I don’t like bananas…but I LOVE this banana bread.
Quick Banana Bread
250g cream cheese, softened
1 cup raw sugar
3 large ripe bananas, mashed
2 eggs, lightly beaten
300g packet scone mix
1/2 cup chopped pecans
Preheat oven to 180 degrees celsius. Grease a loaf tin and line the base and sides with baking paper.
Beat the cream cheese and sugar in a large bowl with electric beaters until light and smooth. Add the banana and eggs and beat for 2 minutes or until well combined. Fold in the scone mix and pecans until well combined.
Spoon the mixture into the prepared tin and smooth the surface. Bake for 40 minutes. Cover with foil and bake for a further 15 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 10 minutes before turning out onto a wire rack to cool. Cool completely before serving.
Banana bread will keep for up to 5 days stored in an airtight container.
