Cream Cheese Banana Bread

Makes: 2 loaves

Prep: 15 minutes

Bake: 1 hour

Cool: 40 minutes

Here’s my family’s famous banana bread recipe!

This recipe has been passed down in my family for years, and it’s easily one of the most requested things I make. Anytime I bake a loaf for friends or family, someone always ends up asking for the recipe. So I figured it was finally time to share it here on B’s Kitchen.

What makes this banana bread a little different is the cream cheese in the batter. It gives the bread such a soft texture and a rich flavor that you don’t usually get with traditional banana bread. It’s the kind of recipe that makes your whole kitchen smell amazing while it’s baking.

One of my favorite ways to enjoy it is still slightly warm. After it cools enough to slice, a warm piece is honestly the best. If I’ve stored it in the fridge, I like to warm up a slice for a few seconds before eating it. Sometimes I add a little butter, but most of the time it’s perfect just the way it is.

Another little tip for making banana bread is to use very overripe bananas. The darker and softer they are, the better. The sweetness and flavor get stronger the riper they become, which makes the bread even better.

I’ve made this recipe more times than I can count, and I still haven’t found one that tops it. I hope you love it just as much as we do!

btw- in the loaf right above, i altered the streusel topping so it looks a little different. make any topping you want!

B’s Tips:

• use very overripe bananas- the darker and softer they are, the sweeter and better the bread will taste
•  make sure the butter and cream cheese are softened so they mix smoothly into the batter.
• don’t overmix the batter once you add the flour. Mix just until combined to keep the bread soft.
• “Baker Joy” is my favorite spray to use to grease the pans.
• let the bread cool before slicing so it holds together and cuts nicely.
• this bread is best slightly warm, so if it’s been in the fridge just heat up a slice before serving.
• it freezes well, so you can wrap a loaf and save it for later.

Ingredients:

• ¾ cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 3 cups all-purpose flour (sifted preferably)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups mashed bananas (about 4 medium bananas)
• 1 cup chopped pecans, toasted (optional – can also use walnuts)
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy.

3. Gradually add sugar, beating until light and fluffy.

4. Add eggs one at a time, beating just until blended after each addition.

5. Combine sifted flour, baking powder, baking soda, and salt in a separate bowl.

6. Gradually add the flour mixture to the butter mixture, beating on low speed just until blended.

7. Stir in mashed bananas, pecans, and vanilla.

8. Spoon batter into 2 greased and floured 8×4-inch loaf pans.

9. Add the cinnamon crisp topping now if desired. (recipe below)

10. Bake at 350°F for 1 hour or until a wooden pick inserted in the center comes out clean.

11. Cool bread in pans on wire racks for 10 minutes.

12. Remove from pans and cool 30 minutes before slicing.

Optional Cinnamon Crisp Topping

• ½ cup firmly packed brown sugar
• ½ cup chopped toasted pecans
• 1 tablespoon all-purpose flour
• 1 tablespoon melted butter
• ⅛ teaspoon ground cinnamon

Stir together and sprinkle evenly over batter before baking.