Take your everyday banana bread to new heights with our Pineapple Upside-Down Banana Bread. Pineapple Upside-Down Banana Bread is certain to be a big hit.
What You Need
Original recipe yields 12 servings
1-1/4 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
3/4 cup granulated sugar
1 cup mashed fully ripe bananas (about 2 large bananas)
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
3 canned pineapple rings, drained
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Let's Make It
Heat oven to 350°F.
Combine flour, baking powder and baking soda. Beat cream cheese, butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs and bananas; mix well. Add dry ingredients; stir just until moistened.
Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Combine brown sugar and cinnamon; sprinkle onto bottom of prepared pan. Place pineapple rings in single layer over brown sugar mixture; cover with bread batter.
Bake 55 min. to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 5 min.; Invert bread onto wire rack; carefully remove pan and parchment. Cool bread completely.
How to Store
Store cooled bread, tightly wrapped, in refrigerator up to 1 week before serving.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.