Tuesday, January 15, 2013

Creamy Raspberry Spread for Banana Bread

Any way you slice it, banana bread is always good. I adore it. And so do all three of my boys. When I make a loaf, it rarely lasts a day. We eat it fresh from the oven, warm and smothered with butter. We eat it straight from the fridge, cold and smothered with butter (that preference is what my husband brought to our marriage). I guess you could say we’re smothering people. Sorry, just could resist that one.

If you’re like me, you probably have a go-to, no-fail banana bread recipe. I have seen tons of recipes that jazz up banana bread, but I just can’t go there. Call me a banana bread purist. I’m ok with that.

This is why I am so excited to share with you my re-creation of a fantastic and easy spread for banana bread. It’s a tasty enhancement to a not-a-fancy-but-tastes-so-good banana bread recipe. I haven’t had this spread in years, and I am so glad the memory of it came to me not long ago.

My dad would play golf in our local country club’s Member-Guest golf tournament every summer when I was growing up. It was a weekend for the guys, but the ladies—the wives and daughters of the members and the guests—found our fun, too. I always looked forward to this (usually smoldering) July weekend, especially brunch at a family friend’s house. Doris hosted the ladies in my parents’ circle of friends for the Saturday morning get-together, and she was the best hostess. There was always a fantastic assortment of food. I remember banana bread with this spread. I could always count on this delicious combo at her house!

At the brunches, I remember a lot of story-telling, a lot of laughing, a lot of eating, a lot of nail painting, and a lot of trying on jewelry (that would only be my sister and me…we could never get enough of Nancy’s jewelry collection). That sweet lady traveled with so much jewelry for such a short weekend! Those are such good memories.

Enjoy this spread—it is especially tasty on cold slices. It has just the right amount of tang, and it’s a great balance to the bread. I like to use raspberry preserves with the seeds…I feel like the seeds make the spread. I hope you find it as delicious and memorable as I do!

Creamy Raspberry Spread
Source: Ashley original

4 oz. cream cheese, room temperature
2 Tbsp. raspberry preserves (I like it with seeds), room temperature

Combine the cream cheese and raspberry preserves in a small bowl. Mix well with a small spatula or spoon until well combined. Serve with banana bread.

1 comment:

  1. Oh, goodness! Those wonderful Member-Guest memories. I adored brunch with those ladies. LOVE.