Cream Cheese Banana Bread Recipe Is a Plate Full of Comfort (Makes Two Loaves) by Elisa Schmitz

Fellow banana bread lovers, I have a question for you: Can you ever really have too much banana bread? Or too many banana bread recipes? I think not! That's why you need to try this banana nut bread recipe with cream cheese and toasted pecans. It's a plate full of comfort!

We all know that banana bread is one of the world's best comfort foods. Because my family goes nuts (haha) for banana bread, I'm constantly trying new banana bread recipes. While this family favorite banana bread recipe with Greek yogurt is our current favorite, my husband said this moist banana nut bread recipe made with cream cheese and toasted pecans may be next in line.

This comforting banana bread recipe is made super creamy by using cream cheese. Then there are the overripe bananas (check out the health benefits of bananas), and the toasted pecans that add crunch (along with the health benefits of pecans).

To make this delicious banana bread recipe, you'll need the following ingredients: butter, cream cheese, sugar, eggs, flour, baking powder, baking soda, salt, overripe bananas, vanilla extract and toasted pecans. You make the batter, spread it into two loaf pans (woohoo, two!) then bake them until cooked through and golden brown.

Baking Tip: Since this cream cheese banana bread recipe makes two loaves, I added some semisweet chocolate chips to the second loaf. You also could give one away to friends or family!

Serve this moist and tender banana bread for breakfast, brunch or dessert, or whenever you need some serious banana bread comfort. For me, that's any time!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 20 (2 loaves)

Ingredients

• 3/4 cup butter, softened
• 8 ounces (1 package) cream cheese, softened
• 2 cups granulated sugar
• 2 large eggs
• 3 cups flour (all-purpose flour or gluten-free flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 medium (about 1 1/2 cups) overripe bananas, mashed
• 1 1/2 teaspoons vanilla extract
• 1 cup chopped pecans, toasted

Here's how to make it:

1. In a large mixing bowl, add butter and cream cheese. Beat with an electric mixer at medium speed until creamy. (I used a stand mixer.)
   
2. Add the sugar gradually, beating until mixture becomes light and fluffy. Add the eggs one at a time, blending each one gently into the mixture.
   
3. In a medium mixing bowl, add the flour, baking powder, baking soda and salt. Stir to combine. Add the flour mixture gradually to the butter mixture, beating gently until blended. Do not over-mix. (You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.)
   
4. Add the bananas, vanilla extract and toasted pecans. Stir (with a spoon, not with the mixer) to combine.
   
5. Evenly spread the batter into two 8x4-inch loaf pans that have been lined with parchment paper.
   
6. Bake at 350 degrees F for about 60 minutes, or until the loaves pass the toothpick test. Check the loaves after about 40 to 45 minutes. If they're getting too brown on top, cover them with aluminum foil.
   
7. Allow loaves to cool before slicing and serving. Store leftover bread in an airtight container.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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