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Saturday, March 24, 2012

Sweet Treats Saturday: Cream Cheese Banana Bread

Quote from hubby as I was walking away with him with a slice in hand: 'I don't normally like banana bread, but that stuff was gooood.'

Seriously, I don't think I need to ever try another banana bread recipe after this one.

The combination of cream cheese and four bananas, made this recipe so moist.  The pecans added a nice, nutty flavor to it (though if you really hate nuts in your banana bread, you could omit them... but seriously, you're missing out).  I would say that the brown sugar topping was really what made it, but the fact that every bite was so delicious leads me to say that this is just an awesome recipe.

My bananas were ridiculously ripe.  To the point where I was so grossed out even handling them.  But I'm kind-of a banana wimp.  A few brown spots on them and they're on the verge of being only used for smoothies for me.  I made the hubby peel them instead (Can I help you with anything? Well, actuuuaaallllyyy...).

Cream Cheese Banana Bread with Pecans
Recipe from Bake or Break
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Ingredients for the bread:
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
2 large eggs
1 1/2 cups mashed, ripe bananas (about 4 medium)
1 cup toasted pecans, chopped
1/2 tsp vanilla

Ingredients for the topping:
1/2 cup packed light brown sugar
1/2 cup toasted pecans, chopped
1 tbsp all-purpose flour
1 tbsp butter, melted
1/8 tsp ground cinnamon

1. Preheat the oven to 350 degrees F.  Grease and flour two 8x4 loaf pans (I did one large, two small)
2. Combine flour, baking powder, baking soda, and salt.  Set aside.
3.  Using an electric mixer, beat butter and cream cheese until creamy.  Gradually add the sugar, mixing until light and fluffy.  Add eggs, one at a time, mixing until just blended.
4. Gradually add the flour mixture, beating at low speed until blended.  Stir in bananas, vanilla, and pecans.
5.  Divide the batter evenly and spoon into prepared loaf pans.
6.  Combine all topping ingredients in a small bowl.  Sprinkle evenly over the batter in the pans.
7.  Bake for approx. 1 hour, or until a wooden toothpick inserted into the center comes out clean.  If necessary, cover the pans loosely with aluminum foil to prevent over-browning.
8. Cool bread in pans on wire racks for 10 minutes.  Remove from pans onto the wire racks to cool completely.


  1. You need to stop tempting me with these amazing sounding recipes! I'm trying to cut DOWN on sweets ... well ... "trying," more like. :P

  2. Cream cheese and banana...two of my favorites! Thanks so much for sharing at Mix it up Monday :)

  3. I love good banana bread!!! This looks yummy! I've never used cream cheese in my banana bread, but I can see how this would make it very moist! Looks delicious!

  4. In the oven RIGHT NOW! I couldn't find my bread pans, so I made cupcakes! 25 glorious cupcakes. I cannot wait!

  5. I am so wanting this recipe!!!! I love banana bread and have a few on my blog.......I will let you know that I have made it and posted to my blog.....thank you so much I am sure I will love it. Andi thewednesdaybaker.blogspot.com

  6. I just made a double recipe of these yesterday (well, as close to the recipe as I get, with several substitutions for what I didn't have and eyeball measures like I do!) and the loaves turned out perfectly! Justin took them to work and they were inhaled by all. Mine took closer to 85 minutes to cook though, not sure if it was because I covered them in foil the whole time, or because of the ingredient variances, but who cares! Still fabulous! Mahalo, girl!


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