Cream Cheese Banana Bread

This banana bread is terrible for you but he not busy being born is busy dying.

Oven 350 degrees.

Butter up a bread loaf pan.

WET TEAM:
Cream a cup of sugar and a stick of butter.

Margarine works fine.

Add two eggs. Mix it up good.

DRY TEAM:
Mix a teaspoon of baking soda and a teaspoon of salt into a cup and a half of regular flour.

Mix dry stuff into wet stuff.

FLAVOR TEAM:
You need a couple of bananas that are super ripe. Mash them up into a gross banana paste. You can use less ripe bananas but you’ll have to mash them more. 2 bananas is roughly 1 cup of banana paste. That’s how much you want.

You need half a cup of cream cheese. Half a cup is 8 oz, ie the amount in one of those cardboard boxes of Philadelphia cream cheese. You can use Neufchatel too; it has 1/3 less fat and tastes the same. At least it does when it’s all mixed up in a banana bread.

Also you need a teaspoon of vanilla.

Mix the flavor team in. Mix that mixture until the cream cheese is fully incorporated. I am pretty sure you can’t mix it too much.

Put that mixture in the pan. Bake it until a toothpick comes out clean, about 1 hour 10 minutes. Let it cool blah blah.

When it’s first out of the pan it’ll be all crusty, which is great if you love crustiness. Then you let it cool off and put it in a bread bag and the next day the crust will be suffused with moisture. I guess this is probably how every banana bread is. Thank you for your time.

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