This Cream Cheese Banana Nut Bread is my favorite banana bread recipe! It’s dense, moist, and finished with a delectable brown sugar pecan topping.
Easy Cream Cheese Banana Bread with Pecans
Whenever I have a bunch of over-ripe bananas on the kitchen counter, I can’t resist the urge to make banana bread. This Cream Cheese Banana Nut Bread is my very favorite version to make. Now, don’t get me wrong—I’ll take banana bread any way I can get it! But there’s something really special about this recipe.
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. Or maybe it’s the fact that it 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.) Whatever it is, this is a recipe I make again and again, and I feel pretty confident that if you give it a try, you’ll find yourself doing the same!
What You’ll Need
Other than the cream cheese and pecans, the ingredients for this cream cheese banana bread are similar to the standard recipe.
For the bread:
- All-purpose flour – As always, measure by weight for best results.
- Baking powder
- Baking soda
- 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
- Ground cinnamon
How to Make Cream Cheese Banana Nut Bread
This is an easy banana bread recipe to whip up whenever you have a few spare moments!
Prepare. Preheat your oven to 350°F, then grease and flour two 8″x 4″ loaf pans.
Mix the dry ingredients. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl.
Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter and cream cheese in a large mixing bowl until they’re creamy. Gradually beat in the sugar, mixing until light and fluffy. Beat in the eggs one at a time.
Combine wet and dry ingredients. Slowly add the dry mixture to the wet mixture, beating on low speed until blended. 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 in the loaf pans.
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.
Tips for Success
This Cream Cheese Banana Nut Bread is a fairly straightforward recipe, but these tips will help you make sure it turns out perfectly!
- Use over-ripe bananas. The browner, the better! When you use bananas that are yellow, they aren’t as sweet and they have a milder flavor. Dark, over-ripe bananas add sweetness and they have a more assertive banana flavor.
- Weigh the flour. This always yields the best results. Learn more here: How to Measure Flour
- Tent the bread. If necessary, cover the pans loosely with aluminum foil for the last 15 minutes of baking time to keep the top from becoming over-done or burnt.
How to Store Leftovers
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.
Can This Recipe Be Frozen?
Yes, 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.