Creamy Banana Nut Muffins
1/2 cup of vegan margarine
1 package of vegan cream cheese (8 ounces)
1 1/4 cups of white sugar
2 egg substitutes
1 cup of mashed bananas
1 teaspoon of vanilla extract
2 1/4 cups of all-purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
3/4 cup of chopped pecans or walnuts
2 tablespoons of brown sugar
2 teaspoons of ground cinnamon
Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add egg substitutes, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking soda, and baking powder.
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
Divide 1/2 batter into two greased and floured 8x4 inch loaf pans. Sprinkle pecan mixture over batter in pans, and top with remaining batter.
Bake at 350 degrees Fahrenheit (175 degrees C) for 45 minutes, or until an inserted toothpick comes out clean.
Hope you enjoy this bread! This is my all time favorite banana bread recipe, so I hope ya'll like it, too!
SO HOW'D IT GO?
My bad! Sorry. I was making muffins at the same time I was writing this recipe, so the I was kind "out of it." Nevertheless, just to tell ya, these work as muffins, too. However, they are extremely light. I'd make the loaf, cause it is dense, but not too dense. I [illove the denseness.
why is this recipe called banana muffins when it is banana bread?