WBOC’s Director of Creative Services, Mary Borger, joins us in the Kirby and Holloway Kitchen to make on of her Aunt Boo’s famous recipes.
Mary shows us how to make Aunt Boo’s Banana Nut Bread.
Aunt Boo’s Banana Nut Bread
- 1/4 c butter, softened
- 1 8oz pkg Cream Cheese, room temperature
- 1 cup Sugar
- 1 cup Bananas (about 4 depending on size)
- 2 Eggs
- 2 1/4 cups Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1 /2 tsp Nutmeg
- 1/4 tsp Salt
- 1 cup Nuts (Pecans or Walnuts)
- 3/4 cup Chocolate Chips (optional)
- 1 Banana, sliced diagonally
- Cinnamon Sugar
Set oven to 375. Spread nuts in single layer on a baking sheet. Toast in oven for 8 minutes. Once cooled, chop coarsely. If bananas are not ripe, break into large chunks and microwave for 5-6 minutes on high. Grease and flour two 8″ loaf pans. Sift all dry ingredients. Cream butter, cream cheese, and sugar. Add bananas and eggs. Add dry ingredients. Mix in nuts. If adding chocolate chips, reduce nuts to 3/4 cup. Also, make sure bananas have cooled unless you want more of a chocolatey bread versus chips in the bread. Divide evenly into the two loaf pans. Decorate top with sliced bananas and sprinkled cinnamon sugar. Bake 45 or until done.Cinnamon Honey Butter
- 1/2 cup Butter, room temperature
- 1/2 Honey
- 1/4 cup Powdered Sugar
- 1 tsp Cinnamon
- Pinch of Salt
Mix all ingredients. Adjust honey, sugar, and cinnamon to your taste preferences.
