No, this cream cheese banana bread recipe is not a low calorie dish or one that fits into my low macros days by any means… but I’m telling you once you taste it you won’t even care–it’s a splurge but one that’s worth it, especially on leg days when you’ve earned that weekly “treat”.
It’s one of those tried and true recipes that continues to make its way back into rotation year in and year out in my house and the perfect way to welcome fall! Another great option to gift to neighbors, teachers and loved ones with a little sweetness they can enjoy with their coffee, too.
Cream Cheese Banana Bread Recipe | *recipe makes 2 loaves or 16 mini loaves*
3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 4 medium bananas)
1 cup roughly chopped pecans, toasted
1/2 teaspoon vanilla extract
a. 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.
b. 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 8×4 inch loafpans.
c. 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. Cool bread in pans on wire racks for 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
Have you tried making a cream cheese banana bread recipe before? Share in a comment below!