Cream Cheese Banana Nut Bread

Why You’ll Love This Cream Cheese Banana Bread

• Banana bread, with a twist. Maybe it’s the cream cheese, and how it makes this loaf dense and rich. Maybe it’s the cinnamon-infused brown sugar pecan crumb topping. Whatever it is, this is a recipe that’s a bit elevated from other banana bread recipes.
• Makes two loaves. Which means we have one to enjoy now and one to save for later. (Or a loaf to give to others, if you feel so inclined.)
• Easy to put together. Like most quick bread recipes, this one is quite simple to make. The batter requires a few extra additions, but there’s nothing about this cream cheese banana nut bread that’s difficult.

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the bread:

• All-purpose flour – As always, measure by weight for best results.
• Baking powder
• Baking soda
• Salt
• Butter – Let the butter sit on the countertop for about half an hour to soften.
• Cream cheese – The cream cheese also needs to be softened.
• Granulated sugar
• Eggs – Take the eggs out and let them sit on the counter with the butter and cream cheese so they come to room temperature.
• Mashed bananas – You’ll need about 4 medium bananas to get a cup and a half mashed.
• Chopped pecans – Toast them in a skillet set over low heat or on a sheet pan in a 350ºF oven, stirring in 5 minute intervals until fragrant and lightly browned.
• Vanilla extract

For the topping:

• Brown sugar – Light or dark can be used for this recipe; dark will give the topping a little more depth thanks to its molasses flavor.
• Chopped pecans
• All-purpose flour
• Butter
• Ground cinnamon

• Prepare. Preheat your oven to 350°F, then grease and flour two loaf pans.
• Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a mixing bowl. 
• Mix the wet ingredients. Use an electric mixer to beat the butter and cream cheese in a mixing bowl until creamy. Gradually beat in the sugar, then beat in the eggs one at a time.
• Combine wet and dry ingredients. Slowly beat the dry mixture into the wet mixture. Stir in the mashed banana, nuts, and vanilla extract, then divide the batter into the two prepared pans.

• Make the topping. Combine all of the topping ingredients in a small bowl, then sprinkle it over the batter.
• Bake. Place the pans in the oven and bake for 1 hour, or until a wooden toothpick inserted into the center comes out clean. 
• Cool. Let the bread cool in the pans on wire racks for 10 minutes, then carefully remove the loaves from the pans and place them directly onto the wire racks to finish cooling.

How to Store

• Room temperature: Wrap the loaves of bread and store them at room temperature for 3 to 4 days. While they’ll last longer in the refrigerator, they’re also more likely to dry out that way.
• Freezer: You can freeze your banana nut bread for up to 3 months. Wrap it well and pop it in a freezer bag or airtight container for an extra layer of protection. Let it thaw at room temperature before serving.

Video Tutorial: Cream Cheese Banana Nut Bread

More Banana Bread Recipes

• Peanut Butter Banana Bread
• Nutella Banana Bread
• Chocolate Chunk Banana Bread
• Brown Butter Banana Bread
• Dulce de Leche Banana Bread