I got this banana bread recipe a very long time ago so I cannot remember where I got it. I wrote down the recipe and filed it away. I found it again when I was searching for a recipe to use the ripe bananas I had recently placed in the freezer. I made the recipe today but doubled it. The bread was so moist I will keep this one as my favorite. The recipe said it would make one loaf but I always make muffins The doubled recipe made 24 nice size regular muffins. The recipe I am posting here is the original recipe.
1Preheat oven to 350 degrees.
Grease your muffin tin. I used papers and sprayed them with cooking spray. (You could probably line with parchment for easy removal).
2In a separate bowl, Mix the baking powder, baking soda, sea salt and flour in a large bowl.
3In your mixing bowl beat the room temperature butter until light and creamy. Add room temperature cream cheese and continue to beat until well combined and light. Add brown sugar to butter and cheese and continue beating for about 4-5 minutes.
4Add the egg and beat until completely combined. Add the mashed bananas. If using frozen bananas, thaw completely, mash and add any liquid that comes from the bananas into the bread mixture. Beat until combined.
5Add flour mixture a little at a time beating after each addition. If using pecans or nuts, fold into batter now. I mixed in pecans in half the batter. Pour into loaf pan or muffin tins.
Recipe says loaf will bake in 40-55 minutes. I began checking muffins at 18 minutes and they were ready between 20 and 23 minutes.
6Bread is ready when knife inserted in center comes out clean. Look at the picture, Prior to baking, I placed a half a pecan on the banana muffins with nuts so I could distinguish them from the ones without.
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