Our Favorite Banana Bread

We never seem to have enough bananas in our house.  But we are particular about what bananas we eat.  They have to be firm but not green and without spots.  I've quit buying bananas from our local retail warehouse.  Even if they look firm and slightly green, they are already ripe and mushy once peeled.  Unfortunately I too often forget that and am tempted by a picture perfect bunch.  Don't judge a banana by its cover.

So, you ask, what do I do with a bunch of over~ripe bananas?  What most people do. I make banana bread.  In addition to being particular about bananas, mouths in my house are quite particular about banana bread.  No nuts, no chocolate chips, just bananas. This is a simple bread, but much moist and flavorful.

My five year old stated, "This bread tastes like bananas."  Great!  That's what it is supposed to taste like.  It makes an excellent gift or a nice addition to your continental breakfast.  Serve it with a bit of butter or cream cheese {though it is delicious on its own}.

Favorite Banana Bread

8 oz cream cheese, softened
1/4 c butter, softened
1 cup brown sugar, not packed
2~3 ripe bananas, mashed
2 eggs
1 tbsp vanilla
2 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda

Preheat oven to 350F.
Blend cream cheese, butter and brown sugar together. Add bananas, eggs and vanilla; blend well. Combine flour, baking powder and baking soda in separate bowl and whisk to combine. Stir flour mixture into banana mixture. Spread in a large greased loaf pan. Bake at 350F for 50~65 minutes. Cool in pan for 15 minutes before removing.

Notes
*To remove from pan easily, make certain bread is not hot before inverting pan.  Loaf should easily slide out.
*If you  want more banana flavor and an even moister bread {more like cake}, use 3 bananas whereas 2 gives you a more traditional bread texture and flavor.
*The bread gets quite dark on the top.  It isn't burnt. Just remember that it isn't done when it is slightly golden.