Banana Bread With Cream Cheese Frosting
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Unsalted butter||5 Tablespoon, softened|
|Ripe bananas||3 , mashed|
|Fat free milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Tablespoon|
|Walnuts||1⁄2 Cup (8 tbs), coarsely chopped|
|Fat free cream cheese||1⁄2 Cup (8 tbs), softened|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
Arrange the oven rack in the middle of the oven; preheat the oven to 350°F.
Spray a 9 x 5-inch loaf pan with non-stick spray.
Combine the granulated sugar and butter in a medium bowl; beat with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Beat in the eggs, beating well after each addition.
Beat in the bananas, milk, and vanilla.
In a separate bowl, sift together the flour, baking powder, and salt.
Add the flour mixture to the banana mixture and mix on low speed until just combined.
Stir in the walnuts.
Pour the batter into the pan and bake until a toothpick inserted into the center of the loaf comes out clean, about 50-55 minutes.
Cool in the pan 10 minutes.
Remove the bread from the pan and cool completely on a rack.
To make the frosting, place the cream cheese in a medium bowl and beat with an electric mixer on medium speed until smooth.
Slowly beat in the confectioners' sugar.
Spread the frosting over the top of the cooled bread; cut into 18 slices.