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Cream Cheese Banana Bread

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So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

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Cream Cheese Banana Bread

I love banana bread. It’s a feel good snack that’s filling and everyone in my home will gobble up.

So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

By adding cream cheese, this banana bread recipe is so soft and creamy.

It feels more like you’re eating a slice of cake than bread.

So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

The creamy taste and texture is different than most banana breads.

Once you try it, you’ll never go back.

It makes this bread so yummy!

So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

I like to bake my banana bread in 4-cavity mini loaf pans so they are sized just right for snacking.

 

How to Make Cream Cheese Banana Bread

  • This recipe all starts by creaming together your butter, sugar, and cream cheese until light and fluffy.
  • Next, you add in your wet ingredients and basic baking ingredients including eggs, milk, vanilla, baking powder, and salt.
  • From there, you’ll add in your flour and then your mashed ripe bananas and additional flour.
  • I like to butter my mini bread loaf pans and then sprinkle with flour so the banana bread doesn’t stick to the loaf pans. Then, fill in the pans and bake!

 

So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

Just slice, dab on a small slab of butter, and eat away.

Just a warning, you will want seconds… and thirds.

 

FAQ’s About This Cream Cheese Banana Bread Recipe:

Q: Can I make banana bread in a large bread loaf pan? 
A: Yes, you can make banana bread in a large loaf pan, mini loaf pan, or even a muffin pan. You’ll just need to adjust your cooking times based on the overall individual size of your end result. For example, muffins will cook faster than mini loaves.

 

Q: Does banana bread need time to rise?
A: No, you won’t need to wait for banana bread to rise. Just fill up your loaf pans and bake!

 

Q: What kind of mix-ins would be yummy in banana bread? 
A: Adding mix-ins can be a fun way to add variety to this yummy banana bread! A few starter ideas include adding chocolate chips, brown sugar, dried fruit, nuts, or even some cinnamon sugar!

 

Q: Can I make this substitution to the cream cheese banana bread? 
A: I follow this recipe as written, so I don’t have experience with a wide range of possible substitutions. In most cases, if you are switching in a product you often use in place of one of the listed ingredients it should work just fine!

Don’t be afraid to experiment and share your experiences in the comments to help others that may have the same question. 

 

So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

If you love this Cream Cheese Banana Bread Recipe, you’ll have to pop over to see these other amazing bread recipes to add to your recipe box!

 

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Cream Cheese Banana Bread Recipe

So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

Cream Cheese Banana Bread

Yield: 4 mini loaves
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 4 oz cream cheese, softened
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups flour, divided
  • 4 small ripe bananas (2-3 large)

Instructions

  1. Cream together butter, sugar, and cream cheese.
  2. Add eggs, milk, vanilla, baking powder, and salt, and mix until well combined.
  3.  Add in 1 and 1/2 cups of flour, and stir until well blended.
  4. Mash your ripe bananas, then add them to the mixture with the remaining 1/2 cup of flour. Mix until well combined.
  5. Butter 4 mini bread loaf pans. Sprinkle a little flour in each, and shake to spread the flour along the edges.
  6. Use your 1 cup measuring cup to scoop the batter into your mini loaf pans.
  7. Bake at 350°F for 35 minutes, or until a toothpick comes out clean in the center.

Notes

If using one large or two medium loaf pans in place of mini muffin pans, start with 50 minutes baking time, and check every couple of minutes until done. 


© Janel
Category: Breakfast

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So soft, this cream cheese banana bread is moist like pound cake and so flavorful. Bake in mini loaves for easy neighbor gifts for the holidays.

janel-sig

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Reader Interactions

Comments

      • I would use just a little bit less bananas. It doesn’t taste overwhelmingly like bananas anyways. It just makes a soft, sweet bread.

  3. Hello! I would love to make the Cream Cheese Banana Bread recipe. I really need a cup measurement of the banana after they are mashed.. Bananas vary in size, and putting too much will definitely ruin the bread. Many thanks!

    Reply

    • You can absolutely cook it in a full sized bread pan. I haven’t tested the time, but I would start at about 1.5 the cook time of the mini loaves and check every 3-5 minutes until it’s ready.

      Reply

  6. That looks delicious. I wonder how it would be to add berries. I went to a small coffee shop once when traveling and they had amazing raspberry cream cheese banana bread. Might have to try this and add them and see. It looks so moist, yum!

    Reply

  7. That bread sounds amazing. I’ve seen cream cheese used in desserts before, but this is the first time I’ve ever head of it used in bread. I’m not much of a baker, but I”ll give this bad boy a shot.

    Reply

    • I used regular, but it would probably work fine with the whipped. It might have a little bit different texture to it. Let me know if you try it!

      Reply

  11. I just made this delicious-ness over the weekend for my family. We are all familiar with grandma’s homemade banana bread. BUT- this was a real treat! Definitely a crowd pleaser. I used a mini loaf pan that makes 9, still just as delicious. Thank you for sharing!

    Reply

  12. I made it last night adding 3/4 cup fresh blue berries ( rolled in flour) for patients Birthday. He said WOW! ,He can’t talk much because of stroke, but wow was great

    Reply

  14. You can not substitue SR. ( selfrising) flour for AP (all purpose). Per the question asked. SR. flour has baking soda and baking powder in it and your recipe all ready has those in them.

    Reply

  15. Added strawberries n little more vanilla, and a some lemon zest. Kids n I loved it, thank u for the share!

    Reply

  16. Can’t wait to try this. Have to wait till it cools down a bit. I love banana bread and this will make it more moist. Yummy yummy yummy!

    Reply

    • Absolutely! I’m not sure how many it would make, but I would guess about 24 mini muffins. They’ll cook a bit quicker than the mini loaves, also, so watch the time.

      Reply

  18. I doubled the recipe and used 8 rather large bananas. Put into two large loaf pans. I baked it in my convection oven which modified settings automatically for the recipe. It rose up beautifully. I tested it with wooden picks after 50 min but it needed more time. I left it for 20 more min before it tested done. When it cooled it fell in and looked more like a cheesecake to me. The texture was too compact to call bread or cake and almost layered inside. The taste was wonderful if you could get past the heavy texture. Perhaps too much banana? Would like to have had the measured amt. My eggs were Lg also. My baking powder was fresh. Checked amts. of everything else. Cannot seem to figure why it came out so compacted. More cheesecake like.

    Reply

    • Hm, I wonder if mine didn’t sink because of the smaller loaf pans and shorter cooking time. I’ll measure out my bananas next time, because I always buy some of the smaller bananas (otherwise my boys waste half the banana!). I’ll update the banana measurement next time I make this one! Thanks for your feedback.

      Reply

      • I used the 4 small loaf pans also, and mine did thee Exact same!!Then I noticed in the picture, those fell just a bit also, if you notice the creese? Still Yummy! I am making my 2nd batch right now. This time I didn’t mix it quite so much

  19. I just whipped this up and popped it in the oven. I’m sure it’ll be Amazing. I added a Lil brown sugar and cinnamon w/walnuts. 🙂

    Reply

  20. I was so excited to try this. My bread turned out very dense. I used all fresh ingredients too. I don’t know what happened. I baked 2 smaller loaves for 50 minutes each. I did the toothpick test as well.

    Reply

  21. I made this recipe tonight EXACTLY as written to a tee and started checking at 30 minutes only to have the bread be raw even at 80 minutes! I’m just being 100% honest. I’ll never make this one again. Flat, raw, and inedible. Maybe steps are missing from the directions as baking soda is missing from the ingredients when it is found in my regular recipe. Sorry! I wanted to love it 😣 My house smells great though.

    Reply

  22. How do u think they would come out in a cupcake pan I already bought the ingredients and want to make for dessert

    Reply

  23. HI & HELP! I made this twice and a friend of mine made it, and placed it in cupcake/muffin tins. Came out tasting like flour and didn’t really rise. We used different flour the 2nd time around and followed everything exactly. We did use a kitchenaid. Often had to mix on high to get everything mixed well and broken down. Can you think of a thing we can change? Can you try using in cupcake pan to make muffins and see what you come up with?

    Reply

    • If yours are coming out too floury, definitely experiment with cutting back on the flour. I just use a regular all purpose flour. Was your butter and cream cheese nice and soft? I just mixed by hand so I wonder if you may be over-mixing. Also, I had some comment requests about the number of bananas – the size of bananas you were using may have mattered as well. I used small bananas. I didn’t wait for the batter to rise, I’ve never had banana bread go through a rising phase, if that’s what you mean. Just scoop the batter and bake.

      Reply

    • That should work great. I used a mini sized 4-capacity so I’d guess it’s pretty close to half the size with 8 servings rather than 4. You’ll want to watch the bake times as it won’t need to cook quite as long.

      Reply

  26. I have the mini loaf pans that come 8 loaves to a pan; smaller than traditional mini loaf pans. Would you know what measure and how long to bake for?can these be done as muffins?

    Reply

    • I haven’t timed it, but definitely watch the time they would cook quicker than in the 4-mini loaf pan size. You can definitely make them as muffins!

      Reply

  27. I made the recipe exactly as written. It didn’t risr at all. My husband said maybe it needed Sr flour n more baking powder or less bananas. I can’t understand what went wrong.

    Reply

  28. I make a sour cream banana bread on a regular basis but your recipe sounded interesting. Following the stated ingredients and mixing as stated, I used 2 regular sized pans for about 50 minutes. I coated the pans with cinnamon sugar as I do for my other recipe. Neither loaf rose much when baking and did come out a little dense in texture but was pretty good regardless. I also coated the top with a glaze. Instead of using butter when eating one of my grandsons used peanut butter and loved it. I was only disappoint in the denseness, I used only 2 regular sized bananas but I know it really doesn’t matter if it is 2,4,or 6 the flavor enhances with more used. It is a good way to use the left over bananas and other fruit would work just as well, I bet , as it does with my other recipe

    Reply

  29. I made this recipe and I made the mistake of using 8oz. of cream cheese as opposed to 4oz., so my bread came out more like a pudding bread. But, all in all, I must say, I absolutely loved it! I shared the bread with one of my friends and he won’t stop asking for me to rebake it. Next time, I’ll probably try pulling back on the cream cheese and sticking closer to the recipe. Thank you for sharing.

    Reply

  30. The recipe says to add remaining 1/2 cup of flour with bananas not to use it to flour the pan so do you use two cups of flour for the recipe

    Reply

  31. Hi, Can’t wait to try this but I’d like some clarification if needed. I see one review that reads (to apparently clarify another commenters post/question?) the actual amount of flour going INTO the batter is only 1.5 cups…? Is that correct? And that the remaining 1/2 c is used to coat the pan after greasing it…? . This is confusing because your recipe DOES read to add the remaining 1/2 c of flour with the mashed bananas. I’m ready to try this because I have bananas nearly perfectly ripe but I want to be certain with the instructions/ingredients. Thanks in advance!

    Reply

    • Give it a try and let me know how it goes!! I’m not sure how to adjust the bake times. You may also need to make more like 1.5 recipe to fill a bundt pan.

      Reply

  33. Unsure if my tardiness to this thread will still get an answer, but best guess on high altitude adjustments? Im a “mile high” in Denver 🙂

    Reply

  34. I made this tonite . Only had 2 small bananas on hand so I halved the ingredients. Used one regular size loaf pan and baked it for about 40 minutes. So moist and so delicious!! Thank you for sharing!!

    Reply

  35. I just made this bread except I added mini chocolate chips to 2 of the loaves. The bread turned out moist and delicious. Not too sweet, either which, I love. I ill definitely be making this again and trying different add-ins. Maybe some dried cherries, and definitely going to try dark chocolate chunks. Thanks!

    Reply

  38. Do you refrigerate the loaves once cooled? Also want to use this as a Christmas gift that needs to be shipped. Suggestions?

    Reply

  40. I’m not sure why there are so many comments and questions about cooking time if using different size pans, amount of flour, density due to too much flour, or substituting other fruit. The recipe is pretty easy and straight forward. Even for a non-baker like me. Cook… yes, bake… not so much. As a matter of fact this is only the third thing I’ve ever tried to baked but I’m getting tired of fruit going bad before it’s eaten. I Followed the measurements and directions to the letter and used 4 mini loaf pans as Janel mentions numerous times in almost every reply to comments or questions that this recipe was created using 4 MINI LOAF PANS!!! It came out fantastic, gave a loaf to my neighbor (who bakes all the time) and she asked for the recipe. The only thing that I had to change was that I used whipped cream cheese because that’s all we use and it still came out fantastic. On another note, I liked the consistency and the fact that it wasn’t super sweet so much that I used the same recipe, minus the vanilla extract and experimented with a mixture of creamed and whole corn. More whole than creamed, totaling about a cup and a half and presto, corn bread!!! Thank you for inspiring me to try baking.

    Reply

  45. Made this today. Tastes ok. DIdn’t raise. Made mini loaves and 4 cupcakes. They are all flat. I’m thinking the recipe should have baking soda along with the baking powder.

    Reply

  46. I like the flavor but without rise it looks like a flat egg quiche.Next batch, I will start with 1/4 tsp baking soda.
    Btw, what is with adding a 1/2 cup flour to the mashed bananas, makes no sense.

    Reply

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