This banana bread recipe calls for cream cheese, which is why I felt compelled to try it even though it’s just another banana bread to add to an already-too-large collection of recipes.
After making the bread, I’m glad I tried it. The cream cheese adds a little moisture, flavor and structure. The cream cheese banana nut bread rose 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, and definitely worth throwing into your big pile of banana bread recipes.
- 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)
- 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.
- 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 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.
- Makes 1 loaf