mmmm, Creamy Banana Muffins

It's what's on the menu this morning.  The goods required to make:

The recipe:

Creamy Banana Bread

1/2 c. margarine or unsalted butter, softened

1 (8oz) package cream cheese, softened

1 1/4 c. sugar

2 eggs

1 1/2 c. mashed bananas

1 tsp. vanilla extract

2 1/4 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

3/4 c. chopped pecans and/or walnuts

Anyone who has ever asked me for a recipe almost immediately regrets it.  It turns into "well, this is what it calls for but instead of *insert ingredient here* I use *insert yummier ingredient here*"  This is no different.  You can choose to follow the exact instructions or follow the winding (& often confusing) path of Karen.  

Instructions:

Preheat oven to 350 degrees.  Cream the butter and cream cheese together.  Gradually, add the sugar and continue beating until light and fluffy.  Add eggs one at a time, beating well after each egg.

Stir in the mashed bananas.  Peel the bananas (I use three).  Break them in half.  Add them one half at a time to your butter/creamcheese/sugar/egg mixture.  Just throw them in!

Add vanilla extract.  (the good vanilla that was carried over the Mexican border by your hubby and that has lasted forever).  Add all-purpose self rising flour, baking powder and baking soda.  Mix until batter is just moist.  Mix in chopped nuts.  Bread can be baked in a single large (9 x 5 x 3 inch) or small, greased loaf pans.  Or a well greased muffin tin/pampered chef stoneware

 Bake at 350 degrees for 35-45 minutes or until an inserted toothpick comes out clean.  Let stand for 10 minutes.  Remove from pan.  Cool and wrap eat every last bit of it!  Freezes well. 

They taste even better the next day!  Enjoy!!