This recipe is a grand prize winner in Better Homes and Gardens for December 2012. It looks fantastic and it actually uses pecans instead of walnuts so I don't have to swap! I could also see adding mini chocolate chips to this.
3 1/4 C. all purpose flour
1/2 tsp. baking powder
1 8oz. pkg. cream cheese, softened
1/2 tsp salt
1/2 C. butter, softened
3 C. granulated sugar
4 eggs
2 medium bananas, mashed
1 C. chopped pecans
1/4 C. bourbon or low fat milk
1 tbsp. vanilla
Powdered sugar
Preheat oven to 325 degrees. Grease and flour a 10 inch fluted tube pan; set aside. Combine flour, baking powder, and salt, set aside.
In a large bowl beat cream cheese and butter with an electric mixer on medium speed until combined. Gradually add sugar, beating about 7 minutes or until light. Add eggs, one at a time, beating 1 minute after each; scraping bowl frequently. In a bowl, combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture; beat on low to medium speed after each addition just until combined. Stir in pecans. Spread evenly in pan.
Bake for 80 minutes or until a toothpick inserted near center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove from pan; cool on rack. Sprinkle with powdered sugar.
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