Breakfast has always been my favorite meal of the day, for one particular reason...It's endless array of possibilities. Whether you're craving savory or sweet, light or ultra filling, there's always something to be had for breakfast. Which is exactly why I can justify my mother's (aka Nonnie, Lorelai's name for her) banana bread recipe as a breakfast item. Although, I don't think that I'm alone in doing so. It's sweet, but not too sweet, pretty filling, and pairs up exceptionally well with a cup of coffee. The perfect breakfast in my book!
Of course, you can enjoy it in between meals, at lunch, for an after dinner snack, or when those midnight hunger pangs set in...you get the idea.
It's pretty fantastic, I'd suggest you get to the cupboards and pull out your mixing bowl today ;)
Preheat the oven to 350 degrees. grease a loaf pan or a 7x11 inch pan with cooking spray. In a large mixing bowl, combine the cream cheese, sugar, and butter. Blend in the bananas, eggs, and sour cream. In a separate bowl, whisk together the flour, baking powder, and baking soda. Slowly, add the dry ingredients to the wet ingredients while mixing. Pour the mixture in your baking dish and bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Makes about 12-15 servings.