Banana bread becomes extra moist and delicious with a ribbon of sweetened cream cheese swirled throughout the batter, and a drizzle of orange glaze on top.
I don’t know about you, but I never seem to have enough recipes for using up over-ripe bananas. I don’t think we go more than a week around here without having a few old bananas that need using–and I always feel guilty throwing them away.
Thankfully, you really can’t go wrong with some good, old-fashioned banana bread, and this Cream Cheese Banana Nut Bread is a new favorite.
And my family loves just about anything baked with banana, like these banana muffins or this banana cake (seriously, you must try the banana cake….you won’t believe how good it is!).
As you might expect, adding cream cheese makes the bread extra moist and delicious. We loved this bread for both breakfast and after-school snacking.
And here’s a pro tip for you. Banana bread makes some amazing French toast. So save a few slices of this bread for the weekend, when a hot, homemade breakfast is in order.
My kids aren’t usually fans of pecans (or nuts of any kind), but no one seemed to mind them in this recipe. You could certainly omit them if needed, or substitute walnuts, if you prefer.
I love the orange drizzle that goes on this bread too! Trust me, it’s the perfect finishing touch to this fabulous sweet bread.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Pecans
- Butter
- Cream cheese
- Sugar
- Eggs
- Vanilla
- Flour
- Baking powder
- Baking soda
- Salt
- Milk
- Produce: bananas, oranges
- Powdered sugar
Cream Cheese Banana Nut Bread
Ingredients
- 1 1/4 cups chopped pecans divided
- 1/4 cup butter softened
- 1 8 oz. package cream cheese, softened
- 1 1/3 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter milk
- 1 1/2 cups very ripe mashed bananas (3-4 bananas)
- 1/2 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon orange zest
Instructions
- Preheat oven to 350 degrees. Grease and flour 2 8×4-inch loaf pans.
- Place 3/4 cup of the pecans on a baking sheet and toast for about 10 minutes, or until fragrant, stirring halfway through cooking time.
- In a medium bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
- In another medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Add flour mixture to cream cheese mixture alternately with buttermilk, beginning and ending with flour mixture. Mix until just blended after each addition. Stir in mashed bananas and 3/4 cup toasted pecans.
- Spoon batter into prepared loaf pans and sprinkle with the remaining pecans. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Cover bread with foil for the last 15-20 minutes of baking to prevent over-browning.
- Cook bread in pans for 10 minutes, then turn onto wire racks to cool completely.
- Meanwhile, stir together powdered sugar, orange juice and zest. Drizzle over cooled loaves.
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Notes
12 comments
Leone Hardiman
This looks like a wonderful recipe and I am looking forward to making it tomorrow. The recipe ingredients calls for 1 1/4 cups chopped pecans divided. The recipe states to toast 3/4 cup and to add the 3/4 cup toasted pecans with the mashed banana. When is the remaining 1/2 cup pecans used?
Leone Hardiman
I am so sorry but had I read the recipe thoroughly instead of browsing quicky I would have seen where the second 3/4 cup of pecans go on the top of the batter before putting in the oven. My mistake! I made the Cream Cheese Banana Nut Bread today and it is wonderfully moist and delicious!
Jen
Can you make in advance and freeze? Want to prepare for a bake sale
Danelle
I’ve never frozen it, but I don’t see why not!
Sandy
Do not like nuts ! Would this bread be good without
nuts in it ?
Cheryl
Sandy, Here’s a hint that I learned a long time ago when working with a friend while putting together a “Guess Who’s Coming to Dinner” party. One of our Strawberry Fruit Salads had a base made with chopped pretzels. One of the guests was new to our community, & I noticed him being very picky while eating it. When his wife asked if it was made with pecans, I told them no, & was relieved to hear a very relieved sigh. It turns out her husband was allergic to pecans. I was surprised that he was trying to eat the salad in spite of thinking it was pecans. I will admit, they look like pecans and taste every bit as good. With the rising cost of pecans, I will admit to throwing crushed pretzels into cookies, brownies, etc. You may want to try it, at least once.
Susan
What a great idea I can’t wait to try it! Pecans are a favorite but often pricey so this alternative sounds good! Thanks so much!
Danelle
Of course!
Noelle Joey
Hi, this sounds amazing and looks so good. I was wondering if I could use regular whole milk instead of buttermilke; and will it change the texture at all.
Danelle
It should be fine. You can also add a tablespoon of vinegar to your milk and let it stand for about 5 minutes. It’s a great substitute for buttermilk.
Beverley Press
this just looks so delicious in every way, thank you xoxo
Gina
Ohhhhh I love how chunky it is!!!!!!!!! I can almost taste it- mmmmmmmmmmmmmmm. A must make!!!!!