YaYa's Cream Cheese Banana Nut Bread
Cream Cheese Banana Nut Bread is a moist, tender loaf made with ripe bananas, tangy cream cheese, and crunchy toasted pecans. The combination of whole wheat and all-purpose flour gives it a hearty texture while staying light and flavorful. Buttermilk adds richness, and the recipe makes two loaves; perfect for sharing or freezing. This bread is easy to customize and ideal for breakfast, snacking, or gifting.
Servings 16 Slices
Calories 260kcal
Ingredients
- 1¼ cups chopped pecans divided
- ¼ cup butter softened
- 1 8 oz package 1/3 less fat cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1½ cups whole wheat flour
- 1½ cups all-purpose flour or use 3 cups all-purpose flour total if preferred
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1½ cups very ripe bananas mashed
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour two loaf pans.
- Spread ¾ cup of the chopped pecans on a baking sheet and toast in the oven for 10 to 12 minutes, stirring after 5 minutes. Set aside to cool.
- In a large mixing bowl, beat the butter and cream cheese until smooth and fluffy.
- Add sugar and continue beating until well combined.
- Add eggs one at a time, mixing well after each.
- In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk.
- Stir in the mashed bananas, vanilla, and ¾ cup of the toasted pecans.
- Divide batter evenly into prepared pans. Sprinkle the tops with the remaining pecans.
- Bake at 350°F for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before removing to cool completely on a wire rack.