Cookbook Challenge Goes Bananas

A quick return to the Cookbook Challenge was inspired by several overripe bananas....when one faces banana mush; one makes banana bread. I wasn't thrilled with the idea of baking in the oppressive humidity but the result was worth it. This recipe comes from, of all places, The Philadelphia Cream Cheese cookbook. It was quite easy and we added chocolate chips in place of chopped nuts. This is Cookbook Challenge #62. Here ya go:

Favorite Banana Bread

1 8-oz. package Philadelphia Cream Cheese, softened
1 cup sugar
1/4 cup Parkay margarine (we used butter, softened)
1 cup mashed ripe banana
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped nuts

Combine cream cheese, sugar and margarine, mixing well until blended. Blend in banana and eggs. Add combined remaining ingredients , mixing just until moistened. Pour into greased and floured 9x5 inch loaf pan. Bake at 350, 1 hour and 10 minutes or until wooden pick inserted into the middle comes out clean. Cool 5 minutes; remove from pan. Serve with additional cream cheese, if desired.

P.S. Keith made some killer salsa this week with the simplest but freshest of ingredients, utilizing tomatoes, onions and cilantro he'd gotten from the Excelsior Springs Farmers Market. Toss in some fresh lime juice and a couple of spices and it's a beauty. You go, K-Man.