Get the Recipe:
Cream Cheese Banana Nut Bread
Cream Cheese Banana Nut Bread may very well be your new favorite banana bread!
Ingredients
For the bread:
- 3 cups (360 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) butter, softened
- 8 ounces (226 g) cream cheese, softened
- 2 cups (400 g) granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups mashed bananas, about 4 medium bananas
- 1 cup (120 g) chopped pecans, toasted
- 1/2 teaspoon vanilla extract
For the topping:
- 1/2 cup (100 g) firmly packed brown sugar
- 1/2 cup (60 g) chopped pecans, toasted
- 1 tablespoon all-purpose flour
- 1 tablespoon melted butter
- 1/8 teaspoon ground cinnamon
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Instructions
To make the bread:
- Preheat oven to 350°F (175°C). Grease and flour two 8 1/2″x 4 1/2″ loaf pans.
- Combine the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat together the butter and cream cheese until creamy. Gradually add the sugar, mixing until light and fluffy. Add the eggs, one at a time, mixing just until blended.
- Gradually add the flour mixture to the butter mixture, beating at low speed until blended. Stir in the bananas, pecans, and vanilla extract.
- Divide the batter evenly and spoon into the prepared loaf pans.
To make the topping:
- Combine all the topping ingredients in a small bowl. Sprinkle evenly over the batter in both loaf pans.
- Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. If necessary, cover the pans loosely with aluminum foil for the last 15 minutes to prevent excess browning.
- Cool the bread in the pans on wire racks for 10 minutes. Then remove the bread from the pans to wire racks to cool completely.
Notes
- Store tightly covered at room temperature for 3 to 4 days.
- Recipe slightly adapted from Southern Living.
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