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cream cheese banana nut bread

Best Moist Cream Cheese Banana Nut Bread (Easy Recipe)

This banana bread is rich, moist, and bursting with flavor thanks to cream cheese, ripe bananas, and a sweet brown sugar pecan topping. Makes two loaves — one to enjoy now, and one to share or freeze!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 20 slices
Calories 325 kcal

Ingredients
  

For the Bread:

  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup 170 g unsalted butter, softened
  • 8 oz 226 g cream cheese, softened
  • 2 cups granulated sugar
  • 2 large eggs room temperature
  • 1 ½ cups mashed ripe bananas about 4 medium bananas
  • 1 cup chopped pecans or walnuts toasted for best flavor
  • ½ tsp vanilla extract

For the Brown Sugar Pecan Topping (Optional but Recommended):

  • ½ cup brown sugar light or dark
  • ½ cup chopped pecans
  • 1 Tbsp all-purpose flour
  • 1 Tbsp melted butter
  • ⅛ tsp ground cinnamon

Instructions
 

  • Prepare the pans: Preheat oven to 350°F (175°C). Grease and flour two 8½ × 4½-inch loaf pans.
  • Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter and cream cheese: In a large mixing bowl, beat softened butter and cream cheese until creamy. Gradually add sugar and beat until light and fluffy.
  • Add eggs: Beat in eggs one at a time until just combined.
  • Combine wet and dry: On low speed, add the flour mixture gradually until just blended.
  • Add bananas, nuts, and vanilla: Stir in mashed bananas, chopped nuts, and vanilla extract. Divide batter evenly into prepared pans.
  • Make topping: Mix brown sugar, pecans, flour, butter, and cinnamon in a small bowl. Sprinkle evenly over both pans of batter.
  • Bake: Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. If the topping browns too quickly, tent loosely with foil in the last 15 minutes.
  • Cool and serve: Let loaves cool in pans for 10 minutes, then remove and transfer to a wire rack. Slice and enjoy!

Notes

  • Storage: Wrap loaves tightly and store at room temperature for 3–4 days. For longer storage, freeze for up to 3 months.
  • Variations: Try mini chocolate chips, a swirl of cinnamon sugar, or dried fruit instead of nuts.
  • Serving idea: Delicious warm with butter, cream cheese, or even a drizzle of honey.