Creamy Banana Bread Recipe

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Most Helpful Positive Review

Nov 06, 2005

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

—TaoWine

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Most Helpful Critical Review

Apr 11, 2003

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.

—Paula

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905 Ratings

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Apr 11, 2003

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.

—CHUTCHINFIRE

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Jan 25, 2011

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!

—Jillian

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Aug 17, 2007

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.

—Jennifer

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Aug 29, 2002

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.

—CSANDST1

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Jul 05, 2003

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.

—ribar1en

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Apr 11, 2003

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!

—STRRYNYT

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Nutrition

Calories
231 kcal
12%

Carbohydrates
28.4 g
9%

Cholesterol
33 mg
11%

Fat
12.1 g
19%

Fiber
1.2 g
5%

Protein
3.5 g
7%

Sodium
170 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Banana Bread

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 231
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 3.7g 19 %
Cholesterol 33mg 11 %
Sodium 170mg 7 %
Potassium 98mg 3 %
Total Carbohydrates 28.4g 9 %
Dietary Fiber 1.2g 5 %
Protein 3.5g 7 %
Sugars 15.5g
Vitamin A 8 %
Vitamin C 2 %
Calcium 5 %
Iron 11 %
Thiamin 15 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 5 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.