This week is the Chinese New Year and so we’ve been having a great time just relaxing at home, reading, playing games, watching Chinese movies on cable, eating snacks and so on. It’s been raining heavily in the afternoons too so did not go out much. For this week’s Baking Monday, I had some bananas, blueberries and cream cheese in the fridge and was wondering how to use them up. A quick search on Google and voila! came across this recipe from She’s Becoming Doughmesstic – Blueberry Cream Cheese Banana Bread.
I adapted the recipe for a smaller quantity that was enough to fill my rectangular baking pan. Quite easy to put together, the bread smelt wonderful while baking with the sweetness from the bananas and blueberries and a hint of spice from the ground ginger.
Blueberry Cream Cheese Banana Bread (Adapted from She’s Becoming Doughmesstic)
170g butter (softened)
110g cream cheese (softened)
3/4 cup sugar
1/4 cup packed soft brown sugar
1 tsp vanilla extract
2-3 bananas (mashed with a fork)
2 cups flour
1/4 tsp baking powder
1/4 tsp bicarbonate soda
1/2 tsp ground ginger
1 cup blueberries
Preheat oven to 17oC.
Cream the butter and cream cheese in a mixer til light and fluffy. Add in the sugars and beat til well combined. Add in the egg, vanilla extract and mashed bananas, beating well after each addition.
In a separate bowl, sift the flour, baking powder and bicarbonate soda together. Stir in the ground ginger. Gently beat in the flour in 3 batches, til just combined. Fold in the blueberries with a spatula. Pour batter into prepared baking pan and bake for 40-45 min til lightly golden.