- Servings: 8-10
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
|1 cup||Self-rising Flour|
|½ cup||Self-rising Cornmeal|
|½ cup||Unsalted Butter, softened|
|4 oz||Cream Cheese, softened|
|½ cup||Packed Light Brown Sugar|
|½ cup||Granulated Sugar|
|1 tsp||Vanilla Extract|
|¼ tsp||Almond Extract|
|¼ tsp||Freshly Grated Nutmeg|
|¾ cup||Mashed Very Ripe Bananas|
|½ cup||Chopped Pecans|
Heat oven to 350F. Spray 8 1/2 by 4 1/2-inch loaf pan with cooking spray; set aside.
Whisk together the flour and cornmeal; set aside.
Using mixer on low speed, cream together the butter and cream cheese in large bowl until blended. Gradually add both sugars, beating until light and fluffy. Beat in vanilla,almond extract, nutmeg and egg, mixing well. Slowly add flour/cornmeal mixture, beating on low speed until just blended. Stir in bananas and pecans. Spoon batter into prepared pan.
Bake for about 1 hour or until toothpick in center comes out clean and sides sides began to pull away from pan. Cool in pan on wire rack for about 5 minutes. Remove from pan and cool before slicing.
This bread tastes even better the next day. If desired, serve with a dollop of whipped cream that has been dusted with grated nutmeg.