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You are here: Home / Breakfast / Cream Cheese Banana Bread

Cream Cheese Banana Bread

March 7, 2017 by Janel 87 Comments

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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.

Click HERE to save this recipe on Pinterest!

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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!

  • Try another tasty almost dessert like recipe in this Sweet Pineapple Coconut Bread. It’s topped with a toasted coconut!
  • There might not be anything better than a warm lemon poppy seed bread topped with a sweet glaze!
  • This easy 4-Ingredient Pear Bundt Cake is another fun recipe to add to your collection. It’s so easy to make and feels fancy but only takes 5 minutes prep!
  • A really fun side dish to accompany your favorite dinner recipe is our easy Italian Garlic Cheese Rolls.

 

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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

Filed Under: Breakfast Tagged With: banana, bread, breakfast, recipe

About Janel

I'm a sweets addict that enjoys eating yummy treats and good food! I'm also the mom of five beautiful boys from 4-12.

Also enjoy these amazing recipes:

strawberry iced donuts stacked with white sprinkles
everything pancakes
Mixed Berry Crumb Bars
Raspberry Oatmeal Muffins
Previous Post: « Swedish Meatballs and Sauce
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Reader Interactions

Comments

  1. Arlene Tocci

    March 30, 2017 at 8:40 am

    How long do you bake it in one loaf pan?

    Reply
    • Georgi

      November 7, 2020 at 10:17 pm

      It took me about 75 min in a big loaf pan but it depends on your oven.

      Reply
  2. Audrey McClelland

    March 30, 2017 at 9:01 am

    That looks so moist and yummy! Adding cream cheese to any recipe always makes things more delicious. I can’t wait to make this.

    Reply
    • Aleta Hancock

      May 17, 2017 at 4:37 pm

      Wonder if I can use something besides bananas since I don’t like bananas

      Reply
      • Janel

        May 24, 2017 at 5:59 pm

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

      • Celeste

        November 13, 2020 at 7:10 pm

        I’m just wondering why you’re reading a banana bread recipe if you don’t like bananas??

  3. Marie Bower

    March 30, 2017 at 11:44 am

    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
    • Janel

      April 3, 2017 at 3:32 pm

      I didn’t measure, but I would estimate it at about 1.5 to 2 cups mashed bananas.

      Reply
  4. Jan

    March 30, 2017 at 4:02 pm

    Is it SR flour or plain

    Reply
    • Janel

      April 3, 2017 at 3:32 pm

      You can use either. I just used an all-purpose flour.

      Reply
  5. Marie Bower

    March 31, 2017 at 10:48 am

    Can I bake this in a 9×5 loaf pan? How long and at what temp?

    Reply
    • Janel

      April 3, 2017 at 3:30 pm

      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. kristi

    April 1, 2017 at 4:20 am

    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
    • Amy

      December 26, 2019 at 1:47 pm

      Kristi- did you try adding the raspberries? What did you think?

      Reply
  7. Bill Sweeney

    April 2, 2017 at 1:12 pm

    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
  8. Becky

    April 4, 2017 at 11:32 am

    I’m a sucker for banana bread! I can’t wait to try out this recipe. My husband’s going to love the cream cheese in it!

    Reply
    • Janel

      April 4, 2017 at 11:07 pm

      Let me know what he thinks!! It’s so good!

      Reply
  9. Kerrie Hansler

    April 6, 2017 at 8:58 am

    Yum! Love bread with cream cheese in it – so delicious and moist.
    The addition of banana would add fantastic flavour.

    Reply
  10. Haley

    April 9, 2017 at 2:39 pm

    Do you think it would be okay to use whipped cream cheese or just the regular? Thanks!

    Reply
    • Janel

      April 10, 2017 at 6:01 pm

      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. Courtney

    April 10, 2017 at 6:01 am

    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
    • Janel

      April 10, 2017 at 5:59 pm

      Perfect, the smaller the loaf the better – in my opinion! So glad your family loved this!!

      Reply
  12. Ann Brown

    April 13, 2017 at 11:34 am

    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
    • Janel

      April 13, 2017 at 11:01 pm

      This is an AMAZING idea, thanks for sharing!! That sounds so good!

      Reply
  13. Nicole

    April 15, 2017 at 7:22 am

    How long would you bake it in 2 regular pans

    Reply
    • Janel

      April 15, 2017 at 2:14 pm

      I would aim for 50-55 minutes and check it towards the end there.

      Reply
  14. Tammy

    April 23, 2017 at 3:34 pm

    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
    • Mel

      May 21, 2017 at 12:12 pm

      If using self rising just omitt the salt and baking powder.

      Reply
  15. Ashlee

    June 14, 2017 at 1:21 pm

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

    Reply
    • Janel

      June 15, 2017 at 12:52 pm

      Yummy, sounds delicious!

      Reply
  16. Joan Fulmer

    July 5, 2017 at 7:02 pm

    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
  17. Martha

    July 17, 2017 at 9:31 pm

    Cowman you use mini muffin pan? If so how many will this recipe make?

    Reply
    • Janel

      July 19, 2017 at 9:23 am

      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. PJ

    July 25, 2017 at 5:52 pm

    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
    • Janel

      August 3, 2017 at 12:27 pm

      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
      • Chrissy

        January 3, 2020 at 1:33 pm

        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. Chrystal

    July 26, 2017 at 12:38 am

    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
    • janis giacoio

      March 1, 2019 at 1:18 pm

      How much brown sugar did you add? That sounds good!

      Reply
  20. Shari

    July 27, 2017 at 8:32 am

    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. Candace

    July 27, 2017 at 11:00 pm

    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
    • Janel

      August 3, 2017 at 12:25 pm

      It would definitely depend on your loaf/pan size. I used the mini loaves, and didn’t use baking soda. All the best!

      Reply
  22. Julia adreon

    August 23, 2017 at 5:20 pm

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

    Reply
    • Janel

      September 6, 2017 at 7:35 pm

      Yes, you’ll have to shorten the cooking time, but they should cook just fine in a cupcake or mini cupcake pan.

      Reply
  23. Vicki

    September 2, 2017 at 8:46 pm

    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
    • Janel

      September 6, 2017 at 7:40 pm

      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
  24. sharon richardson

    October 3, 2017 at 8:12 am

    What is 1.5 cups of flour how do you do that?

    Reply
    • Janel

      October 3, 2017 at 6:46 pm

      One and one-half cups. You keep 1/2 cup aside for coating your pans.

      Reply
      • Kristen

        February 7, 2018 at 10:01 am

        So techinically you only mix in 1 cup flour & use the other 1/2 cup for coating. That could be why people were having issues.

  25. Jess

    November 29, 2017 at 11:18 am

    I have a mini-mini loaf pan, I believe it’s 8 loaves on one pan, any idea how I would measure this out to use my pan?

    Reply
    • Janel

      December 14, 2017 at 12:03 pm

      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. BakingMama

    December 15, 2017 at 12:45 pm

    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
    • Janel

      January 1, 2018 at 3:30 pm

      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. Marie zafir

    December 15, 2017 at 1:20 pm

    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. Millie Tibbitts

    January 9, 2018 at 11:21 pm

    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. Neesh

    January 25, 2018 at 11:04 am

    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. Elizabeth

    February 13, 2018 at 4:27 pm

    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. Sandi

    March 24, 2018 at 3:28 pm

    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
    • Janel

      March 28, 2018 at 10:23 am

      The recipes uses 2 cups of flour in with the batter.

      Reply
  32. Alma

    May 23, 2018 at 8:38 pm

    Can you use a bundt pan and how long do I bake?

    Reply
    • Janel

      June 22, 2018 at 4:05 pm

      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. Christina

    May 28, 2018 at 10:58 am

    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. Amy

    May 30, 2018 at 9:18 pm

    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. Laura Thompson

    July 12, 2018 at 6:40 pm

    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
    • Janel

      July 15, 2018 at 11:34 am

      Yum, that sounds delicious!!

      Reply
      • Toni

        August 9, 2018 at 2:52 am

        I’m diabetic. Can I use honey or pure maple syrup instead of sugar?

      • Janel

        August 9, 2018 at 12:36 pm

        You can certainly try! I haven’t tried so now sure how it would change the consistency but I bet it would likely work okay.

  36. Kathy

    August 6, 2018 at 6:08 pm

    I am going to try this as banana bread French toast with praline sauce.

    Reply
  37. Tanisha

    October 15, 2018 at 2:29 pm

    Just made this and it is so tasty. I was wondering if this needs refrigeration due to the cream cheese?

    Reply
    • Janel

      October 16, 2018 at 11:24 am

      Ours doesn’t last long enough to even worry about it! I don’t think it needs to be, but you certainly can!

      Reply
  38. Doreen

    October 28, 2018 at 3:28 pm

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

    Reply
    • Janel

      October 30, 2018 at 4:09 pm

      I didn’t refrigerate, but ours is always gone in about 24 hours!

      Reply
      • janis giacoio

        March 1, 2019 at 1:07 pm

        I would like to use a regular loaf pan. Would i need 1 pan or 2 with this recipe?

      • Janel

        March 9, 2019 at 12:43 pm

        You’ll probably need 2 if they’re the smaller of the larger sized loaf pans or 1 if you have the largest sized bread loaf pan.

  39. Carla

    January 22, 2019 at 12:20 pm

    The “Print” feature on this recipe does not work. Had to do screen shots.

    Reply
  40. connie

    March 21, 2019 at 9:28 pm

    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
    • Janel

      March 23, 2019 at 4:21 pm

      Awesome!! Thanks Connie. I’m much more a baker than a cook! 🙂

      Reply
  41. Terre

    June 3, 2019 at 7:54 pm

    This sounds delicious!

    Reply
  42. Faith

    October 15, 2019 at 7:26 pm

    Made this and now it’s my favorite banana bread recipe. I add nuts and a little pineapple also.

    Reply
  43. Jan

    November 17, 2019 at 10:12 pm

    This is not a comment but question, can I substitute buttermilk for the milk in the cream cheese banana bread?

    Reply
  44. Patty

    May 8, 2020 at 12:44 pm

    Do you use an electric mixer for steps 1 & 2? Or is this whole recipe done by hand?

    Reply
    • Janel

      June 2, 2020 at 12:56 pm

      I used a mixer!

      Reply
  45. Darlene Jenista

    May 19, 2020 at 1:50 pm

    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. Doyle

    June 5, 2020 at 12:52 pm

    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
    • Whitney

      October 30, 2020 at 12:26 am

      It is to coat the banana chunks and keep them from sinking to the bottom. You do this with most quick breads that have added fruit.

      Reply
  47. Lise Valenzuela

    August 8, 2020 at 4:44 pm

    I made this for the 2nd time today. First time so fabulous!
    This time epic fail. Kept baking and checking on and on (used regular loaf pan)
    It was all gummy inside.

    I have asked around, because I am not a baker, but the general consensus is that I overmixed the batter,
    where most bakers just gently stir until just mixed. I know I mixed pretty vigorously because I could see little pieces of flour in
    the batter. Next time I will sift the flour in to avoid that, and gently mix together

    Reply
  48. Loretta

    August 23, 2020 at 6:38 pm

    This sounds ah-mazing….. what are your thoughts on using defrosted bananas AND how well do these freeze? I also think I’ll be making these gluten free.

    Reply
  49. Z. R

    November 14, 2020 at 6:01 pm

    After reading a lot of the reviews, I added 1/ 4 teaspoon of baking soda. The only other thing I did different was I adding the eggs after I mixed the flour into mixture instead of before. I folded the flour into mixture and then used the electric hand mixture. Didn’t want to over mix. I used a 12 small square cavity pan (filled 9). They rose perfectly and tasted great. Not too dense, moist in center but not mushy like others have stated. Ohhhh and I added Walnuts to the mixture.

    Reply

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