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Cream Cheese Banana Nut Bread

by on October 13, 2008 · 23 comments

This recipe calls for cream cheese, which is why I felt compelled to try this even though it’s just banana bread. The cream cheese adds a little moisture, flavor and structure. The bread rose quite a bit but was sturdy and light at the same time. That is, it wasn’t as dense and heavy as some banana breads. It’s also not overly sweet. All in all, very good and definitely worth throwing into your big pile of banana bread recipes.

Cream Cheese Banana Bread


Cream Cheese Banana Nut Bread
Prep time
Cook time
Total time
A delicious banana bread with cream cheese in the batter.
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • 2 1/4 cup all purpose flour (10.1 oz)
  • 1 1/2 tsp baking powder
  • 1/2 tsp soda
  • 1/2 teaspoon salt
  • 8 oz cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup mashed banana (8 oz)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup pecans, toasted and chopped (divided use)
  • 1/4 teaspoon cinnamon mixed with 1 heaping teaspoon sugar (optional)
  1. 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 1/2 by 4 1/2.
  2. Mix flour, baking powder, baking soda and salt together in a mixing bowl; set aside.
  3. Beat cream cheese, butter and sugar until light and fluffy. Add bananas, eggs and vanilla and beat until mixed.
  4. 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.
  5. Pour into pan. Toss remaining 1/4 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.
  6. Makes 1 loaf

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Published on October 13, 2008

{ 23 comments… read them below or add one }

Katrina October 13, 2008 at 2:24 pm

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!

VeggieGirl October 13, 2008 at 2:38 pm

I just posted a banana bread recipe as well, on my blog :-)

Have fun at the concert!!

Louise October 13, 2008 at 3:07 pm

Hmmm…I like the idea of Cream Cheese Banana Bread. Sounds delightful. Another keeper, Anna…

Enjoy the concert:)

Cathy - wheresmydamnanswer October 13, 2008 at 5:12 pm

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 :)

clumbsycookie October 13, 2008 at 5:34 pm

Have fun Anna! I’m allways up for one more banana bread recipe!

Carole R. October 13, 2008 at 5:35 pm

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.

Joanna October 13, 2008 at 9:20 pm

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.

snookydoodle October 13, 2008 at 11:23 pm

This looks nice and its a great variation to normal banana bread. Yummy

dawn October 14, 2008 at 8:56 am

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?

Anna October 14, 2008 at 9:22 am

We went to see a band called Spoon. They were doing a special performance/politcal fundraiser for Mark Thomas.

It was an excellent concert because the venue was so small and the acoustics were great. Plus, I’d never seen Spoon live (didn’t even know what they looked like) so that made it extra fun. The opener was Gary Clark Jr. and he was incredible too. Oh, and we were’t the oldest ones in the room. We were in the older “set” but not THE oldest.

Kate October 14, 2008 at 9:24 am

Just what I was looking for! Thanks!

Natalie October 14, 2008 at 10:40 am

I’ve made breads with sour cream but never cream cheese. Looks like it turned out great!

Lizzie October 16, 2008 at 2:32 pm

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?

Anna October 16, 2008 at 2:45 pm

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 October 16, 2008 at 2:49 pm

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 October 16, 2008 at 2:52 pm

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!

Diane April 9, 2009 at 3:13 pm

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 April 9, 2009 at 3:16 pm

Hi Diane,

Thanks for the feedback. I’m always so happy to hear from new readers and people who stop by.

Catpaw August 21, 2009 at 8:03 pm

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 August 21, 2009 at 8:15 pm

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 August 21, 2009 at 8:27 pm

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.

Catpaw August 21, 2009 at 8:59 pm

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

Anna August 21, 2009 at 9:51 pm

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.

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