a sweeter twist on banana bread

As I begin writing this post, I am enthused about the possibilities that 2012 will bring for you and for me!  I also feel a little guilty about making a different banana bread recipe.  Making my mother’s recipe has been a tradition for years, but when I came across the banana recipe I’m about to share with you, I was intrigued! Sharing the news of where and when I found this recipe is a pleasure!  It’s no secret that I love hanging out in the periodical section of a Barnes & Noble, Books a Million or any other lovely bookstore or library.  I was doing just that during my Christmas break from school, browsing one of my favorite magazines, Where Women Cook, when, what to my wondering eyes should appear, but a new twist on a recipe I’ve made for years.  I bought the magazine and made plans to prepare this Frosted Banana Nut Bread at my earliest convenience.  It is yummy, to say the least!

 This has become my favorite pan for baking 
bread.  I can’t tell you the brand, because 
I bought it at a flea market and it did not
have a label or company name anywhere.
It’s longer and narrower than a regular
baking pan.  LOVE IT, because it gets
the middle done…without leaving 
a gooey center.  I just can’t say 
enough good about this lovely pan!
I forgot to mention…
Spray your pan with baking spray.

1 cube butter
2 eggs
1 cup sugar
1 teaspoon vanilla
8 oz. cream cheese, softened 
1/2 cup chopped walnuts
3 medium bananas, mashed
1/2 cup white chocolate chips
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
8 oz. cream cheese, softened
1 teaspoon vanilla
2 1/2 cups powdered sugar

 Combine butter, eggs and sugar in
mixing bowl.  Beat until creamy.
 Add vanilla, cream cheese, nuts, 
 and white chocolate chips (this is the 

sweeter twist part). 

 Mix thoroughly.  Add remaining
ingredients and mix again.

 Pour dough into prepared pan.
Bake and cool.

 Topsy turvy version

 If you have figured out how to keep
a good, baked loaf of bread from cracking….

 Frosting..cream cheese,
vanilla, powdered sugar

 Dollop…love that word!

One last look at that frosting.  It’s the best!

SOURCE:  Kathy Petersen (Where Women Cook) Winter 2012


  1. The Brunette Librarian says:

    Wow! That one looks really really good 🙂 Love the last picture!!!

  2. Lisa in NY says:

    Regarding the butter, what is a cube?? 🙂

  3. Missouri Farm Chick says:

    I was intrigued when I saw the word "cube" in the description of butter. I figured it was the same thing as a stick of butter, but I Googled it to make sure…and that was it – 1 stick or 1/4 cup of butter. Thanks for asking! I meant to include that information as a part of the post.