Cream Cheese Banana Bread — This is seriously the BEST banana bread recipe ever. The secret to this banana bread recipe is cream cheese. Finally, banana bread that is actually moist, super easy, and tastes like heaven.
For a banana twist, try these 15 minute twice fried twice-fried plantains. I love the crispy texture and as a snack or finger food this tostones recipe is amazing. For an over the top bread, try my Ezekiel bread recipe made with sprouted grains.
What makes this the best?
For one, I’m not making this up. This cream-cheese banana nut recipe is the real deal and has hundreds of comments, thousands of pins and even more shares. The flavor is amazing, moist, and has a nice crunch from the walnuts — Plus, this recipe is super easy, pop it in the oven in 20 minutes.
The best recipes are the ones you can easily modify based on personal preference. Try muffin tins, change pan sizes, add chocolate chips, less sugar, sugar substitutes, different nuts, cinnamon, and various icings. Of course please let us know by adding a comment!
How do I know when it is ready?
The toothpick test is a tried and true test and essential when modifying a recipe, or switching pan sizes. When baking, time is a suggestion and by no means exact. Everyone’s oven is different (gas, electric, convection), and many are inaccurate. Baking times also vary based on moisture content in bananas, climate, and elevation.
I usually keep a close eye on my banana bread for the last 5-10 minutes. As soon as I think it might be ready, I open the oven door and slide a toothpick into the bread or muffin. Just stick a toothpick into the center of your banana bread. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your bread is done!
Easy and quick tips!
I tend to take breads, cakes, and such out before the toothpick comes out perfectly clean. I do this because it will continue to cook even after you remove it from the oven. This is extremely important for perfectly moist banana bread.
Cream Cheese Banana Bread
- 1 ½ cups walnuts - roughly chopped and toasted
- ¾ cup butter - softened
- 200 g cream cheese - softened
- ½ cup white sugar
- ½ brown sugar
- 2 eggs - large
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 banana - medium, mushed
- Preheat the oven to 350°F / 175°C and grease two bread pans.
- Toast the walnuts in a dry skillet over medium heat until fragrant, about 3 – 5 minutes, then remove from heat and let cool.
- Add the sugars, and beat well to combine.
- Blend in the vanilla, and then add the eggs one at a time, beating after each one to blend.
- In a separate large bowl, sift together the dry ingredients, then add to the wet and mix at a low speed, until just blended.
- Stir in the bananas and walnuts.
- Scrape dough evenly into well-greased bread pans, and bake for about 1 hour, or until a toothpick in the middle comes out clean.
- Cool bread on wire rack for about 15 minutes, then remove from pans and allow to cool an additional 30 minutes before slicing, to avoid excessive crumbling.