" I have been using this recipe for a few years now, and it remains my families favorite for banana bread! The combination of bananas and cream cheese make this a very moist bread." — Pam Hall
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1 (8 ounce) package
cream cheese, softened
1 1/4 cups
2 1/4 cups
1 1/2 teaspoons
Yummy Yummy. What a pleasent taste and so very moist. I've made this so many times and it's a keeper.
Hints: I always use 3 good sized banana's, which is a lot more than what the recipe calls for. I use 1/4 cup of brown sugar and 2 tablespoons of cinnamon, and I ommit (usually) the pecans. Takes a little longer to cook with the extra banana's, but it's worth the wait.
Thanks Pam Hall
I wasn't particularly impressed with this recipe. I found the batter to be somewhat thick, and the bread wasn't as moist as I thought it would be with the addition of the cream cheese. I also added 1 teaspoon of the cinnamon to the batter, instead of all of it in the crumb filling. My favorite recipe is still the Banana Sour Cream Bread found on this website.
This IS a very creamy bread, but i think it lacks flavor. I made it for the first time today, in a large rectangular cake pan, and it took only 30 minutes. I added 1TB vanilla because usually like more than recipes call for. It turned out great, except next time I will add some spices to the mix, such as cinnamon, nutmeg, or allspice. I will also mix up a small dish of cinnamon and sugar with melted butter and spread on the top of the bread. It was good, but it needs a little kick. Adding a little more banana couldnt hurt either.
Moist and creamy! But, I guess that's no surprise with banana bread. I've never made banana bread with cream cheese before so this was a nice change plus it was a nice way to use up the last of it along with some really ripe bananas. I cut the recipe in half and added a tsp. of cinnamon to the batter and kept the vanilla at 1 tsp. I also mashed 3 ripe bananas so that was definitely more than 1/2 cup! I subbed walnuts for the pecans as that's what I had on hand. I used one egg and added a couple of tbsp. of veg. oil. I baked in a 9x5 glass baking dish and it took an hour. I love the nice nut/sugar mixture in the middle when you cut into the bread - delish!
I used 1/3 cup of applesauce instead of margarine, used an 8 ounce package of fat free cream cheese, mashed 3 bananas, used 1/2 cup of applesauce with 1/2 teaspoon of baking soda mixed in instead of 2 eggs. I also omitted the pecan mixture, and instead chopped up 1/2 cup of walnuts, and threw them in the banana bread mixture.
This was very good. I left out the nuts and mixed in the cinnamon and brown sugar. However next time I'll cut the cinnamon in half and add an extra banana.
This is the best banana bread recipe I've found. The cream cheese makes the texture wonderful. Plus, the bread freezes really well. So, with the two loaves, I put one in the freezer and leave another out for the family.
i added some chocolate chips with the filling and it didn't last two hours!..this was an incredible bread that i will make again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Banana Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 109
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