Welcome to my corner of the world. Here’s a comfy seat. Be comfortable.
The cream cheese banana nut bread has about three more minutes in the oven. I’m so glad you stopped by.
Would you like honey or sugar in your tea? This is a favorite tea of mine, Honey Bush by TAZO. It’s an African tea, dark, robust and without caffeine. Friends who are giving up coffee or caffeine after 2 p.m. fined the Honey Bush a good flavorful transition. I like it any time because it tastes good.
I hope you like being adventurous with trying different teas. Down sizing my tea cabinet has been a challenge. However, there are plenty of green teas, black teas and oolong teas besides herbal drinks to share.
There’s the ding. The quick bread is ready. I’ll slip her on a cutting board and we’ll enjoy her while she’s nice and warm.
This recipe has been a reliable friend. She’s easy to make. I’ve served her at teas and at breakfast with over night house guests. I’ve packed her up to take to office meetings that needed a friendly touch and wrapped her with a tea towel for new neighbors as a welcoming gift.
Cream Cheese Banana Nut Bread
1 cup sugar 2 eggs
1 (8oz) pkg. cream cheese 2 cups Bisquick mix
2 to 3 ripe bananas ½ cup pecans, chopped
Preheat oven to 350 degrees. Grease a loaf pan or spray with PAM vegetable spray.
In a mixing bowl, cream sugar and cream cheese until smooth. Beat in bananas and eggs. Add Bisquick mix and nuts. Stir until dry ingredients are moistened. Bake for 60 minutes or until an inserted tooth pick comes out of the loaf clean.
If browning to fast, cover with foil the last 15 minutes.
• The loaf freezes well and can be made the day ahead with the same moist goodness the second day.
Enjoy and stop by again. The tea kettle is always on the back burner to serve you.
Comments are always welcome, too.