Cream Cheese Banana Bread

by Heather on February 18, 2011

Yesterday I was sitting there wondering what to make.  I knew it had to be something good and something with bananas, what with the 3 overly ripe beauties sitting on my counter.

Not only that, I also had a craving for banana bread but had some cream cheese in the fridge to use up.  Suddenly Cream Cheese Banana Bread was born!  I used this recipe, adding and taking away ingredients according to what I had on hand and what I know works at high altitudes.  The only problem?  It says to make 2 8×4 loaf pans, and since I only have one (and wasn’t about to spend hours on end baking banana bread) I made a pan of muffins and a 9×5 loaf pan.  Perfection!

Yeah…there are only 6 left.  That would be because…well…ahem…because I at them all.  Within 15 minutes.  Oops…

I will say that the culprit though…the reason I couldn’t stop eating them (despite the fact that the muffins are outrageously good on their own) is because I might have taken the leftover salted caramel frosting and spread it all over the muffins.


Does that make them cupcakes?


Oh well if it does…it was divine!  Hence the wearing of yoga pants for the entire rest of the weekend…

The loaf turned out perfectly as well, crisp on the outside and wonderfully moist on the inside.  I also love that the cream cheese in the bread adds a wonderful underlying tartness.  It’s a perfect balance of flavor!


Recipe from Diana’s Desserts, adaptions made based on on-hand ingredients

  • 3/4 cup butter, room temperature
  • 8 oz cream cheese, room temperature
  • 2 cups sugar
  • 2 eggs
  • 3 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 ripe bananas, mashed well
  • 1/4 cup milk, stirred in at the end

Preheat oven to 350.  In a bowl beat together the cream cheese and butter until creamy and well combined.  Add the sugar and eggs and mix well for 2 minutes.  Sift together the flour, baking powder, baking soda, and salt.  Add to wet ingredients and mix until just combined.  Add the bananas and milk, and mix until everything is well incorporated.  For muffins, fill each muffin cup 2/3 full and bake at 350 for 20-25 minutes.  For the loaf, grease a 9×5 pan and bake at 350 for 60-75 minutes, or until a toothpick inserted comes out clean.


I highly recommend the frosting serving suggestion, but plain butter would be fabulous as well!

Now, if you’ll excuse, I’m off to finish of the rest of loaf.  It’s what I do and I’ve already resigned myself to stretchy pants the remainder of the weekend!


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