Cream Cheese Banana Nut Bread

The sight of over-ripe bananas on my kitchen counter always makes me want to make banana bread. Sadly, I don’t always follow through with it. In those cases, it is most definitely not the thought that counts.

Recently, however, I decided enough was enough and ventured into the kitchen with this recipe in hand. I have a tremendous weak spot for cream cheese, and the thought of adding it to banana bread was more than enough to motivate me.

Cream Cheese Banana Nut Bread | Bake or Break

I think it may be safe to say that this is my favorite banana bread that I’ve ever made. Maybe it’s the cream cheese. Maybe it’s the cinnamon crumb topping. Either way, it is even better than I had hoped.

Cream Cheese Banana Nut Bread | Bake or Break

This recipe makes two loaves, so I sent Quinn off to work with one in tow to share with his co-workers. I got word of its disappearance within the first couple of hours. And, I’m glad to say I was not alone in the proclaiming of this as the best banana bread ever!

Cream Cheese Banana Nut Bread

Prep Time: 30 minutes

Cook Time: 1 hour

Cream Cheese Banana Nut Bread

Ingredients

    For the bread:
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 8 ounces cream cheese, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 & 1/2 cups mashed bananas (about 4 medium bananas)
  • 1 cup chopped pecans, toasted
  • 1/2 teaspoon vanilla extract
  • For the topping:
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans, toasted
  • 1 tablespoon all-purpose flour
  • 1 tablespoon melted butter
  • 1/8 teaspoon ground cinnamon

Instructions

Preheat oven to 350°. Grease and flour two 8″x 4″ loaf pans.

Combine flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat together butter and cream cheese until creamy. Gradually add sugar, mixing until light and fluffy. Add eggs, 1 at a time, mixing just until blended.

Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in bananas, pecans, and vanilla extract.

Divide batter evenly and spoon into prepared loaf pans.

To make the topping, combine all topping ingredients in a small bowl. Sprinkle evenly over batter in both loaf pans.

Bake for 1 hour, or until a wooden pick inserted in the center comes out clean. If necessary, cover pans loosely with aluminum foil for the last 15 minutes to prevent excess browning.

Cool bread in pans on wire racks for 10 minutes. Remove from pans to wire racks to cool completely.

Notes

Recipe slightly adapted from Southern Living.

http://www.bakeorbreak.com/2011/09/cream-cheese-banana-nut-bread/
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74 Comments

  1. Kathryn September 7, 2011 Reply

    Oh my gosh. Cream cheese AND a cinnamon crumb topping? This looks incredible!!!

  2. Ashlae September 7, 2011 Reply

    That crumble top – oh. my. goodness. This look scrumptious.

  3. Santresa September 7, 2011 Reply

    Wow! This is going to make a perfect dessert to bake, pair, and eat with my Rosato sparkling wine. Yummy!

  4. Nan September 7, 2011 Reply

    That looks wonderful! I may have to try that.

  5. NISRINE September 7, 2011 Reply

    So moist and delicious. YUM!

  6. Karen@Mignardise September 7, 2011 Reply

    You had me at cream cheese.

  7. Katherine D. September 7, 2011 Reply

    I am willing my bananas to ripen right now as I type this!
    It sounds terrific.

  8. Victoria Turner September 8, 2011 Reply

    This looks so delicious and moist. I really can’t wait to use up my ripe bananas and the cinnamon topping sounds AMAZING!

  9. Izy September 8, 2011 Reply

    I always eat banana bread with cream cheese! so putting the cream cheese in the banana bread has to be good :D

  10. natalie September 8, 2011 Reply

    I have the same issue with bananas – somehow I never get through them before they get too ripe for me to eat them (once they start to turn brown, I won’t touch them until they’ve reached the bake-able stage). I would end up throwing them out if I wasn’t motivated enough for banana bread – until recently I started freezing them. Just peel them, wrap them, and put them in the freezer and they’re good as new for your future banana bread!
    Even though I have my “go-to” banana bread recipe, I think I’ll try this recipe out – I have some cream cheese I have to work through in the fridge, and ripe bananas on the counter!

  11. Jordan September 8, 2011 Reply

    Where can I find the recipe???

  12. Jordan September 8, 2011 Reply

    Just kidding, found it!

  13. Scott at Real Epicurean September 9, 2011 Reply

    Banana bread. A personal favourite!

  14. Meghan September 10, 2011 Reply

    I love banana bread, and I always have a few bananas in my freezer ready to go. As for saving ripe bananas, I just stick them in the freezer – I don’t bother to peel them or put them in a bag or anything. When you use them just defrost them (either by sitting at room temperature for awhile, or as I do, stick them in the microwave for a minute) and they peel easy. I wonder though how much the cream cheese comes through in the bread. I find sometimes, depending on the recipe, that you can’t really taste it, but that definitely wouldn’t stop me from try this, it looks so delicious.

  15. Mich @ 6morningside September 10, 2011 Reply

    I LOVE banana bread, and can’t wait to throw in some cream cheese with it.

  16. Hannnah September 12, 2011 Reply

    This is delicious!! Whenever I have over-ripe bananas I want to make some banana bread but I end up chunking them instead. This time I had no excuse, cream cheese and banana nut bread… Umm YES! And it was a hit with everyone, my husband and my 4 yr old can’t stop eating it, a good friend said it was better than birthday cake( I gave her some on her bday). My husband said this is the BEST bread he’s eaten ever! Thank you for sharing this recipe, and just want to say I love this blog it’s my go to for dessert recipes!

  17. Ajax1978 September 12, 2011 Reply

    I found this recipe in Southern Living a few years ago. Every time I make it everyone really likes it. The main thing for me is that it doesn’t have oil in it. I know oil makes quick breads “moist” but to me they sometimes have a greasy quality.

  18. sherri lynn @ life of a wife September 13, 2011 Reply

    This looks amazing! I’ve made so many different banana breads but this is a new one to me! can’t wait to try it!

  19. Ashley September 13, 2011 Reply

    MMMM this is a great recipe for a new twist on banana bread! DELISH!

  20. katrinaholloway September 13, 2011 Reply

    Hi!
    Just to say, I just found your blog, and I browsed through quite a few entries, and wow! So many salted-caramel or salted-chocolate (or both!) recipes! I’m in heaven!

  21. Maria September 14, 2011 Reply

    My goodness, this looks delicious. I am literally salivating…

    Maria xx
    http://www.cheekypinktulip.blogspot.com

  22. TheChouxGirl September 14, 2011 Reply

    I so can’t wait to try this i love banana bread :)

    http://www.thechouxgirl.com

  23. ASHLEA September 15, 2011 Reply

    This looks so great! I love banana bread and have never tried it with cream cheese. Yum. Thanks for sharing.

  24. ronnie September 15, 2011 Reply

    I’ll use that tip on putting the bananas in refrigerator. We’re always using banana’s to make banana pudding! This is something I see making more often though.There is nothing like banana nut bread. I am a banana lover, I haven’t been here in a wile but I see nothing’s changed. You guys still give me good ideas to implement.

  25. Mary September 15, 2011 Reply

    This sounds wonderful. I love variations of banana bread. I’m relatively new to your blog and wanted you to know how much I enjoy the time I spend here. I hope you have a great day. Blessings…Mary

  26. Saira September 15, 2011 Reply

    I have made Banana Bread a couple of times but never tried the one with cream cheese but it sound something of my taste as i am also a great fan of cream cheese.

  27. Kristine September 16, 2011 Reply

    Anything involving cream cheese or a crumb topping and I am there. Looks so yummy! Just discovered your blog, looks so delicious and I expect I will be twenty pounds heavier in the next month as a result. Thanks a lot.

  28. David September 17, 2011 Reply

    Made this Thurday – it was gone by Friday. Delicious and I will be replacing my old recipe with this one. Thanks for sharing!

  29. MariyaCakeHouse September 17, 2011 Reply

    nice bread… I should try this one !

  30. Telebrands September 19, 2011 Reply

    This cream cheese banana nut bread looks great. Thanks for the wonderful photos.

  31. The Food Hunter September 19, 2011 Reply

    WOW! this sounds delicious. I’m loving the topping for sure.

  32. katy holmes September 19, 2011 Reply

    Cream cheese, cinnamon, and bananas are three of my favorite foods! I cannot imagine how wonderful they would be all together. I will definitely have to try out this recipe. I am just afraid that if I do, I will never be able to eat regular banana bread again!

  33. Lori October 4, 2011 Reply

    I have a recipe very similar to this cream cheese banana bread, that I took out of an Arkansas church cookbook, and it is so delicious! I make it all the time, YUM!~

  34. Katie October 14, 2011 Reply

    Oh that looks heavenly!

  35. Rod October 30, 2011 Reply

    WOW 3/4 CUP BUTTER PLUS 8 oz CREAM CHEESE? I’LL NOT BE MAKING THIS!

    • Alana July 8, 2013 Reply

      This recipe makes 2 loaves. I hope you’ll change your mind because its really very good.

  36. Nan November 18, 2011 Reply

    I have made this twice…not an intimidating feat at all. It is so good and freezes well which is great since it will make two loaves. Wonderful recipe!

  37. That sure does look lovely and moist – must be the gorgeous cream cheese. I have the same intentions when I have overripe bananas. If I don’t have the urge to bake banana bread or banana muffins, I feeze the bananas and make a homemade smoothie. (Just add the frozen banana to some milk and a dash of cinnamon) – yummo.

  38. An November 27, 2011 Reply

    Just made the recipe in mini loaves for Thanksgiving. They came out perfectly!!! They are so moist with a buttery fine crumb. This recipe is a departure for me as I tend to prefer oil-based baked goods; consider me converted! And the cream cheese is brilliant. I also toasted the pecans before adding them to the batter and that definitely enhanced their flavor. This recipe is a keeper.

  39. Christine February 6, 2012 Reply

    Sooo good! I just made this last night, and the hubby and I have declared it ‘the best banana bread recipe EVER.’ Thanks for sharing!

  40. David Head February 12, 2012 Reply

    Wow got to have these ,they look and sound fabulous .This is an easy recipe for us to try .Will watch these cook and get hungry till they come out of the oven. Mmmmmm Yum

  41. Nancy March 7, 2012 Reply

    Made it finally, and LOVE it! Thank you for the recipe!

  42. Ginna March 29, 2012 Reply

    Thank you for this recipe….I have been in search for the perfect banana bread recipe and this is it. I made it a few weeks ago and then as I was looking at the counter today the very ripe bananas were sreaming at me to make more bread…lol. I went to get the cream cheese and saw a White Chocolate Cream Cheese by Philidelphia and it was absoutley amazing….I highly suggest giving it a try….all the flavors of white chococlate and banana are like an explosion of oooooooyyyyy gooooooddddddnnnneessss in your mouth!

  43. I Just Want To Eat! March 31, 2012 Reply

    Thanks. This will definitely be on my list!

  44. Jenn Baker April 15, 2012 Reply

    Pays to put some extra creaminess in the mixture. I use The Neelys’ recipe which calls for sour cream and I made it again with low-fat yogurt and the texture is great! I can eat a whole loaf myself. No shame!

  45. kubelick June 29, 2012 Reply

    can i make muffins out of this batter/dough?

  46. jennifer July 1, 2012 Reply

    kubelick, I think this would work well as muffins. You’ll likely need to decrease the baking time.

  47. Donna July 29, 2012 Reply

    Beautiful recipe! I usually follow a recipe exactly the first time, but I didn’t have the cream cheese or pecans on hand when I decided to make this, so I sub’d non-fat greek yogurt cheese (drained the yogurt for a couple of hours) and toasted walnuts. Still fabulous! The texture of this bread is so nice and the sweet crunchy top sets it apart from other banana breads. If it tastes this good with yogurt, I can’t wait to make it with cream cheese and pecans! Thanks! :)

  48. Heather October 13, 2012 Reply

    hands down this was the most delicious thing i have ever ate

  49. Amy from Texas December 4, 2012 Reply

    This was the best banana bread in the history of the world, I’m sure. My gosh! I don’t even LIKE bananas. I think I will request this for my birthday cake, next year. Wow!!

  50. Cindy Freland January 11, 2013 Reply

    I have this in the oven now as a bundt cake for the first time using this. It smells so good and I can’t wait to try it. Thanks so much.

  51. Gg January 26, 2013 Reply

    This is the most delishious bread that I have ever made. Can not keep it around, family and friends eat it up! Yummy stuff

  52. Hannah January 26, 2013 Reply

    Making this now, smellls delicious!

  53. JEP February 7, 2013 Reply

    This recipe is packed with some of my favorite ingredients. I’m sure I will love texture with the cream cheese!

  54. Jeannie February 16, 2013 Reply

    Sounded so good and with such rave reviews…just had to make it! It’s in the oven now and I added a few (okay, one cup!!) of chocolate chips.

  55. carol February 27, 2013 Reply

    There are many comments here and maybe somebody already mentioned it. At the top it says Prep Time: 30 HOURS! Typo? Hopefully! I hope to copy the recipe and make it soon!

  56. jennifer February 27, 2013 Reply

    Carol, that would definitely be cause for alarm! I’ve corrected the time. Let’s chalk it up to the curse of a pull-down menu. ;-)

  57. Alana April 3, 2013 Reply

    Thanks for the recipe. I made this on Sunday and I got rave reviews! I was under the impression that this would be a sinfully rich and decadent banana bread but surprisingly it was light, not too sweet and had a mild banana flavour. It was a nice contrast to the pecan sugar topping which really set this apart from other recipes. Definitely a keeper!

  58. Gigi May 25, 2013 Reply

    Baked this today and its truly a keeper. The crunchy top is the best and the toasted pecans. Thanks for sharing the recipe :)

  59. Rhonda June 21, 2013 Reply

    Thanks for posting this recipe, I was able to try it out and it was DELICIOUS!

  60. wendyb964 June 28, 2013 Reply

    I just throw the very overripe bananas in the freezer in their skin. Tip: once frozen, put store them all in one jumbo plastic bag or you’re likely to find them scattered throughout the freezer in our garage. Last evening I made these (one recipe = 5 small loaves) and while loving crunchy, cinnamon streusel, the topping looked/smelled overdone after only 1/3 of the baking time. Covered with foil and finished baking. Over the years I’ve made countless banana cakes/muffins/breads. This has a lovely texture. My fav of all time is a banana sheet cake as it takes far less fat and sugar than the others. Will definitely adapt this and make it in flatter pans as the cream cheese added a delightful texture. Yummy!

  61. Alana July 8, 2013 Reply

    I made this a while back and got rave reviews! Everyone loved it especially the topping. Its definitely up there as one of my best quick bread recipes!

  62. Tahnycooks July 27, 2013 Reply

    I don’t even have to make this right away and can already claim this as my favorite banana bread recipe BECAUSE of the cream cheese! Yum-o!

  63. I LOVE a good banana bread. I also eat cream cheese by the spoonful…I just discovered what I think might be my all-time favorite banana bread recipe, so I might just have to try adding cream cheese to that batter and see how it turns out!

  64. Linda October 31, 2013 Reply

    Hi, Jennifer,

    I’ve tried this recipe a couple of times and can’t seem to get the top where it looks as good as yours. I did change to 3 8×4 pans the 2nd time to help the bread bake a bit faster to avoid the over baking on the top and tented it for most of the baking time toward the end. Though the top didn’t get as brown or crumbly as the first time, it still didn’t look as delectable and moist as yours. Rather dry and crumbly. I did “cover” the first loaves with a cream cheese frosting, slightly thinned, from your Hummingbird Cake recipe and that was a big hit with the recipients but I’d still like to get this one to look and hopefully turn out as good as yours. Any suggestions?

    • Author
      Jennifer McHenry October 31, 2013 Reply

      Hi, Linda. Is it possible your oven temperature is off? That’s a common problem. Are you baking in the middle of the oven? Also, are you altering the recipe in any way? If not, check the freshness of your ingredients. If you’re just having problems with the topping being dry, try increasing the amount of brown sugar or butter.

  65. terry moreno January 5, 2014 Reply

    Am making this for the first time, I like a strong banana flavor,
    wondering if a 1 1/2 cups will be enough?

    If I add 2 1/2 cups, will it ruin the cake?

    • Author
      Jennifer McHenry January 5, 2014 Reply

      Bananas add liquid to the batter, so that much of an increase will definitely make a difference. I think there is plenty of flavor with the recipe as is, but I realize that’s just a preference.

  66. Kelly February 6, 2014 Reply

    I just made this tonight and it was sooooooo GOOD! I will be making this again. The only thing I did different is add a 1/2 teaspoon of cinnamon to the batter and didn’t add the pecans to the topping only because I forgot and used them all in the cake but it was awesome anyway.

  67. cassondra mirich April 2, 2014 Reply

    Best banana bread ever!

  68. Juanita April 8, 2014 Reply

    Very disappointed in this banana bread. Not moist at all. Will not make again.

  69. Mommieof5 April 9, 2014 Reply

    Just pulled it out of the oven and it was smelling AMAZING as it was cooking! Family couldn’t wait for it to cool completely so it hot and DELICIOUS!! I have a bunch of smiles and “can I have some more”!! Thanks!!!!

  70. Christina April 22, 2014 Reply

    I would love to try this but will it still come out ok if I leave out the nuts? Do you need to change the ratios of anything in the recipe to balance taking out the nuts?

    • Author
      Jennifer McHenry April 23, 2014 Reply

      Hi, Christina. You can omit the nuts. I wouldn’t worry about making an adjustment to the bread, but you may need to alter the streusel topping a bit. I’d start with half of the half the amount of butter and flour in the topping and then add more if needed to make it until it’s crumbly enough to sprinkle on top of the bread.

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