Woohoo, my cold is almost completely gone. Thank goodness. I can breathe again! The worst thing about a cold is when you get in bed at night, and as soon as your head hits the pillow, your nose completely plugs up.
That’s when you’re left with the eternal question: Do I try to sleep sitting up a little bit with my back resting against the headboard, or do I stay like I am and breathe through my mouth?
Of course both have their drawbacks. Unless you have one of those adjustable beds, sleeping a little bit upright might make for one heck of a long night. Therefore, I usually go for the option of breathing through my mouth. But let’s face it, that’s not much better. You just wake up with a really dry mouth/sore throat.
But those annoyances are past me now. As I type this I’m breathing in a deep, yogic breath. Ahh! 😉
And you know what else? I can taste again! You really take your sense of taste for granted until you’re so plugged up that chocolate tastes the same as roast beef…I mean…that just isn’t right. 😀
So in celebration of tasting again I bring you cream cheese banana bread. Light, delicate, moist, and perfect with a smear of butter, jam, or just as naked as when it came out of the oven. 😉
I might have to have a generous slice of this right now along with that southern pecan coffee that tasted like nothing more than air a few days ago. 🙂
- ¾ cup softened, unsalted butter
- 8 ounces softened cream cheese
- 2 cups sugar
- 2 large eggs
- 3 cups unbleached all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1½ cups mashed ripe bananas
- 1 cup chopped pecans
- ½ tsp. vanilla
- Preheat the oven to 350 degrees F. Grease two 8x4 loaf pans and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until creamy.
- Slowly add the sugar, beating until fluffy.
- Add the eggs one at a time, mixing after each addition until just blended. Set aside.
- In another bowl combine flour, baking powder, and baking soda.
- Slowly add the dry ingredients to the wet, beating at low speed until just combined.
- Stir in bananas, pecans, and vanilla by hand.
- Distribute the batter equally between the two pans and bake for 1 hour, or until a toothpick inserted in the center comes out clean. Check every once in a while to make sure the banana bread isn't browning too fast. If it is, tent it with aluminum foil.