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 mymini 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!
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.
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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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
1 tsp baking soda
1/4 tsp salt
2 cups flour, divided
4 small ripe bananas (2-3 large)
Instructions
Cream together butter, sugar, and cream cheese.
Add eggs, milk, vanilla, baking powder, and salt, and mix until just combined.
Add in 1 and 1/2 cups of flour, and stir until blended, being careful not to overmix.
Mash your ripe bananas, then add them to the mixture with the remaining 1/2 cup of flour. Mix until just combined.
Butter 4mini bread loaf pans. Sprinkle a little flour in each, and shake to spread the flour along the edges.
Use your 1 cup measuring cup to scoop the batter into yourmini loaf pans.
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.
Flavor: Brown sugar adds a richer, deeper caramel flavor to banana bread compared to the more neutral sweetness of granulated sugar. This pairs beautifully with the banana flavor. Moisture: Brown sugar has a higher molasses content than granulated sugar, which contributes to a moister and chewier banana bread texture.
Ripe bananas are not only softer and easier to mash and blend into a batter, but they are also sweeter, which is why baking recipes specifically call for ripe bananas in ingredient lists. As the bananas ripen, the fruit converts starches to sugars, making them sweeter and more flavorful.
In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.
General recommended substitution ratios are as follows: For every cup of sugar, you can replace it with a 1/2 cup to 2/3 cup of honey or 2/3 cup agave. If using maple syrup or molasses, 3/4 cup to 1 cup will do the trick.
Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.
No such thing as “too ripe for banana bread.” If you're going to freeze them, peel them first. Also great in smoothies. As long as they're not moldy, they're good. Bananas this far along will be a lot sweeter so I will sometimes reduce the amount of granulated sugar I add to the batter.
Baking with this ingredient is not only easy to do but can add a mouthwatering flavor to your baked goods. While there are some techniques to create a fluffy frosting for a cake and delectable cheesecakes with it, it's a simple ingredient that will make your baked dishes stand out.
Microbial action: Cream cheese production involves the addition of lactic acid bacteria, which can react with other components of the cheese and cause it to turn pink. If this is the case, the cheese can still be safely consumed.
Cream cheese that has been continuously refrigerated can last for several weeks. “Cream cheese packages that haven't been opened can be used for up to two to three weeks past their best by date,” Edwards says. “Once opened, it's best to use cream cheese within ten days.
Some popular options for pairing with cream cheese include crackers, bagels, fruit (such as berries or grapes), vegetables (such as cucumbers or bell peppers), smoked salmon, and nuts. Additionally, cream cheese can be used as an ingredient in various recipes, such as dips, spreads, and baked goods.
While cream cheese may not last long in the fridge, you can freeze it for up to two months. To use frozen cream cheese, thaw it in the fridge overnight or defrost it in the microwave. Previously frozen cream cheese will still have the same flavor as its refrigerated counterpart, but its texture may be grainy.
In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies.Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.
Health experts say that moderation is key while consuming brown or white sugar. Brown sugar may be better than white sugar for baking recipes and rich in flavor. While both sugars impact blood sugar levels, regardless of type, they can lead to weight gain, dental issues, and an increased risk of health problems.
Conclusion: For my case whipping brown sugar with egg whites resulted in a denser sponge cake. So I'd recommend sticking to granulated sugar but if you run out of it brown sugar is still a good option, just that it might not give you the texture you want.
Combining white sugar with molasses may be a better brown sugar substitute, but if you don't have molasses, other liquid sweeteners like honey, maple syrup, or agave nectar will work as well. You should mix a tablespoon or two of the liquid sweetener into a scant 1 cup of white sugar to replace a cup of brown sugar.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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