Maybe it's the smell they release when they are baking in the oven. Maybe it's the fact that they are good for your health. Maybe they are just delicious. Maybe it's the fact that bananas in damned near anything are worth consuming.
There are few things I enjoy better than potassium-filled breakfasts. Last month, I had an ode to banana pancakes. And with bananas on sale this weekend, I bought more than enough to make banana chocolate bread. Most include nuts in their banana bread, but as you may have read already, I'm sans nuts in my desserts. I'm not saying there is anything wrong with other people having nuts in their desserts, so feel free to add what you'd like where you like it.
While perusing the internets for what I would consider tasty
banana bread, I encountered a few false alarms. Many claimed to be
"amazing," "fantastic," and "perfect" pastries they deemed banana bread,
and I made two failures before I found one that I said "yum" out loud
to. This one is not only edible but actually godforsaken delicious.
After preheating the oven to 350 degrees and greasing a loaf
pan, mix 1 pkg (8 oz.) of softened cream cheese, ¾ cups of softened
butter and 2 cups of sugar until it becomes a light, fluffy texture.
Beat two eggs into the mixture, one at a time, and then add ½ teaspoon
of vanilla extract and 4 smashed bananas.In a separate bowl, mix 3 cups of flour, and ½ teaspoon each of
the following: baking powder, baking soda, and salt.
Once combined,
slowly add that mixture to the creamy mixture. Fold in a handful of
chocolate chips (or the nuts of your choice: walnuts and pecans work
well with this) and bake for no less than one hour, checking it every
five minutes afterward with a toothpick until it comes out clean.
