This super moist, incredibly tasty fall quick bread features both pumpkin and bananas, with a swirl of sweetened cream cheese throughout.
Why You’ll Love This Recipe
This Pumpkin Cream Cheese Banana Bread has so much going for it–pumpkin, bananas, and a ribbon of sweetened cream cheese–I don’t know what else you could possibly want in a quick bread.
Except for a powdered sugar glaze and a sprinkling of pecans. My family loved this bread for both breakfast and snacking, and both loaves disappeared in a few days!
I don’t know about you, but I can always use another recipe for using up over-ripe bananas.
I think this recipe would also make some pretty marvelous muffins or mini loaves too! Perfect for giving to friends and neighbors during the holidays.
I’ve also frozen this bread, and it was just as delicious as fresh. You can, of course, skip the powdered sugar drizzle, but I think it’s what makes this bread extra special.
I know this will sound crazy, but my husband isn’t a big fan of pumpkin baked goods, but he really liked this bread, because the pumpkin wasn’t overwhelming.
And you really do taste both the pumpkin and the banana. So if you love banana bread, and you love pumpkin bread, you’re definitely going to love this.
A few delicious variations: add some chopped pecans or chocolate chips, or both, to the batter before baking. Whatever you do, just be sure to add this Pumpkin Cream Cheese Banana Bread to your fall baking list!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Bananas
- Eggs
- Vanilla
- Vegetable oil
- Canned pumpkin puree
- Brown sugar
- White sugar
- Flour
- Baking powder
- Baking soda
- Spices: pumpkin pie spice, cinnamon, salt
- Cream cheese
- Powdered sugar
- Pecans
Pumpkin Cream Cheese Banana Bread
Ingredients
For the bread:
- 3 ripe bananas mashed
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup vegetable oil
- 1 15 oz. can pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
For the cream cheese filling:
- 1 8 oz. package cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tablespoon flour
For the drizzle:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Grease two 9×5 inch loaf pans.
- In a large bowl, stir together the mashed banana, eggs, vanilla, oil, pumpkin, and sugars.
- Combine the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Stir into the banana mixture until just combined.
- In a medium bowl, beat the ingredients for the cream cheese filling until smooth.
- Divide half of the batter between the 2 prepared pans. Spoon equal amounts of the cream cheese filling down the center of each loaf. Top with the remaining batter.
- Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes.
- Meanwhile, position a cooling rack over wax paper. Whisk together the powdered sugar, vanilla and 1-2 tablespoons of milk. Turn the loaves onto the cooling rack and drizzle with the glaze. Sprinkle with the chopped pecans and cool completely before slicing and serving.
1 comment
Lebanese Yar | OfRecipes
This looks fantastically delicious!!! Perfect for the season!