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Creamy banana bread



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Rate this recipe 4.3/5 (14 Votes)


  • 1/2 C margarine or butter - softened
  • 1 8 oz pkg cream cheese - softened
  • 1 1/4 C sugar
  • 2 eggs
  • 1 C mashed bananas
  • 1 t vanilla
  • 2 1/4 C flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 3/4 C chopped pecans
  • 3 T brown sugar
  • 3 T cinnamon


Servings 2
Adapted from


Step 1

Preheat oven to 350 and grease and flour 2 9x5 loaf pan.

Cream butter or margarine and cream cheese together. Gradually add the sugar, and continue beating until light and fluffy. Add eggs one at a time beating well after each addition. Stir in the mashed banana and vanilla. Add flour, baking powder and soda mixing until batter is just moist.

In small bowl mix together chopped pecans and the brown sugar and cinnamon.

Pour half the batter between the two loaf pans, sprinkle batter in the pans with half of the nut mixture on each. Top the nut mixture in both pans with the remaining batter.

Bake for 45-50 minutes or until a tooth pick inserted near the center comes back out clean.

Cool for 10 minutes in the pans before taking a butter knife and loosening the edges of the bread from the pan. Turn out bread onto a wire baker's rack and cover with a dry towel until completely cooled.

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