Banana Nut Bread from Quick Mix
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A cream cheese banana nut bread made with homemade Quick Bread Mix, mashed banana and walnuts. One loaf slices into about 12 pieces and keeps well in the fridge or freezer.
Ingredients
- 8 oz cream cheese softened
- 1 cup sugar
- 2 eggs
- 1 cup mashed banana
- 2 cups Quick Bread Mix
- 1/2 cup walnuts chopped
Equipment
- mixing bowl
- hand mixer
- loaf pan
Directions
- Heat the oven to 350°F and grease a 9 x 5 x 3-inch loaf pan.
- Beat the cream cheese, sugar, and eggs together until light and fluffy.
- Blend in the mashed banana.
- Add the Quick Bread Mix and stir only until it is mixed in.
- Gently fold in the walnuts.
- Pour the batter into the pan and smooth the top.
- Bake for 55 minutes, or until a tester comes out clean from the center.
- Let the loaf cool in the pan for 10 to 15 minutes, then turn it out and cool fully before slicing.
Notes
Storage: leftovers airtight in the fridge up to 4 days; freeze loaf or slices up to 2 months. Use the dry mix from Quick Bread Mixes; it keeps about 3 months airtight.
Nutrition
Serving: 88g | Calories: 265kcal | Carbohydrates: 37g | Protein: 5.1g | Fat: 11g | Saturated Fat: 4.6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 288mg | Potassium: 164mg | Fiber: 1.4g | Sugar: 23g | Vitamin A: 268IU | Vitamin C: 1.7mg | Calcium: 98mg | Iron: 1.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings; Quick Bread Mix counted as baking mix (as complete pancake/baking mix). Brands and portions vary, so use it only as an approximation.
