I have been using this recipe for a few years now, and it remains my family’s favorite for banana bread! The combination of bananas and cream cheese make this a very moist bread.
Ingredients
- ½ cup margarine, softened
- 1 (8 ounce) package cream cheese, softened
- 1 ¼ cups white sugar
- 2 eggs
- 1 cup mashed bananas
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup chopped pecans
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8×4-inch loaf pans.
Step 2
Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
Step 3
In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
Step 4
Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
Step 5
Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 289 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat5g | 23% |
Cholesterol39mg | 13% |
Sodium213mg | 9% |
Total Carbohydrate36g | 13% |
Dietary Fiber2g | 5% |
Total Sugars19g | |
Protein4g | |
Vitamin C1mg | 7% |
Calcium53mg | 4% |
Iron1mg | 7% |
Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Inahurrymom
- 24 years ago
The texture is more “cakelike” than
a banana bread, but very moist and
light and tasty. I didn’t use the pecans
or brown sugar, but it was great. I made
it into 24 cupcakes for my son’s baseball team and they enjoyed them.
Will definitely keep this in my recipe file. ** lynn ** -
- by: MEMA
- 24 years ago
This is my second review on this B.B. After reading other reviews I decided to try it again and follower the recipe. The first time I used more banana and flour and it did not turn out well. This time it was fine,but I think I will mix in the nuts next time instead of putting in the middle.
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- by: Cookdap Member
- 23 years ago
I made my 1st loaf yesterday with regular cream cheese. It was SO DELICIOUS! I wanted to experiment a little so today I made with the lower fat Neufchatel cream cheese…I couldn’t tell the difference! Next time I’m going to try making with fat free cream cheese! I also like to mix the brown sugar/cinnamon mixture throughout & sprinkle some on top. I LOVE this recipe! I will be making this quite often! Thank you Pam!
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- by: HEATHERFEATHER
- 23 years ago
Tihs is really delicious – very different from the usual banana bread. Creamy is a very accurate description. I will make this recipe again often. Since the recipe makes two loaves, I made one loaf with the nuts and the other without nuts and just sprinkled the cinnamon sugar mixture on top. Both ways, it is delicious!
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- by: Cookdap Member
- 23 years ago
This is a brilliant recipe for banana bread, I will definitely use it again. I had wanted to make a banana loaf but couldn’t find a decent recipe in my (English) cookbooks. I made two loaves which disappeared quickly. I used sultanas instead of nuts, mixing them into the rest of the ingredients which seemed to work well.
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- by: Cookdap Member
- 23 years ago
I have been searching for a yummy banana bread recipe for years and finally I have found it!!!! I tend to like things sweet, so I added a TBS of brown sugar to the nut mixture, but both ways are delicious. I tell everyone that I have the best banana bread recipe in the world now. Thanks Pam!!!
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- by: Cookdap Member
- 23 years ago
This IS a very creamy bread, but i think it lacks flavor. I made it for the first time today, in a large rectangular cake pan, and it took only 30 minutes. I added 1TB vanilla because usually like more than recipes call for. It turned out great, except next time I will add some spices to the mix, such as cinnamon, nutmeg, or allspice. I will also mix up a small dish of cinnamon and sugar with melted butter and spread on the top of the bread. It was good, but it needs a little kick. Adding a little more banana couldnt hurt either.
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- by: Paula Kelsay Mcfarland
- 22 years ago
I wasn’t particularly impressed with this recipe. I found the batter to be somewhat thick, and the bread wasn’t as moist as I thought it would be with the addition of the cream cheese. I also added 1 teaspoon of the cinnamon to the batter, instead of all of it in the crumb filling. My favorite recipe is still the Banana Sour Cream Bread found on this website.
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- by: Cookdap Member
- 21 years ago
What an amazing recipe! I made some for us and some to give away to friends. This bread received rave reviews all around. I changed the recipe in one minor way: I used about 5 oz. low-fat soft cream cheese and added a small container (3.9 oz) of unsweetened apple sauce to make up the difference. This made the bread very moist – and it saves a few calories. Thanks for a great recipe. This is a keeper!
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- by: Cookdap Member
- 21 years ago
Good, very moist. I dont have a loaf pan so I make all of my breads in a 9×9 glass pan. I know, its strange, but it works. Had to cook it a bit longer, and it was still a little undone in the middle. But we loved it anyway! One thing I would add is salt. The flavor is kinda bland without it. I would make it again!
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- by: Juddbee
- 21 years ago
Maybe my expectations for this bread was too high. But after reading the reviews I was a little disappointed with this one. The batter was thick and difficult to spread on top of the cinnamon sugar layer and the finished product was not as moist as other recipes I’ve tried. Will not make again.
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- by: BBLOVE
- 20 years ago
I didn’t have a loaf pan so I made 24 muffins from this recipe. I made the first dozen layering the cinnamon/nut mixture between the two layers of batter, and the second dozen I just mixed the cinnamon and nuts with the rest of the batter. The first batch tasted very plain, the second with the mixed batter was much tastier and flavorful. I also added nutmeg to give it a little zing. This was a good recipe for banana bread, but I’m more fond of the moister gooier recipes. This was more cakelike.
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- by: Susan Blaski
- 20 years ago
Have made this recipe twice so far. Both times, I have used almost 2 cups of bananas and 2 t vanilla. The first time I did the layering with the cinnamon/brown sugar and pecans. I had no problems with it holding together. I thought as another said, that it would taste better with the cinnamon mixed in, so that is what I did the second time. The second time I also sprinkled brown sugar around the bundt pan before putting the batter in and left out the nuts. I prefered the second way.
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- by: Valerie Metcalf
- 20 years ago
This is good, but not necessarily a favorite.
I put the pecans, brown sugar and cinnamon on top of the batter and just cut it in a little.I think the bread could cook a little longer even though the toothpick came out clean when the checked.
Not sure if I’ll make it again.
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- by: Cookdap Member
- 20 years ago
this is the most moist awesome banana bread i have made yet. i even messed up the recipe and threw the brown sugar nuts and cinnamon into the total mix and it came out great!! the second time i made it, i skipped the pecans, added the brown sugar and cinnamon in w/the rest of the ingredients and it is wonderful.
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- by: Hispixie
- 20 years ago
It was tasty enough but not phenomenal. And it hardly rose at all. I followed the directions (having never made it before, I didn’t want to improvise until I knew how the recipe turned out). If I make it again, I’d stir in the cinnamon-nuts-brown sugar mixture rather than layer it.
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- by: Cookdap Member
- 20 years ago
I have tried many different banana bread recipes and this was the best so far. My husband couldn’t get enough of it. He said it was the best I have ever made. I did increase the mashed bananas to 2 cups and the vanilla to 1 1/2 teaspoons. I also mixed the topping into the batter. Excellent.
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- by: Butterfly Flutterby
- 20 years ago
I am so sad to give this only two stars since I had such high hopes for this recipe. The outside was almost overdone, the inside wasn’t done, the flavor was ok, but nothing special. The house did smell heavenly while baking! I will go back to my previous standby recipes or continue to make the excellent Banana Crumb Muffins from this site. So sorry…..
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