Cream Cheese Banana Walnut Bread

¾ c. butter, softened

1 8 oz. package cream cheese, softened

2 c. sugar

2 large eggs

3 c. all-purpose flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ½ c. mashed bananas (1 ¼ lb. unpeeled bananas, about 4 medium)

1 c. chopped walnuts, toasted

½ c. shredded coconut, toasted (optional, or can use more if desired)

1 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 vanilla. 

Spoon batter into 2 greased and floured 8 x 4 inch loaf pans.

Bake at 350 degrees for 1 hour or until a long wooden toothpick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil during last 15 minutes to prevent over-browning, if necessary. 

Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Belgian Waffles

1 pkg. dry yeast (2 ¼ tsp.)

2 c. warm milk

4 eggs, separated

1 tsp. vanilla

2 ½ c. all purpose flour

½ tsp. salt

1 Tbsp. sugar

½ c. melted butter

In LARGE bowl, sprinkle yeast over warm milk and stir. Separate eggs, set whites aside. Beat yolks and add them to the yeast mixture. Stir in vanilla.

In a separate bowl, mix flour, salt, and sugar. Add these to the liquid mix in the big bowl. Stir in the melted butter.

In another bowl, beat the egg whites until they are stiff. Fold these into the batter.

Let batter rise in a warm place until doubled, about an hour.

Scoop mixture into Belgian waffle maker and cook according to your appliance’s directions.