Sunday, October 10, 2010

Cream Cheese Banana Nut Bread - Southern Living


***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention. 

This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out their natural oils and adds SO much flavor...Don't skip this step!  To roast them, simply place the pecans on a cookie sheet in a single layer and bake at 350 degrees for a few minutes until fragrant and lightly toasted.  I usually add a sprinkling of pecans over the top of the batter before baking.  Another trick is to leave a few small chunks of banana...I don't mash them up completely. 

Another great thing about this recipe?  It makes TWO loaves, so you can put one in the freezer for later or give it away to someone very lucky!

Bon Appetit!***

Cream Cheese Banana Nut Bread
***Makes 2 loaves***

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanillla. Spoon batter into 2 greased and floured 8x4 inch loafpans.

Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. (I found that after one hour, my banana bread wasn't completely cooked through.  I ended up baking it for an extra 10-15 minutes.) Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.

Source: Southern Living magazine

115 comments:

Unknown said...

I just made these, except I wanted to make muffins, so I halved the recipe for 6 large muffins. The only addition: 1/4 t. cinnamon. Baking them for 25 minutes on 350. I'll let you know how they turn out!

Liz said...

found this on Pinterest, I love banana bread and cream cheese so this recipe sounds awesome!

Dana D. said...

Saw this on Pinterest and I'll be baking it tomorrow, cuz the bananas are ready. I let you know how it turns out. btw.....I was wondering about high altitude.

sarah said...

yummy recipe!!will be makin this wk..thx..

Traci Ree said...

In the oven as I type. Only modification was substituting w/1 cup of whole wheat flour. I like the flavor ww flour gives my recipes. A slight sweetness and tends to be a bit lighter. Will let you know how it turns out in t-60 min (give or take) :)

Traci Ree said...

In the oven as I type! Substituted w/one cup of whole wheat flour. I like the taste and lightness it gives my baking! Will let you know in t- 60 (give or take) how it comes out! :)

Vikki Pang said...

Made these tonight as muffins - delish!! I added a little bit of cinnamon and baked them for 24 minutes on 350. YUM!

Celeste said...

Thanks to everyone for your comments!

Traci - I can't wait to hear how it comes out!

Vikki - I bet the cinnamon was the perfect addition!

Traci Ree said...

Thank you Celeste for posting! Had a piece with my coffee this morning...warmned it up with a touch of butter and all I can say is...I'm glad I put the other loaf in the freezer for when family comes for Christmas! Deliciousness! Next time I will add the cinnamon like Vikki suggested, I think that will be a nice touch! Happy Holidays!

quisha89 said...

Thanks so much for this recipe, I also added cinnamon and it was amazing...the second time I added sour cream and the bread literally melted in my mouth :-) thanks again

quisha89 said...

Thanks so much for this recipe, I also added cinnamon and it was amazing...the second time I added sour cream and the bread literally melted in my mouth :-) thanks again

Cathy said...

Making this for the third time this month! I added cinnamon and mini chocolate chips. So yummy! Thank you!

Cecile said...

will be making it tomorrow :-); thanks for sharing it to pinterest!

Celeste said...

Traci - I'm SO glad that you loved this recipe! Thanks for the update. :)

Thanks to everyone for your comments...They mean a lot! :)

I'll have to try adding cinnamon next time...that sounds fabulous!

Anonymous said...

I am having trouble reading the amount of each of the ingrediants...for some reason it is overlapping on the decorative part of the page. Can you let me know the amount of each ingrediant? Thanks! Can't wait to try it!!

Celeste said...

Hey there!! Sorry about that...I'm not sure why it would overlap like that. Here's the ingredients list...I hope it helps, and thanks so much for commenting! Let me know if there's anything else I can do to help! :)

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 tsp. vanilla extract

Julee said...

Amazing recipe! Have baked this several times this month!

Michelle said...

I can't wait to try this -- my very ripe bananas are ready & waiting -- I'm going to make mini loaves, love the convenience of those. And who doesn't LOVE minis? :)

Linda said...

This is the best Banana Bread that I have ever made!! Thank you.

Unknown said...

i thought they came out too dry. i would suggest using less flour.

Lallee said...

I also found this on Pinerest. I knew this would be good with butter and cream cheese as ingredients! I was not disappointed. The only change I made was adding a cup of chocolate chips. Thank you for sharing.

Anonymous said...

Do you recommend storing the loaves in the refrigerator or counter top?

Celeste said...

I usually store mine on the counter top. :)

mia said...

I made this a few times and its always good! Thanks for making me look like a great baker!

Jacqueline said...

Most Bestest Amazing Banana Bread Ever! Found it on Pinterest! Only change I would cut back on sugar cause banana's were real sweet!

Tara said...

I made this yesterday and it is FABULOUS!!! Definitely a recipe to keep handy, Thank you :)

Celeste said...

I'm so glad that you guys liked it!! :)

Anonymous said...

I think I have a new favorite bread!!! In oven now; the batter was delish! No nuts for me nut allergy and a dash of cinnamon. Mmmmm thanks!

Diana said...

How many and what size muffins does this make? How long would you bake the muffins and what temperature. This looks great but my husband wants muffins. Thanks for your help.

Anonymous said...

SO this isn't just one loaf, I dont have two loafs. So what would be the ingredents for one?
thanks

Anonymous said...

Do you cover with foil from before you put in oven for the full hour?

justanotherwife said...

Made this today in muffin form, and added chocolate chips. About 25-30 in a 350, and I'll have about 2 1/2 dozen normal size muffins. So tasty, thanks! Going to add this to my blog as well: reallifemarinewife.blogspot.com

Celeste said...

Thanks, everybody! :)

Diana - Justanotherwife's suggestion of 25-30 minutes in a 350 degree F oven sounds perfect.

Anonymous 1 - This recipe should still work great after cutting all of the ingredients by exactly half. I haven't prepared it this way, but I imagine it would be great.

Anonymous 2 - Only add the foil for the last 15 minutes of baking....just to keep the bread from getting too brown.

Anonymous said...

Saw this on pinterest as well, and have made it at least 6 times! I add a pint of blueberries. My husband and son LOVE it!

Anonymous said...

I made this bread in 6 mini loaf pans and they tasted great!

Anonymous said...

I made this last week and have since then shared with everyone I know. Let me just say, I make a lot of banana bread but this is by far the most moist and best tasting I have ever made!!! I was also able to do 3 of the bread pans :) So there was more to go around. Thanks for the recipe!!!

xxsplitendsxx said...

This recipe is in the oven as I type! Can't wait to taste it!

Celeste said...

Thanks to everyone for your comments! I'm so happy that you all loved this recipe! :)

Anonymous said...

I found this recipe on Pinterest and made it today. I usually don't care much for banana bread... this is good! I took the advice of some of the others and added a dash of cinnamon.

Anonymous said...

Made a loaf and 12 muffins this morning. They came out so moist and delicious. Will definitely be making this again. Thank you for the recipe.

Anonymous said...

I only have while wheat flour, do I add all 3 cups or should I cut it in 1/2?

Emi said...

I just made this today. It turned out absolutely delicious! Thank you so much for the recipe!

Roberta said...

Just popped these in the oven... Very excited. I usually make mine with Sour Cream so I'm anxious to see how much this will be different. I too added a little cinnamon and used brown sugar for half the sugar needed. I also made a crumble for the top. Brown Sugar, butter and extra fine pecans... Can't wait!! I'll give the results later..... :)

Anonymous said...

I am going to try it with greek yogurt instead of the cream cheese. I have substituted the yogurt for cream cheese and sour cream in many other recipes!

Anonymous said...

I just made this and followed the directions to a T, except I only added 2 1/2 cups of flour. I'm very glad I did, otherwise I think it would have been a very dense, almost dry, bread. I also sprinkled a little cinnamon on top before baking. It turned out SO yummy! I'll definitely be making this recipe again. :)

erin said...

I've made 3 batches and I absolutely love this version! I did find that mine came out better with decreasing the oven temp to 325° and baking them for only 45 minutes. I do know that every oven is different, so you some tomes have to experiment with timing and temp! Thanks for sharing this awesome recipe!

patterson's said...

I tryed to make it with more fiber fir my husband on a low carb diet. So I used 1 1/2 of flaxseed flour and 1 1/2 of oat bran flour.. instead of regular flour. Oh it turned out great and yummy..

Kelly said...

I love how this makes two loaves!! I split it and made muffins and a loaf to put in the freezer. It was really good!! Do you have any idea on a calorie count? I, too, will add mini chocolate chips next time. Thank you!!

Pam Cheyne said...

I've never made banana bread from scratch, just a box (I know, shame on me) I don't have fresh bananas, could I substitute with baby food bananas?

Vianey said...

I just put this in the oven, I am horrible in the kitchen but decided to give it a try...keeping my fingers crossed!

Anonymous said...

Made this last night and it's fabulous! The cream cheese makes it so moist and flavorful. So glad there's an extra loaf to freeze for later :) YUM!! Going to share this with friends!!

Blythesmommy said...

I made this today. Turned out great. I added semi sweet chocolate chips instead of pecans. Sent a loaf home with my inlaws. I did cover it in tin foil the last 10 min because of browning and cooked it for a total of 1hr 8 min. Thanks for the recipe.

Anonymous said...

Can I mix everything, refrigerate, and bake in the morning???

Anonymous said...

This recipe was simply amazing!

Leslie said...

I made this tonight after finding it on Pinterest. I made mini muffins and mini loaves. It is delicious!!! My husband has been popping mini muffins in his mouth every time he walks by them. Thanks for a great recipe!!

Kavya Rizwan said...

I found this on pinterest and made it last weekend. So good! I've made banana bread before using different recipes but never with cream cheese. It was so moist and so delicious. My whole family loved it, even the fussy ones :) (I skipped the nuts because of allergies, but it was fantastic regardless)

Anonymous said...

Made this today and I'm a believer! I made one loaf and 8 mini-loaves and think it's wonderful. The mini-loaves I baked for 30 minutes and they were perfect! Thank you so much.

Anonymous said...

Making this now and added cinnamon and some raisins and cranberries. Can't wait to see how this turns out. Great recipe ty for sharing.

Anonymous said...

I made this today, as my grandson would say "delious"

Anonymous said...

I've made it several times now and I'm in love! I love it so much I'm making some for our Christmas party at church.

Anonymous said...

quisha89 said she added sour cream...How much do you add? Love this recipe and want to experiment.

DeDe said...

I wanted a reason to use my new Kitchen Aid mixer and I had 4 overripe bananas! I made it last night using toasted walnuts and a sprinkling of cinammon. It was moist and yummy and I did freeze the other loaf.

Dede said...

My son and I made this today for a snack today, it was a HUGE hit with our family.
This was a very moist and flavorful bread, just the right amount of bananas and cream cheese.

Thanks for sharing.

Tripping ♥ Down said...

I just tucked mine in the oven! It's my first time making it and all I have to say is....Whew! My husband and I have only been married two years, and we haven't done a lot of baking so far so we didn't own a stand mixer or even a hand mixer!!! Let me tell you, my arm is on FIRE from all that mixing. I hope it turns out alright. I'll for sure come back and leave a comment about my success rate!

Anonymous said...

I have been making this bread since the recipe came out from S/L. It is the only banana bread I make. It is simply the BEST!

Anonymous said...

How much sour cream did you add?

Gina Ann Day said...

Wonderful as muffins and I added the cinnamon, dark chocolate chips and sourcream. I added coconut and an icing made with banana pudding (straight from box) pineapple juice, finely diced pecans, small marshmallows, and powdered sugar. Yummy!!!

Anonymous said...

Best banana bread! Moist and delicious. Thank you!

Anonymous said...

So excited to be making these after all the comments that I've read! They are in the oven now, as muffins w/the cinnamon :)

Anonymous said...

Just baked these in muffin form & they melted in my mouth!!! I did add 1/4 tsp of cinnamon ! thanks for the recipe!!!

Anonymous said...

Hi, Celeste, I wanted to ask you what does ´c´means. Thanks.

Susan said...

OMG, I made two mini loaves last weekend, substituting chocolate chips for the nuts and adding some cinnamon. I have never had much luck with banana bread recipes, but this one is a keeper! It came out cakelike, which may have been caused by overbeating, but we were fine with the texture. We made mini desserts by cutting a slice in half and adding a thin layer of cream cheese and frying like a grilled cheese Sammy. Heaven! Getting ready to make a loaf right now. Thank you for this recipe!

Sandy said...

Anyone have any ideas on how to cut down on the sugar?

cindycb said...

I only have 3 ripe bananas on hand, anything I could substitute? Just don't want it to be dry.

LaTasha Mejia said...

Ok..so this is bread goes in my fav folder..good stuff..I will likely make some adjustments but keep the original recipe..like maybe add some blueberries

LaTasha Mejia said...

Soooo good..this bread goes into my keeper folder..found this on pintrest and I'm glad I did because I loooooove banana bread..I wonder how it would turn out if I added some blueberries

Jennifer Howell said...

Absolutely love this recipe!! It isi so good and very easy to follow the directions. I have made it a few times and it is great each time!

Kelsey Backhaus said...

This recipe is awesome! I cut everything in half and only made one loaf and it was perfect! Best banana bread recipe I have found! Thank you!

Kelsey Backhaus said...

I love this recipe! It turned out perfect! I cut everything in half and only made one loaf and it is perfect!! Best banana bread recipe I have used...and it will be the one I continue to use!

ang said...

Starts getting super thick when you're adding the flour - thought I was going to burn up my mixer LOL - turned out wonderful!

Anonymous said...

Made this a few times. I added cinnamon chips from the baking aisle. My husband and kids agree it is the best banana bread we've ever eaten. Thanks for the recipe.

Anonymous said...

Just made this last night, cut the recipe in half cause I only had enough stuff for one loaf. Used chocolate chips instead and accidentally added too much baking soda but it still turned out wonderful! Definitely a keeper!

Anonymous said...

I made these today. We live in eastern NM. I baked the bread for one hour and they didn't bake all the way. So, I am putting them back in the oven. They also came out very blond as compared to other banana bread I have seen. I also put 6 bananas and it just doesn't taste like banana bread. I don't know what I did wrong?? Maybe too much flour? I will try it again.

Anonymous said...

Mine didn't raise. Should it be 1tsp of baking powder per cup of flour. Thought like it didn't sound like enough when I was making this.

Nana said...

Love this recipe. I made them as muffins adding cinnamon to the batter and topping with a strudel mixture. Everyone fell I love with them. Also made plain mini muffins for the grand kids. They love Nana's baking!

Anonymous said...

Thank you so much for this recipe! I love the cream cheese and bananas in this -makes it much easier to modify so that my wheat-allergic boyfriend can eat it too!<3

krysti said...

Made this several times. LOVE it I also make a honey butter to go with it. DELISH!

Javonna K. said...

I made this last night and it tastes really good but mine didn't rise at all. It's totally flat. I didn't overbeat or anything, My butter and cream cheese were softened and room temp. Even my eggs were room temp. All my ingredients were new… don't know what went wrong! I made one loaf with mini chocolate chips, the other without. Came out super yummy, but not so good in presentation.

Anonymous said...

I LOVE this recipe! The cream cheese really makes all the difference. The only thing I did differently was use whole wheat flour in place of white. Bread was amazing! I won't ever use any other recipe again. :)

Jean fries said...

I was short on flour so added 1 C oat flour, and always put cinnamon in banana bread! Can't wait to taste and compare it to my other recipe I made today with coconut flour and 6 eggs. Don't know if more expensive egg recipe is that much better. Love this recipe, but don't usually use any oat flour. Will let you know!

KenDin Rawls said...

I made this last night, did NOT alter the recipe. It was the BEST ever. So moist, its a keeper!

Anonymous said...

Make banana bread at least twice a month, saw this new recipe and decided to try it! Made four small loaves, one plain, one with pecans, one with choc chips, and one with cinnamon. All delicious! Thanks!

Anonymous said...

HOLY BANANA BREAD! this recipe is amazing, thank you so much for sharing!

Anonymous said...

Made this, omitted the nuts & added 1/4 tsp cinnamon. Mmm! Next time I'm going to try making it with brown sugar instead of white just for the heck of it!

Anonymous said...

I made this and it was the best banana bread I've ever had! Thanks for sharing!!

Falon Bentley said...

Making this for the 3rd time tonight, only variation is subbing half the flour with whole wheat flour and using walnuts (that's what I had on hand but the pecans in it are amazing). It never fails...I buy a bunch of bananas for my picky 18 month old because
sometimes she takes a notion and loves
them, but then she decides she doesn't like
them this week so I am forced to make this
bread.. oh darn. :)

Sharon said...

This really is the best banana bread recipe I've tried! I added cinnamon, ground nutmeg, and a few extra pecans to my batter. I did have to cover the edges with foil to prevent burning during the last 20 minutes of baking. Thank you for sharing this amazing recipe!

Tracey Leach said...

Found this on Pintrest, and is a great recipe. I did make some alterations, I cut the sugar half and half with monkfruit, used low fat cream cheese, and used whole wheat flour. Was yummy!! Thanks

Anonymous said...

These are superb! Hubby broke his ankle so I whipped up 12 large muffins & 1 loaf to cheer him up. He said they are the best muffins he's ever had. I modified the recipe with 2 1/2 cups flour, 1/2 cup sugar, 1/4 tsp. cinnamon, no nuts. Dipped muffins in melted butter and rolled them in cinnamon/sugar mixture. You bite into a crunchy outside and moist banana inside. The loaf is still baking and the house smells yummy.

lilred70670 said...

Two loaves in the oven, smelling wonderful I might add, as I type. Only change I made was to coat the pans with cinnamon/sugar mixture instead of flour. Can't wait to taste it. I'll let ya know if it tastes as good as it smells! Thanks for posting recipe to Pinterest.

Sandra Caudle said...

I made this today. It is the BEST Banana Bread I have ever tasted. So delish. Thanks for sharing

sse organics said...

Dear Celeste,

3/4 c butter equal to how many oz or gm ? Wish to try out this weekend, thanks in advance, jenny

Celeste said...

Jenny - Thanks for your question! Using an online convertor, it looks like 3/4 cup would be either 6 oz or 170.1 grams. I hope this helps! :)

laverne hall said...

I have been making this recipe for a long time. It's the best !! I have made up to 8 loaves at a time. It freezes great. I usually thaw it & stick in the oven for about 10 min. to dry out the top. My entire family loves this.

Samantha Logan said...

Saw this on pinterest and had to make it! I didn't put it in two pans tho, I put mine in one big loaf pan...fingers crossed it comes out yummy!

jojotexasgal said...

I just took my 2 loaves out of the oven,hardest part was waiting for them to cool.I made the exact recipe with one substitution, as I did not have pecans so I used chopped walnuts, and did not toast them.
Ok..just had a slice of pure banana bread heaven! Definitely a delish winner !!
Walnuts are great in it but will do pecans next time! Thanks for sharing..this recipe just replaced my Mom's long standing winner Banana bread..but shh... I won't tell my 96 year old Mom! LOL

Anonymous said...

Can you make this using a Bundt cake pan?

Cathy Walker said...

Mine are in the oven now. After reading all the comments this is what I did. I used ALL organic ingredients. I use half organic sugar and half organic brown sugar. I used both pecans and walnuts and poppy seeds. I also added cinnamon and a little fresh grated nutmeg. It's is smelling great. I'll let you know how they turn out.

Myda Muckala said...

I made two loaves as the recipe calls for (this past Saturday)and one loaf was gobbled down in less than 5 minutes. Everyone loved it, including myself. It was moist and tasty! The 2nd loaf I took to our shop 2 days later and it was still moist and delicious and everyone there loved it as well!

Louisa said...

I made this recipe tonight for my family and guests and it was a bit with everyone including my picky 9 year old eater! Love it! Will definitely be making this bread again! Thank you for sharing this awesome recipe!

Anonymous said...

I have it baking in the oven as we speak... I used walnuts instead and added chocolate chips! I made four loaves tonight I have for kids so it will go fastalso sending some home with my mother she and my dad are in a nursing home and cannot cook

Mama Be said...

I made this tonight using pumpkin instead of bananas, and dates instead of sugar (pureed them in the food processor with the can of pumpkin until it was all smooth) because I'm making this for a pre-school snack. It started getting super super thick as I was mixing it, but hopefully it rises and turns out okay. I also added some spices (standard pumpkin pie spices). Fingers crossed, and next time I'll make it with bananas!

amanda carleton said...

I tried this just tonight and it was awesome. I have been making banana bread for years and this is now my top recipe! Thanks

amanda carleton said...

I tried this for the first time tonight and it was awesome. I have been making banana bread for years and this recipe is on the top one on the list to go to first. Thanks

Carol Pachniak said...

Made this banana bread and it's probably the best I've ever had. So moist. It's delish and will make it again. My number one go to banana bread recipe.