Sunday, March 7, 2010
I'll probably end up posting a lot of stuff about my fun times in the kitchen. Hope you don't mind! Today I made Cream Cheese Banana Bread and Horchata for a delicious afternoon snack with Luis!
Below is the recipe I used for the banana bread:
1/2 cup margarine, softened
1 (8 ounce) package cream cheese, softened
1 1/4 cups white sugar
1 cup mashed bananas
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup chopped pecans
2 tablespoons brown sugar
2 teaspoons ground cinnamon
Cream the butter or margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and soda; mix until batter is just moist.
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.
The Horchata was a little less home-made, but just as good and very creamy smooth! (it almost tastes like a milkshake when it's real cold!) I put too packets of tang-horchata mix in two liters of liquid. (one can of evaporated milk, some water and a little regular milk)