Cream Cheese Banana Bread

Cream Cheese Banana Bread – moist and delicious banana bread with walnuts. The cream cheese gives this banana bread the best texture!

It’s been a long time since I made banana bread. I got into the habit of only buying enough bananas to get us through the week and what’s the fun in that? The best thing about bananas is knowing that there’s going to come a time when the bananas are so brown that you absolutely have to bake something.

I haven’t really been on that quest to be the perfect banana bread. I mean, sure, I enjoy trying new recipes and get excited when I find a good one but odds are I’ll never go back and make the same recipe again. Anyway, even though I wasn’t on that quest, I did find it. The best banana bread ever.

The only way to describe the texture of this bread is silky. It bakes up completely different from any other quick bread I’ve made and I guess I can thank the cream cheese for that. The flavor is perfect, not too much banana or too little, and the nuts add the perfect contrast to the silky smooth bread. This is one banana bread recipe that I actually can see myself making over and over again.

How To Make Cream Cheese Banana Bread

This Cream Cheese Banana Bread recipe is a pretty standard banana bread recipe but with the edition of cream cheese. You simply soften cream cheese just like you do butter and then cream it with the butter and sugar until the mixture is light and fluffy. From there, you add eggs and vanilla and all the dry ingredients. 

And finally, before you scrape it into a loaf pan, you fold in walnuts. Of course, you can use pecans or the nut of your choice if walnuts aren’t your thing. 

The loaf gets baked for about 50 minutes and if it starts to get too brown, just tent it with some aluminum foil. Let it cool for a few minutes in the pan before you turn it out onto a wire rack to cool completely. Make sure it’s completely cool before you slice it!

How Long Does Cream Cheese Banana Bread Last?

Banana bread should be fine up to a week if stored in an airtight container on the counter. It’s at it’s best within the first few days of baking but it is fine to consume for up to 1 week. 

Can You Freeze Cream Cheese Banana Bread?

Yes! I love keeping banana bread in the freezer for emergency breakfasts or if we have surprise guests. 

I like to slice it so I can pull it out a slice at a time if I need to but you can leave it whole if you prefer. Just pop it in an airtight, freezer-safe container (like a freezer ziploc bag) and consume within 2 – 3 months. It will still be edible after that but it’s tastiest within a couple months. 

More Banana Bread Recipes

PB&J Banana Bread – everything you love about a peanut butter and jelly sandwich in a quick bread! Peanut butter banana bread with a jelly drizzle and streusel topping. 

Buttermilk Banana Bread – a classic banana bread but with the delicious flavor of buttermilk!

Chocolate Chip Banana Bread – chocolate banana bread with chocolate chip mixed in! This one is rich and perfect for chocolate lovers!

Cream Cheese Banana Bread

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

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Ingredients

• 6 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup mashed bananas, about 2 medium
• ½ cup chopped walnuts

Instructions

1. Beat butter and cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add sugar, beating until light and fluffy. Add egg and vanilla, until well mixed
2. Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in banana and walnuts. Spoon batter into a greased and floured 8- x 4-inch loafpans.
3. Bake at 350F for 50 - 60 minutes 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 pan on wire racks 10 minutes. Remove from pan, and cool 30 minutes on wire racks before slicing.

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