Hummingbird Cake - Southern Living

Do you like pineapples, bananas and shredded coconut?

Do you like deliciously layered cakes?

If you answered yes, then you are going to be in love with this cake.  A cake SO good, that it has actually become the most requested recipe in Southern Living magazine history!  It was originally submitted by Mrs. L.H. Wiggins of Greensboro, NC and featured in the February 1978 issue of the magazine.

I can remember my mom and grandmother making this years ago, and it has always been one of my favorites.  My Aunt Sheila also made it every Thanksgiving.  There's just something about the bananas mixed with the crushed pineapple in the yummy cake batter, and don't forget the scrumptious cream cheese icing smothered over each layer.  The chopped pecans on top add the perfect nutty crunch, and I like to add a little shredded coconut to mine.

I made this particular cake for my wonderful mom-in-law's birthday recently.  Everyone loved it, and several folks even went back for seconds (don't worry...I'm not naming any names!  Hah.)

If you're looking for a mouth-watering layer cake for a special occasion, look no more.  This one can't be beat!

Bon Appetit, my friends!

Hummingbird Cake
Adapted from:   Ultimate Southern Living Cookbook, Southern Living, Jan. 1999

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting (recipe below)
1 1/2 cups shredded coconut 
1/2 cup chopped pecans

Directions:

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkling shredded coconut on top of each of the 3 frosted layers as you go.  Finally, sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Icing
Ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
 

Directions:
Beat cream cheese and butter at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Fresh Orange Italian Cream Cake - Southern Living

***For years, my Mom has always made one of the most amazing Italian Cream Cakes...It is spectacular!  It's filled with pecans and flaked coconut, and the cake itself is moist and delicious...with cream cheese icing to finish it all off.  It's always been one of my favorites.  So, you can imagine my delight when my sister-in-law, Christine, surprised me with this Fresh Orange Italian Cream Cake for my birthday.  This recipe from Southern Living takes everything you love about traditional Italian Cream Cake and kicks it up about 100 notches!  In fact, Southern Living describes it as one of their "most showstopping cakes ever"...take a look HERE!

The Fresh Orange Curd is the star of the show.  It is spread in between each of the cake layers and adds the most amazing flavor...It's sweet, but not too sweet.  The orange juice and orange rind adds the perfect hint of freshness, which will make it hard to resist a second piece.  The contrast of the fresh tartness of the oranges with the sweetness of the cake is a combination that is sheer perfection here.

And then you have the Pecan-Cream Cheese Icing and Glazed Pecan Halves...Oh.My.Goodness...This cake is heaven!  I've already put in a request for this cake again next year!  It would make a showstopping cake at your Thanksgiving or Christmas celebrations this year.  I can personally guarantee that your guests will fall in love with it!

Bon Appetit!***

Fresh Orange Italian Cream Cake
Source:  Southern Living; December 2002

Ingredients:

1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
Fresh Orange Curd (recipe below)
3 cups Pecan-Cream Cheese Frosting
1/2 cup sweetened flaked coconut, lightly toasted (optional)
Glazed Pecan Halves (optional)

Preparation:
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat until blended.


Combine flour and soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 cup flaked coconut.


Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.


Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.


Spread 3/4 cup chilled Fresh Orange Curd between layers; spread remaining Fresh Orange Curd on top of cake. (The Fresh Orange Curd layer on top of cake will be very thick.) If desired, loosely cover cake, and chill 8 hours. (Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting.) Spread 3 cups Pecan-Cream Cheese Frosting on sides of cake, reserving remaining frosting for another use. Sprinkle 1/2 cup toasted coconut over top of cake, if desired. Arrange Glazed Pecan Halves around top edge of cake, if desired. Store in refrigerator until ready to serve. Arrange Boxwood Garland around bottom edge of cake before serving, if desired.


Note: Cake may be frosted with Pecan-Cream Cheese Frosting immediately after adding the Fresh Orange Curd, but the cake layers will not be as steady.

Fresh Orange Curd
Yield: Makes about 3 cups

Ingredients:
1 cup sugar
1/4 cup cornstarch
2 cups fresh orange juice (about 4 pounds navel oranges)
3 large eggs, lightly beaten
1/4 cup butter
1 tablespoon grated orange rind


Preparation:
Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.


Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.

Pecan-Cream Cheese Frosting
Yield: Makes about 4 cups

Ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
1 (16-ounce) package powdered sugar
1 cup chopped pecans, toasted


Preparation:
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in pecans.

Glazed Pecan Halves
Yield: Makes 2 cups
Ingredients:
2 cups pecan halves
1/3 cup light corn syrup
Vegetable cooking spray


Preparation:
Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15- x 10-inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray. Arrange pecan halves in an even layer in pan.


Bake at 350° for 12 minutes; stir using a rubber spatula. Bake 8 more minutes. Remove from oven, and stir; arrange in an even layer on wax paper, and let cool completely.

Mounds Bar Cake - Heaven on a Plate!!!

***This, my lovely readers is one decadent cake!!! Recently, we celebrated Brad's mom's birthday. She gave me a birthday cake challenge, and I was so excited to try something new. She requested a chocolate and coconut cake....something inspired by a delicious Mounds Bar. Well, below you'll see my final creation. I used this Coconut Cream Cake as the basic cake recipe, which is simply divine. The texture is wonderfully scrumptious and it has just the right amount of coconut flavoring.

Instead of the usual coconut icing in between the layers, I did something extra special. Over a double boiler, I melted chopped Mounds Bars, added some marshmallows and heavy cream...and Voila! The chocolate filling turned out A.M.A.Z.I.N.G!!! I was so thrilled with the results.

This cake didn't last long! I love the coconut icing on this cake because it isn't very heavy. It's made with freshly whipped cream. I do have to add a disclaimer, though...if you're on a diet, stay away from this cake...Haha. It's definitely not low calorie, but it's worth every single one!!!***

Coconut Cream Cake

1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract
1/2 tsp. butter flavoring (I couldn't find this at the grocery store, so I substituted it with a little extra vanilla extract)
1/2 cup water
1 tbsp. sugar
Coconut Frosting (recipe below)
3 cups flaked coconut

Directions:
Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings. Pour batter into three greased and floured 9-inch round cakepans.

Bake at 350 degrees for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Combine water and 1 tbsp. sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes. Let it cool, and then spoon sugar mixture over cake layers.

Stack layers, spreading about 1 cup Coconut Frosting between layers, and sprinkling 1/2 cup coconut on frosting between layers. Spread remaining Coconut Frosting on top and sides of cake, and sprinkle with remaining coconut.

Store in refrigerator.

Coconut Frosting:
2 cups whipping cream
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. coconut extract
2 drops of butter flavoring (again, I substituted with vanilla extract)

Combine all ingredients in a medium bowl; beat at medium speed with an electric mixer until a soft, creamy frosting forms. This process may take a while....don't give up! I added a little extra powdered sugar to make the frosting a tiny bit thicker.

Source: The Ultimate Southern Living Cookbook

Mounds Bar Filling:
30 mini Mounds Bars, chopped
5-6 tbsp. heavy cream
10 large marshmallows

Over a double boiler, melt the Mounds Bars. Add the cream and marshmallows, and then stir well until all ingredients are melted. The mixture should come together to form a nice, thick and shiny filling. You may have to play with the amounts a little bit, until the mixture comes to the desired consistency. Divide the filling in half and spread over the top of the bottom two cake layers.

Red Velvet Cake - "Southern Living"

***I recently got the opportunity to make these cheesecake pops and a star-shaped Red Velvet Cake for a friend's baby shower. The theme was: "You're a Star Sebastian!" It was so much fun! I was worried about the star-shaped pan...I was nervous that the cake would stick to the sides & bottom, and I wouldn't be able to get it out all in one piece. However, if you know the correct way to grease and flour a cake pan, you'll never fail!

The secret is using solid Crisco shortening to grease the pan...not butter...and not Pam! The shortening makes a big difference for some reason. I also always put a round (or in this case, a star!) of parchment paper in the bottom of the pan, and add a dusting of flour. The results couldn't have been better. The cake slipped right out with no problems.

This red velvet cake recipe was divine! It was moist and delicious, with just the right amount of yummy cocoa. I can't wait to make it again for Christmas. And as always, the cheesecake pops were a BIG hit! They tend to go quickly. ;)

Red Velvet Cake

Ingredients:
1/2 cup butter or margarine, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon white vinegar
3 large eggs
1 (1-ounce) bottle liquid red food coloring
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Cream Cheese Frosting (recipe below)

Preparation:
Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, vanilla, and vinegar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring, beating until combined.

Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cakepans.

Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

Spread Cream Cheese Frosting between layers and on tops and sides of cake.

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Cream Cheese Frosting

Ingredients:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
1 1/2 teaspoons vanilla extract
1 cup chopped pecans

Preparation:

Beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well. Stir in pecans.

***Note - I didn't mix the pecans into the frosting as the recipe suggests. Instead, I covered the sides of the cake with chopped pecans.

Source: Southern Living magazine

Apple-Broccoli Salad

***In my opinion, you can't go wrong with Southern Living recipes. Time and time again, they get rave reviews...this one included. I imagine this dish is going to make an appearance at future family gatherings...it will make the perfect pot-luck dish. It's light, healthy and delicious, plus the preparation couldn't get any easier.

I am extremely picky when it comes to mayo. I actually used Kraft's new Mayo w/Olive Oil for the dressing in this dish. It was perfect...not too heavy. I also made a few changes, which are noted in the ingredients list below.***

Ingredients:

4 cups small fresh broccoli florets

1/2 cup raisins

1/2 cup chopped pecans, toasted (I used sliced almonds)

6 bacon slices, cooked and crumbled (I cheated and used Bac-Os)
2 large Red Delicious apples, diced

1 small red onion, chopped (I left this out)

1 cup mayonnaise

1/2 cup sugar (I only used about 1/4 cup)

2 tbsp. cider vinegar

Directions:

Combine first 6 ingredients in a large bowl. Combine mayo, sugar, and vinegar; add to broccoli mixture, stirring to coat. Cover and chill.

Source: "Southern Living" Homestyle Cookbook

Cornflake-Coated Pork Chops

***This is an incredibly easy dinner idea. I found this in the new "Southern Living" Homestyle Cookbook. The prep was quick and the results were very good!***

Ingredients:
2 large eggs, lightly beaten

2 tablespoons milk

5 cups cornflake cereal, crushed (about 2 cups crushed)

6 boneless pork chops (about 3/4-inch thick)

2 teaspoons lemon pepper

1 teaspoon salt

1 teaspoon garlic powder

1 large lemon, halved

Garnish: halved lemon slices

Directions:

1. Stir together eggs and milk in a shallow dish. Place cornflake crumbs in a separate shallow dish. Sprinkle pork evenly with lemon pepper, salt, and garlic powder. Dip pork chops in egg mixture, and dredge in cornflake crumbs. Place chops on a lightly greased rack on a baking sheet.

2. Bake at 350° for 30 to 35 minutes or until done. Squeeze lemon juice evenly over chops, and garnish, if desired.

Source: "Southern Living" Homestyle Cookbook

Broiled Mahi Mahi with Parsleyed Tomatoes

***I recently got a great cookbook called "Southern Living Homestyle Cookbook." I highly recommend it...it's wonderful. One of the first recipes that I've tried in the book is this broiled mahi mahi dish. I was very pleased with the results. As I've mentioned before, Brad and I love Greek-style food, and this is certainly in that category. It's packed with flavor...from the tomato/onion mixture on bottom, to the tender fish and cheese sprinkled on top...you'll definitely enjoy this one!***



Ingredients:
2 medium onions, sliced
2 tablespoons olive oil
2 tomatoes, seeded and chopped
2 tablespoons chopped fresh parsley
1/4 cup white wine
1 tablespoon tomato paste
2 garlic cloves, chopped
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 (6- to 8-ounce) mahi-mahi fillets
1 (4-ounce) package crumbled feta cheese
Garnish: lemon slices

Directions:
Sauté sliced onions in hot olive oil over medium-high heat 8 minutes or until tender. Add chopped tomatoes, next 4 ingredients, and 1/4 teaspoon each of salt and pepper. Simmer, stirring occasionally, 5 minutes. Set onion-and-tomato mixture aside. Place fish in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan; sprinkle with remaining 1/4 teaspoon each of salt and pepper.

Broil 5 inches from heat 8 minutes or until fish flakes with a fork.

Spoon onion-and-tomato mixture evenly onto a platter; top with fish fillets. Sprinkle evenly with crumbled feta cheese, and garnish, if desired.


Source: "Southern Living Homestyle Cookbook"

Chocolate Kahlua Cake

***It's definitely not a birthday around this house without a scrumptious, homemade birthday cake! My sweet mom-in-law recently celebrated her birthday. Her request?...A cake with chocolate and coffee flavors reminiscent of the groom's cake at our wedding. I searched and searched, determined to find the perfect recipe. I hit the jack-pot with one of my Southern Living cookbooks. The cake was a tremendous success! The Kahlua adds the perfect little "something" to the cake, without being overpowering. The cake was so good, that I just made it again for Jessica's birthday.

When making this cake, or any other cake for that matter, a good tip is to always have all of your ingredients at room temperature before starting. This includes eggs, cream cheese, milk, etc.***

Chocolate Kahlua Cake

The Ultimate Southern Living Cookbook

Ingredients:

3/4 cup butter or margarine, softened

1 3/4 cups sugar

4 large eggs

1/4 cup Kahlua

2 1/4 cup all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup milk

2 (1 oz) squares unsweetened chocolate, melted and cooled (I used 3 squares!)

1 tsp. vanilla extract

1/3 cup Kahlua

3/4 cup chopped hazelnuts or pecans, toasted and divided (I used pecans)

Chocolate Kahlua Frosting (below)

Garnish: chocolate-covered coffee beans

Directions:

Preheat oven to 350 degrees. Grease three 9-inch round cake pans; line with wax paper. Grease and flour wax paper. Set aside

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating after each addition. Add 1/4 cup Kahlua; beat until well blended.

Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in chocolate and vanilla.

Pour batter into prepared pans. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Peel off wax paper. Drizzle layers evenly with 1/3 cup Kahlua. (I brushed the Kahlua onto the layers with a pastry brush.) Cool completely on wire racks.

Combine 1/2 cup hazelnuts or pecans and 1 cup Chocolate Kahlua Frosting; spread between layers. Spread remaining frosting on top and sides of cake. Sprinkle remaining 1/4 cup hazelnuts or pecans on top. Garnish, if desired. Store in fridge.

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Chocolate Kahlua Frosting

Ingredients:

1/4 cup butter, softened

1 (8 oz) package cream cheese, softened

1 (16 oz) package powdered sugar, sifted and divided

3 (1 oz) squares unsweetened chocolate, melted and cooled

1/4 cup Kahlua or strongly brewed coffee

Directions:

Beat butter and cream cheese at medium speed with an electric mixer. Add 1 cup powdered sugar and chocolate; beat until smooth. Gradually add remaining powdered sugar and Kahlua, beating at low speed until spreading consistency.

Source: The Ultimate Southern Living Cookbook

Tuscan Pasta with Basil Cream

***I've always been a huge fan of Southern Living magazine...I was even fortunate enough to land 2 consecutive, very competitive internships in the SL Marketing Deparment. I also love their recipes...they never disappoint!

This is probably one of the easiest dinners that I've made in a while. Going by the name, you'd think it would be complicated, but that's just not the case! It's packed with flavor, too. I think it would even be good with chicken added.***

Ingredients:
1 (20 oz) package refrigerated 4-cheese ravioli
1 (16 oz) jar Sun-Dried Tomato Alfredo sauce
2 Tbsp. White Wine
2 Medium Fresh Tomatoes, chopped
1/2 cup chopped fresh Basil
1/3 cup Parmesean Cheese, shredded (I used freshly grated Parmigiano Reggiano cheese)

Directions:
Prepare pasta according to package directions.

Pour alfredo sauce into saucepan. Pour white wine into jar, cover tightly and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil.

Cook over med-low heat for about 5 minutes or until thoroughly heated. Toss pasta into sauce and top with Parmesan cheese.

Source: http://www.southernliving.com/

Old-Fashioned Pound Cake

2 cups butter, softened

2 3/4 cups sugar

6 large eggs

3 3/4 cups all-purpose flour

1/8 tsp. salt

1/4 tsp. ground nutmeg (I substituted the nutmeg with cinnamon)

1/2 cup milk

1 tsp. vanilla extract

Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine flour, salt, and nutmeg in a large bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture.

Mix at low speed after each addition just until mixture is blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

Source: The Ultimate Southern Living Cookbook

Coconut Cream Cake

I just finished making this cake for Brad's birthday tomorrow. I usually make a carrot cake, but he wanted something a little different this year. He requested a coconut cake, and I couldn't think of a better place to find a good recipe than Southern Living. They seem to have the very best cakes. I can't wait to try this tomorrow! I'll post more pics once we cut it. I hope it tastes as good as it looks!

1 cup butter, softened

2 cups sugar

3 large eggs

3 cups all-purpose flour

2 tsp. baking powder

1 cup milk

1 tsp. vanilla extract

1/2 tsp. butter flavoring (I couldn't find this at the grocery store, so I substituted it with a little extra vanilla extract)

1/2 cup water

1 tbsp. sugar

Coconut Frosting

3 cups flaked coconut

Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings. Pour batter into three greased and floured 9-inch round cakepans.

Bake at 350 degrees for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Combine water and 1 tbsp. sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes. Let it cool, and then spoon sugar mixture over cake layers.

Stack layers, spreading about 1 cup Coconut Frosting between layers, and sprinkling 1/2 cup coconut on frosting between layers. Spread remaining Coconut Frosting on top and sides of cake, and sprinkle with remaining coconut.

Store in refrigerator.

Coconut Frosting:

2 cups whipping cream

1/2 cup sifted powdered sugar

1 tsp. vanilla extract

1 tsp. coconut extract

2 drops of butter flavoring (again, I substituted with vanilla extract)

Combine all ingredients in a medium bowl; beat at medium speed with an electric mixer until a soft, creamy frosting forms. This process may take a while....don't give up! I added a little extra powdered sugar to make the frosting a tiny bit thicker.

Source: The Ultimate Southern Living Cookbook

Cream Cheese Banana Nut Bread

***Makes 2 loaves***

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Source: Southern Living magazine