Description
This Cream Cheese Banana Pecan Bread is a delicious and moist breakfast treat that combines creamy cream cheese, ripe bananas, and crunchy pecans for a perfect balance of flavors and textures. Ideal for a comforting morning or snack, this loaf is easy to make and sure to please the whole family.
Ingredients
Wet Ingredients
- ¾ cup salted butter, softened
- 8 oz cream cheese, softened
- 2 large eggs
- 3 large ripe bananas, mashed
- ½ teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups granulated sugar
Add-ins
- ¾ cup pecans, coarsely chopped
Instructions
- Preheat and prepare pans: Preheat your oven to 350˚F (175˚C). Lightly spray two loaf pans with non-stick cooking spray to ensure easy removal after baking.
- Mix butter and cream cheese: In a large bowl, use an electric mixer to beat together the softened butter and cream cheese until the mixture is smooth and creamy.
- Add sugar and eggs: Slowly add the sugar to the butter and cream cheese mixture while beating until the batter is light and fluffy. Then, add the eggs one at a time, beating well after each to fully incorporate them.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Mix dry and wet ingredients: Gradually add the dry ingredients into the wet mixture. Stir gently until just combined to avoid overmixing which can toughen the bread.
- Add bananas, pecans, and vanilla: Fold in the mashed bananas, chopped pecans, and vanilla extract, mixing just enough to distribute these ingredients evenly throughout the batter.
- Transfer and bake: Divide the batter evenly between the prepared loaf pans. Place the pans in the preheated oven and bake for about 1 hour or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the loaf pans from the oven and allow the bread to cool in the pans for 10 minutes. Then, carefully remove the loaves from the pans and let them cool completely on wire racks before slicing.
Notes
- For best flavor, use very ripe bananas with brown spots as they are sweeter and more flavorful.
- You can substitute pecans with walnuts if preferred or omit nuts for a nut-free version.
- Ensure the cream cheese and butter are softened to room temperature for smooth mixing.
- If you want a sweeter bread, you can add an extra ¼ cup of sugar.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.