Description
This Cream Cheese Banana Bread is a moist and flavorful twist on classic banana bread, enriched with smooth cream cheese for extra tenderness and richness. Perfect for breakfast or a satisfying snack, it combines ripe bananas, cream cheese, and a hint of cinnamon, with optional nuts for added texture.
Ingredients
Scale
Main Ingredients
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3–4 bananas)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Cream Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy, ensuring even texture for the batter.
- Add Sugar and Eggs: Add the granulated sugar and beat the mixture until it becomes light and fluffy. Then, mix in the eggs one at a time, incorporating each fully before adding the next.
- Mix in Bananas and Vanilla: Stir in the mashed ripe bananas and vanilla extract until fully blended with the wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon to evenly distribute the leavening agents and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet banana mixture, mixing gently until just combined to avoid overmixing which can toughen the bread.
- Add Nuts (Optional): Fold in the chopped walnuts or pecans for extra crunch and flavor, if desired.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean. Use foil to tent the top during the last 15 minutes if it browns too quickly.
- Cool the Bread: Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack. Let it cool completely before slicing for the best texture and moisture retention.
Notes
- Use very ripe bananas with brown spots for a stronger banana flavor.
- This bread freezes well; wrap tightly and store in the freezer for up to 3 months.
- For a sweeter variation, add chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
