1/2 cup of chopped walnuts - the best nut for Omega 3's
The recipe is rich, moist, and delicious and really quite modest in fat.
Reviewed on Jan. 03, 2011 by Bergie_the_Swede
Hey LuvBakin, they never said it was "light." They said it's "lightened-up" or a "lighter" version of the original. You should lighten-up too.
Reviewed on Jan. 03, 2011 by angelcocoa
Nutty and light.
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