Orange Pecan Topped Cream Cheese Banana Nut Bread Recipes

Steps:

• Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans. , Transfer to 2 greased 8x4-in. loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in each center comes out clean, 1-1-1/4 hours. Cool 10 minutes before removing to wire racks., While loaves are still slightly warm, whisk glaze ingredients. Drizzle over loaves, using a baking pan or parchment under racks to catch excess. Cool completely.

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add egg yolk and orange zest; beat until blended. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with orange juice. , In another small bowl, beat egg white until soft peaks form. Fold egg white and pecans into batter. , Pour into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the glaze ingredients in a small microwave-safe bowl. Microwave, uncovered, at 50% power for 1 minute. Stir until sugar is dissolved. Pour over warm bread. Cool for 10 minutes before removing from pan to a wire rack to cool completely.,

Steps:

• In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into 2 greased 8x4-in. loaf pans. , Bake at 325° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil; freeze. To use, thaw at room temperature.

Steps:

• Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
• In a large bowl, combine the flour, baking soda, and salt; set aside.
• Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
• Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
• Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Steps:

• Place 1 cup of the pecans in a single layer in a shallow pan.
• Bake at 350 degrees for 10-15 minutes or until toasted.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.
• Add eggs, 1 at a time beating just until blended after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
• Stir in bananas, pecans, and vanilla.
• Spoon batter into 2 greased and floured 8 by 4 inch loaf pans. Sprinkle remaining 1 cup of pecans evenly over batter in the pans.
• Bake at 350 degrees for 1 hour or until a long wooden pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil during the last 15 minutes to prevent excessive browning, if necessary.
• Meanwhile, stir together powdered sugar, orange rind, and orange juice until blended.
• Cool bread in pans on wire racks for 10 minutes. Remove bread from pans to wire racks.
• Drizzle orange icing evenly over warm bread and cool for 30 minutes on wire racks.

Steps:

• In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
• In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
• Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
• Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

Steps:

• Beat together eggs, juice, milk, sugar, vanilla, and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate 2 hrs. Melt butter in 10" x 15" x 2" pan, and arrange bread on top. Bake at 350 degrees F for 20 minutes. Sprinkle with pecans, and bake 10 minutes more. Syrup: Combine and cook over low heat. Do not boil. Cook for 10 minutes, and serve warm.

Steps:

• Beat butter and cream cheese at medium speed with electric mixer, until creamy.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, 1 at a time, beating just until blended after each addition.
• Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended.
• Stir in bananas, pecans, and vanilla.
• Spoon batter into 2 greased and floured 8 x 4 inch loafpans.
• Bake at 350º for 1 hour, or until tests clean. (Shield with foil the last 15 minutes to prevent browning, if necessary.
• Cool bread in pans on wire racks 10 minutes.
• Remove from pans, and cool 30 minutes on wire racks before slicing.
• Orange Pecan Topping:.
• Sprinkle pecans over batter before baking.
• Cool bread 10 minutes, remove from pans.
• Stir together sugar, orange juice and orange rind.
• Drizzle evenly over warm bread.
• Cinnamon-Crisp Topping.
• Stir together brown sugar, toasted pecans, flour, melted butter and cinnamon.
• Sprinle mixture evenly over batter.
• Bake and cool bread.