Cream Cheese Banana Bread is one of my very favorite banana bread recipes. I wasn't so sure about it at first, but the cream cheese adds moisture, flavor and structure. The bread rises quite a bit while baking and the texture is sturdy, yet light at the same time. It's not as dense as some banana breads, not overly sweet. A bonus is that with the cream cheese, the recipe works very well with gluten-free flour such as Cup4Cup.
Cream Cheese Banana Bread Ingredient Notes
- All-Purpose Flour -- For best results, weigh out 10.1 oz or about 280 grams. For a slightly crustier banana bread, try using 280 grams of bread flour.
- Baking Powder and Baking Soda -- A little of both! Baking powder helps it rise and baking soda gives the banana bread a golden brown crust.
- Salt -- ½ teaspoon is plenty since there's also salt in the cream cheese
- Cream Cheese -- For best results, make sure your cream cheese is very soft and not at all cold.
- Butter -- I make this with unsalted. If you have salted butter, you can use that and reduce the salt in the recipe to ¼ teaspoon.
- Sugar -- 1 cup granulated is about 200 grams. You can substitute ½ cup brown sugar for ½ cup of the granulated if you like the flavor of brown sugar.
- Eggs -- Try to remember to bring them to room temperature.
- Vanilla -- Vanilla is optional, but it adds more flavor to the bread. Try Mexican vanilla!
- Pecans -- Use any kind of nut. Walnuts are good too.
- Cinnamon Sugar Topping -- Adds a little extra crunch and flavor
Recipe
Cream Cheese Banana Bread
A delicious banana bread with cream cheese in the batter.
Ingredients
- 2 ¼ cup all purpose flour (280 grams)
- 1 ½ tsp baking powder
- ½ tsp soda
- ½ teaspoon salt
- 8 oz cream cheese, softened (230 grams)
- 4 tablespoons unsalted butter, softened (56 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup mashed banana (230 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup pecans toasted and chopped (divided use)
- ¼ teaspoon cinnamon mixed with 1 heaping teaspoon sugar optional
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan. For a taller loaf, use a slightly smaller pan such as an 8x4 or 8 ½ by 4 ½.
- Mix flour, baking powder, baking soda and salt together in a mixing bowl; set aside.
- Beat cream cheese, butter and sugar until light and fluffy. Add bananas, eggs and vanilla and beat until mixed.
- Add flour mixture and stir until it is almost mixed in. Add the ¾ cup of the pecans and stir pecans mixed and flour has disappeared - -batter should still be pretty lumpy.
- Pour into pan. Toss remaining ¼ cup pecans with cinnamon/sugar mixture and sprinkle over top. Bake at 350 for 1 hour and 10 minutes. Cool 10 minutes before removing from pan.
- Makes 1 loaf
Tried this recipe?Let us know how it was!
Anna says
That's great! I like hearing how things work out when eggs are omitted because a lot of people have egg allergies and it's good to have alternatives. And of course it also makes it easier to "veganize". There's vegan cream cheese, vegan butter, and vegan milk, but swapping out eggs for a vegan substitute doesn''t always work out.
Catpaw says
It worked out pretty well. I think the texture would have been a bit better with the eggs, but it isn't bad. The flavor is great. I have a couple pics that I'll send over to you tomorrow.
Thanks again
Catpaw says
Thanks Anna... Another twenty minutes and we'll know 🙂
I enjoy the creative aspect of cooking, and it is relaxing to me after ten or twelve hours working. The ability to clear my mind of anything other than what's in front of me is something very valuable to me. Though I don't think that we have control over anything, the illusion is nice every now and again.
So far, it looks pretty good (and smells good), so we'll see what happens... I'll let you know once I get it out of the oven and try it.
Anna says
Hi Catpaw,
It's always interesting to hear from people who cook but don't like baking. I guess one of the reasons I like baking is that it is slow and relaxing and if you follow the directions, whatever you're trying to make will work. If you have experience baking and know why you're doing certain things, you can make substitutions. For instance, a lot of times a banana can stand in for a couple of eggs. It will be interesting to see if it works in this particular banana bread, though. I'm anxious to hear the results.
Catpaw says
I hate baking - I prefer cooking to baking. Something about the structure and measurements of baking just turns me off. However, I had a few bananas reaching the end of their useful life so starting looking around for recipes to use them up. Came across your site and thought that your recipe looked good, but then found that I didn't have any eggs in the house... So, ended up using extra banana, adding extra baking soda and some milk. Not sure how it will turn out, but will let you know when it's done - it's in the oven now. I also added half a bag of chocolate chips that I had in the cupboard. Could be a complete failure, but hopefully not.
Thanks for the site.
Anna says
Hi Diane,
Thanks for the feedback. I'm always so happy to hear from new readers and people who stop by.
Diane says
Anna, I just happened upon your site by accident...and a fantastic accident at that!
Made the cream cheese banana bread...wow!!!! it is amazingly delicious. I have tried several of your recipes, such as the pecan bars, and the whoopie pie. Thank you so very much for sharing these!!
Anna says
If it smells rotten you'll know it! I really doubt that's the case. It's probably just very, very ripe. You might as well just try using it. Let us know what happens!
Lizzie says
Hi again! Thanks for such a quick response! One more quick question: What does a rotten banana smell like? I am such an amateur! I suppose tasting it would also be good to do before putting them in the banana bread recipe right?
Anna says
Hi Lizzie,
I think black bananas are safe, but if they are really black, they might have taken on a rotten taste. I'd go by smell. If they smell fine, then use them.
Lizzie says
Hi Anna! Was just wondering if you could answer my question: my bananas have gone VERY black, as in entirely black and mushy. Is that unsafe to use for banana breads?
Natalie says
I've made breads with sour cream but never cream cheese. Looks like it turned out great!
Kate says
Just what I was looking for! Thanks!
dawn says
Oh goodness love that topping!
I want to try adding a some choco chips to my next loaf along with this crunchy topping.
I love a good concert. How was it?
snookydoodle says
This looks nice and its a great variation to normal banana bread. Yummy
Joanna says
what concert did you guys go to? hope it was fun! who doesn't love a good concert? that can be said for cream cheese banana bread as well haha a dollop of cream cheese mixed with honey sounds like a good topping on a slice of that.
Carole R. says
If I lived closer to you I would gladly stay with Fuzz while you go anywhere.
Cream cheese is a unique addition to b banana bread.
clumbsycookie says
Have fun Anna! I'm allways up for one more banana bread recipe!
Cathy - wheresmydamnanswer says
Love that you add cream cheese to what is a huge family favorite in this house. Never thought to add it before but next batch will add 🙂
Louise says
Hmmm...I like the idea of Cream Cheese Banana Bread. Sounds delightful. Another keeper, Anna...
Enjoy the concert:)
VeggieGirl says
I just posted a banana bread recipe as well, on my blog 🙂
Have fun at the concert!!
Katrina says
You know where I stand with all things banana! I just made banana muffins this morning. Didn't even get one. For my son's preschool treat, since it was his b-day, I asked him what he wanted to bring, cupcakes, cookies, etc. and he chose banana muffins! I still can't believe your daughter and husband don't like bananas!